Franklin

Handbook of Fermented Meat and Poultry.

Author/Creator:
Toldrá, Fidel.
Publication:
Hoboken : John Wiley & Sons, Incorporated, 2014.
Format/Description:
Book
1 online resource (534 pages)
Edition:
2nd ed.
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Subjects:
TECHNOLOGY & ENGINEERING / Food Science.
Form/Genre:
Electronic books.
Summary:
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.
Contents:
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.
Notes:
Description based on publisher supplied metadata and other sources.
Contributor:
Hui, Y. H.
Astiasaran, Iciar.
Sebranek, Joseph.
Talon, Regine.
Toldrá, Fidel.
Toldr?, Fidel.
Other format:
Print version: Toldrá, Fidel Handbook of Fermented Meat and Poultry
ISBN:
9781118522684
9781118522691
OCLC:
894171679