Handbook of Fermented Meat and Poultry

The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes ...

Handbook of Fermented Meat and Poultry

Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance There are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.

More Books:

Handbook of Fermented Meat and Poultry
Language: en
Pages: 528
Authors: Fidel Toldrá
Categories: Technology & Engineering
Type: BOOK - Published: 2014-12-31 - Publisher: John Wiley & Sons

Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo,
Handbook of Meat Processing
Language: en
Pages: 632
Authors: Fidel Toldrá
Categories: Technology & Engineering
Type: BOOK - Published: 2010-01-21 - Publisher: John Wiley & Sons

This handbook comprehensively presents the current status of themanufacturing of the most important meat products. Editor andrenowned meat expert Fidel Toldrá heads an internationalcollection of meat scientists who have contributed to thisessential reference book. Coverage is divided into three parts. Part one, Technologies,begins with discussions on meat chemistry, biochemistry and
Handbook of Fermented Meat and Poultry
Language: en
Pages: 528
Authors: Fidel Toldrá
Categories: Technology & Engineering
Type: BOOK - Published: 2014-10-27 - Publisher: John Wiley & Sons

Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo,
Handbook of Meat and Meat Processing
Language: en
Pages: 1000
Authors: Y. H. Hui
Categories: Technology & Engineering
Type: BOOK - Published: 2012-01-11 - Publisher: CRC Press

Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from
Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition
Language: en
Pages: 814
Authors: Y. H. Hui, E. Özgül Evranuz
Categories: Technology & Engineering
Type: BOOK - Published: 2012-05-14 - Publisher: CRC Press

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among