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Handbook of Fermented Meat and Poultry (gnv64)

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Handbook of Fermented Meat and Poultry 
by Fidel Toldrá (Ed)
Wiley-Blackwell | September 2007 | ISBN-10: 0813814774 | PDF | 576 pages | 15.9 mb
http://www.amazon.com/Handbook-Fermented-Poultry-Fidel-Toldr/dp/0813814774

An internationally respected
editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated
and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry
products. Beginning with the principles of processing fermented meat and ending with discussions of product quality,
safety, and consumer acceptance, the book takes three approaches: background and principles; product categories; and
product quality and safety.

CONTENTS
Contributors List ix
Preface xvii
Part I. Meat
Fermentation Worldwide: History and Principles
1. A Historical Perspective of Meat Fermentation 3
2.
Production and Consumption of Fermented Meat Products 9
3. Principles of Curing 17
4. Principles of Meat
Fermentation 31
5. Principles of Drying and Smoking 37
Part II. Raw Materials
6. Biochemistry of Meat and
Fat 51
7. Ingredients 59
8. Additives 77
9. Spices and Seasonings 87
10. Casings 101
Part III.
Microbiology and Starter Cultures for Meat Fermentation
11. Microorganisms in Traditional Fermented Meats 113
12. The Microbiology of Fermentation and Ripening 125
13. Starter Cultures: Bacteria 137
14. Starter
Cultures: Bioprotective Cultures 147
15. Starter Cultures: Yeasts 159
16. Starter Cultures: Molds 171
17.
Genetics of Microbial Starters 177
18. Influence of Processing Parameters on Cultures Performance 187
Part IV.
Sensory Attributes
19. General Considerations 197
20. Color 203
21. Texture 217
22. Flavor 227
Part V. Product Categories: General Considerations
23. Composition and Nutrition 243
24. Functional Meat
Products 257
25. International Standards: USA 267
26. International Standards: Europe 273
27. Packaging
and Storage 289
Part VI. Semidry-fermented Sausages
28. U.S. Products 303
29. European Products 307
Part VII. Dry-fermented Sausages
30. Dry-fermented Sausages: An Overview 321
31. U.S. Products 327
32.
Mediterranean Products 333
33. North European Products 349
Part VIII. Other Fermented Meats and Poultry
34. Fermented Poultry Sausages 361
35. Fermented Sausages from Other Meats 369
Part IX. Ripened Meat
Products
36. U.S. Products 377
37. Central and South American Products 387
38. Mediterranean Products
393
39. North European Products 407
40. Asian Products 415
Part X. Biological and Chemical Safety of
Fermented Meat Products
41. Spoilage Microorganisms: Risks and Control 421
42. Pathogens: Risks and Control
427
43. Biogenic Amines: Risks and Control 455
44. Chemical Origin Toxic Compounds 469
45. Disease
Outbreaks 477
Part XI. Processing Sanitation and Quality Assurance
46. Basic Sanitation 483
47.
Processing Plant Sanitation 491
48. Quality Control 503
49. HACCP 513
50. Quality Assurance Plan 535
Index 545

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