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Author Toldrá, Fidel
Title Handbook of Fermented Meat and Poultry
Imprint Hoboken : John Wiley & Sons, Incorporated, 2014
©2015
book jacket
Edition 2nd ed
Descript 1 online resource (534 pages)
text txt rdacontent
computer c rdamedia
online resource cr rdacarrier
Note Cover -- Title Page -- Copyright -- Contents -- List of Contributors -- Preface -- Part I Meat Fermentation Worldwide: Overview, Production, and Principles -- Chapter 1 Dry-Fermented Sausages and Ripened Meats: An Overview -- 1.1 Introduction -- 1.2 Fermented sausages and ripened meats around the world -- 1.3 The importance of fermented sausages -- Acknowledgement -- References -- Chapter 2 Production and Consumption of Fermented Meat Products -- 2.1 Introduction -- 2.2 Current products -- 2.3 The Future -- References -- Chapter 3 Principles of Meat Fermentation -- 3.1 Introduction -- 3.2 Fermentation -- 3.3 Factors influencing fermentation -- 3.4 Proteolysis -- 3.5 Lipolysis -- 3.6 Antagonistic effects -- References -- Chapter 4 Principles of Curing -- 4.1 Definition of curing -- 4.2 History of curing -- 4.3 Legislation -- 4.4 Chemistry of nitrite and nitrate -- 4.5 Nitrite and nitrate in meat products -- 4.6 Nitrosomyoglobin (NOMb) -- 4.7 N-nitrosamine formation -- 4.8 Conclusion -- References -- Chapter 5 Principles of Drying -- 5.1 Introduction -- 5.2 Basic principles of drying -- 5.3 Hurdle technology applied to dried meat and poultry products -- 5.4 Fundamentals of the drying of meat and poultry products -- 5.5 Drying kinetics modeling -- 5.6 Air conditioning and circulation in meat drying -- References -- Chapter 6 Principles of Smoking -- 6.1 Introduction -- 6.2 Wood-smoke composition -- 6.3 The preserving effect -- 6.4 The flavoring effect -- 6.5 Benefits and risks -- 6.6 Food engineering approach -- 6.7 Smoking procedures -- References -- Part II Raw Materials -- Chapter 7 The Biochemistry of Meat and Fat -- 7.1 Introduction: muscle structure -- 7.2 Meat composition -- 7.3 Muscle proteases and lipases -- 7.4 Adipose tissue lipases -- 7.5 Post mortem muscle metabolism and quality -- References -- Chapter 8 Ingredients -- 8.1 Introduction
8.2 Lean -- 8.3 Fat -- 8.4 Factors affecting the suitability of lean and fat for processing -- 8.5 Other ingredients -- References -- Chapter 9 Additives -- 9.1 Introduction -- 9.2 Acids and related additives -- 9.3 Antioxidants -- 9.4 Colorants -- 9.5 Emulsifiers -- 9.6 Flavor enhancers -- 9.7 Flavoring agents -- 9.8 Preservatives -- 9.9 Multipurpose additives: phosphates -- References -- Chapter 10 Spices and Seasonings -- 10.1 Introduction -- 10.2 Ethnic preferences -- 10.3 Commonly used spices in processed meats -- 10.4 Botanical properties -- 10.5 Product forms and appearances -- 10.6 Chemical properties -- 10.7 Quality standards -- 10.8 Sensory properties -- 10.9 Applications in fermented meat processing -- 10.10 Conclusion -- References -- Chapter 11 Casings -- 11.1 Introduction -- 11.2 Natural casings -- 11.3 Artificial casings -- 11.4 Regulatory compliance -- 11.5 Handling casings -- 11.6 Quality determination -- 11.7 Conclusion -- References -- Part III Microbiology and Starter Cultures -- Chapter 12 Microorganisms in Traditional Fermented Meats -- 12.1 Introduction -- 12.2 Traditional sausage manufacture -- 12.3 Description of ecosystems -- 12.4 Identification of technological microbiota -- 12.5 Conclusion -- References -- Chapter 13 The Microbiology of Fermentation and Ripening -- 13.1 Introduction -- 13.2 The manufacture of fermented sausages -- 13.3 Technological microflora -- 13.4 Spoilage microflora -- 13.5 Foodborne pathogens -- 13.6 Starter cultures -- References -- Chapter 14 Bacteria -- 14.1 Introduction -- 14.2 Bacterial starter cultures used for fermented meats -- 14.3 Starter cultures: technological advantage in the meat environment -- 14.4 Safety of selected meat starter-culture bacteria -- 14.5 Conclusion -- References -- Chapter 15 Bioprotective Cultures -- 15.1 Introduction -- 15.2 Starter cultures for meat fermentation
15.3 Competitiveness of starter cultures -- 15.4 Bioprotective cultures for fermented meat products -- 15.5 Conclusion -- References -- Chapter 16 Yeasts -- 16.1 Introduction -- 16.2 Presence of yeasts on meat sausages -- 16.3 Role of yeasts in meat products -- 16.4 Yeast starter cultures -- References -- Chapter 17 Molds -- 17.1 Introduction -- 17.2 Fungal contamination in ripening environments -- 17.3 Fungal starter cultures -- 17.4 Lipolytic and proteolytic activity of starter cultures -- 17.5 Growth and competitiveness of starter cultures -- 17.6 Conclusion -- References -- Chapter 18 Probiotics -- 18.1 Introduction -- 18.2 Probiotics and probiotic foods -- 18.3 Probiotics and meat products -- 18.4 Prebiotics and synbiotics -- 18.5 Conclusion -- References -- Chapter 19 The Genetics of Microbial Starters -- 19.1 Introduction -- 19.2 Chromosome elements -- 19.3 Plasmids -- 19.4 DNA transfer and genetic tools -- 19.5 Post-genomics studies -- References -- Chapter 20 The Influence of Processing Parameters on Starter Culture Performance -- 20.1 Introduction -- 20.2 Influence of raw materials -- 20.3 Influence of temperature -- 20.4 Influence of added fermentable carbohydrates -- 20.5 Influence of salting and drying -- 20.6 Influence of curing agents -- 20.7 Influence of spices -- 20.8 Influence of sausage caliber -- 20.9 Influence of maturation and molding -- 20.10 Conclusion -- Acknowledgments -- References -- Chapter 21 Methodologies for the Study of Microbial Ecology in Fermented Sausages -- 21.1 Introduction -- 21.2 Molecular approaches to the study of microbial ecology in fermented sausages -- 21.3 Culture-independent methods -- 21.4 Definition of the microbial ecology in fermented sausages by culture-independent methods -- 21.5 Culture-dependent methods
21.6 Definition of the microbial ecology in fermented sausages by culture-dependent methods -- 21.7 Conclusion -- References -- Part IV Sensory Attributes -- Chapter 22 Sensory Analyses-General Considerations -- 22.1 Introduction -- 22.2 Sensory methods -- 22.3 Sensory analysis of fermented meat products -- References -- Chapter 23 Color -- 23.1 Introduction -- 23.2 Color-forming compounds -- 23.3 Chemistry of meat color -- 23.4 Influence of fermentation parameters on color -- 23.5 Bacterial role in meat color -- 23.6 Natural and organic cured meat -- 23.7 Color stability of cured meat products -- 23.8 Conclusion -- Acknowledgment -- References -- Chapter 24 Texture -- 24.1 Introduction -- 24.2 Texture of commercial products -- 24.3 Texture development during fermentation -- 24.4 Texture development during ripening -- 24.5 Texture development during cooking (nondried/semidried) -- 24.6 Effects of processing parameters -- 24.7 Effects of product modification with non-meat ingredients -- 24.8 Conclusion -- References -- Chapter 25 Flavor -- 25.1 Introduction -- 25.2 Precursor generation reactions of fermented meat flavor -- 25.3 Volatile compound generation reactions -- 25.4 Extraction and identification of volatile compounds -- 25.5 Elucidation of aroma active compounds -- 25.6 Relevance of volatile compounds in fermented meats -- References -- Part V Product Categories: General Considerations -- Chapter 26 Composition and Nutrition -- 26.1 Introduction -- 26.2 Nutrient supply from meat and meat products -- 26.3 Meat and meat products in healthy nutrition -- 26.4 Recommended meat intakes -- 26.5 Effects of fermentation on the nutritional and health properties of meat -- References -- Chapter 27 Functional Dry-Fermented Sausages -- 27.1 Introduction -- 27.2 Modification of the mineral content in dry-fermented sausages
27.3 Fat modifications in dry-fermented sausages -- 27.4 Incorporation of fiber into dry-fermented sausages -- 27.5 Use of dry-fermented sausages as probiotics -- 27.6 Incorporation of vitamins -- 27.7 Conclusion -- References -- Chapter 28 Low-Sodium Products -- 28.1 Introduction -- 28.2 Relevance of salt in fermented meats -- 28.3 Strategies for sodium reduction -- 28.4 Effects of sodium reduction on quality and safety -- References -- Chapter 29 International Standards: United States -- 29.1 Introduction -- 29.2 US regulatory process -- 29.3 Regulatory definitions and specifications -- 29.4 HACCP options -- 29.5 Validation -- References -- Chapter 30 International Standards: Europe -- 30.1 Introduction -- 30.2 Quality -- 30.3 Microbiological safeguarding in food chains -- 30.4 Generating microbiological data in practice -- 30.5 Microbiological criteria for foodstuffs in Reg. (EC) 2073/2005 -- References -- Chapter 31 Packaging and Storage -- 31.1 Introduction -- 31.2 Functions of food packaging -- 31.3 Packaging materials -- 31.4 Packaging systems -- 31.5 Storage -- References -- Part VI Semidry-Fermented Sausages -- Chapter 32 US Products-Semidry Sausage -- 32.1 Introduction -- 32.2 Methods of acidification -- 32.3 Food safety -- 32.4 Manufacturing processes -- 32.5 Different types of US semidry sausage -- Reference -- Chapter 33 European Products -- 33.1 Introduction -- 33.2 Definition of "semidry-fermented sausage'' in Europe -- 33.3 General remarks on the manufacture of European-style semidry-fermented sausages -- 33.4 Types of European-style semidry-fermented sausage -- 33.5 Safety and stability -- 33.6 Conclusion -- References -- Part VII Dry-Fermented Sausages -- Chapter 34 US Products-Dry Sausage -- 34.1 Introduction -- 34.2 European versus US products -- 34.3 Definitions -- 34.4 US manufacturing processes for dried sausages
34.5 Basic formulations and processes for selected large-diameter dried sausages
Dr Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain Dr Y. H. Hui, Science Technology System, West Sacramento, California, USA Dr Iciar Astiasarán, Department of Food Science, Technology and Toxicology, Faculty of Pharmacy, University of Navarra, Pamplona, Spain Dr Joseph G. Sebranek, Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA Dr Regine Talon, SRV-UR Microbiologie, INRA, Saint Genès Champanelle, France
Description based on publisher supplied metadata and other sources
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2020. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries
Link Print version: Toldrá, Fidel Handbook of Fermented Meat and Poultry Hoboken : John Wiley & Sons, Incorporated,c2014 9781118522691
Subject TECHNOLOGY & ENGINEERING / Food Science
Electronic books
Alt Author Hui, Y. H
Astiasaran, Iciar
Sebranek, Joseph
Talon, Regine
Toldrá, Fidel
Toldr?, Fidel
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