Description
Book SynopsisThis handbook comprehensively presents the current status of themanufacturing of the most important meat products. Editor andrenowned meat expert Fidel Toldra heads an internationalcollection of meat scientists who have contributed to thisessential reference book. Coverage is divided into three parts.
Table of ContentsPreface ix
List of Contributors xi
About the Editor xv
Part I. Technologies 3
1. Chemistry and Biochemistry of Meat 5
Elisabeth Huff-Lonergan
2. Technological Quality of Meat for Processing 25
Susan Brewer
3. Meat Decontamination 43
Panagiotis N. Skandamis, George-John E. Nychas, and John N. Sofos
4. Aging/Tenderization Mechanisms 87
Brian C. Bowker, Janet S. Eastridge, Ernie W. Paroczay, Janice A. Callahan, and Morse B. Solomon
5. Freezing/Thawing 105
Christian James and Stephen J. James
6. Curing 125
Karl O. Honikel
7. Emulsification 143
Irene Allais
8. Thermal Processing 169
Jane Ann Boles
9. Fermentation: Microbiology and Biochemistry 185
Spiros Paramithiotis, Eleftherios H. Drosinos, John N. Sofos, and George-John E. Nychas
10. Starter Cultures for Meat Fermentation 199
Pier Sandro Cocconcelli and Cecilia Fontana
11. Drying 219
Endre Zukál and Kálmán Incze
12. Smoking 231
Zdzisław E. Sikorski and Edward Kolakowski
13. Meat Packaging 247
Maurice G. O’Sullivan and Joseph P. Kerry
14. Novel Technologies for Microbial Spoilage Prevention 263
Oleksandr Tokarskyy and Douglas L. Marshall
15. Plant Cleaning and Sanitation 287
Stefania Quintavalla
Part II. Products 299
16. Cooked Ham 301
Fidel Toldrá, Leticia Mora, and Mónica Flores
17. Cooked Sausages 313
Eero Puolanne
18. Bacon 327
Peter R. Sheard
19. Canned Products and Pâté 337
Isabel Guerrero Legarreta
20. Dry-Cured Ham 351
Fidel Toldrá and M. Concepción Aristoy
21. Mold-Ripened Sausages 363
Kálmán Incze
22. Semidry and Dry Fermented Sausages 379
Graciela Vignolo, Cecilia Fontana, and Silvina Fadda
23. Restructured Whole-Tissue Meats 399
Mustafa M. Farouk
24. Functional Meat Products 423
Keizo Arihara and Motoko Ohata
Part III. Controls 441
25. Physical Sensors for Quality Control during Processing 443
Marta Castro-Giráldez, Pedro José Fito, Fidel Toldrá, and Pedro Fito
26. Sensory Evaluation of Meat Products 457
Geoffrey R. Nute
27. Detection of Chemical Hazards 469
Milagro Reig and Fidel Toldrá
28. Microbial Hazards in Foods: Food-Borne Infections and Intoxications 481
Daniel Y. C. Fung
29. Assessment of Genetically Modified Organisms (GMO) in Meat Products by PCR 501
Marta Hernández, Alejandro Ferrando, and David Rodríguez-Lázaro
30. HACCP: Hazard Analysis Critical Control Point 519
Maria João Fraqueza and António Salvador Barreto
31. Quality Assurance 547
Friedrich-Karl Lücke
Index 561
