A substantial volume with over seven dozen contributors from 17 countries, this reference provides a comprehensive overview of meat and poultry fermentation.
Beginning with a general history of the production and consumption of fermented meats, the text details the ingredients, the microbiology, the nutritional aspects, texture, smell and taste of the wide range of fermented products that have been prepared for centuries.
Several chapters focus specifically on the characteristics and manufacture of sausages and dry-cured hams.
"Scientific knowledge has become an important tool for consistent production of high quality and safe products," notes the lead editor, Fidel Toldrá, who heads the Meat Science Laboratory, at the Instituto de Agroquimica y Tecnologia de Alimentos (CSIC) in Spain.
Inspired by increasingly inquisitive consumers, there is a growing interest in fermented meats among small-scale, local and traditional producers as well as the large manufacturers. This book offers heretofore hard-to-find scientific information on the subject in a single volume.
Contents
Part 1. Meat Fermentation Worldwide: History and Principles
Chapter 1. A Historical Perspective of Meat Fermentation
Chapter 2. Production and Consumption of Fermented Meat Products
Chapter 3. Principles of Curing
Chapter 4. Principles of Meat Fermentation
Chapter 5. Principles of Drying and Smoking
Part 2. Raw Materials
Chapter 6. Biochemistry of Muscle and Fat
Chapter 7. Ingredients
Chapter 8. Additives
Chapter 9. Spices and Seasonings
Chapter 10. Casings
Part 3. Microbiology and Starter Cultures for Meat Fermentation
Chapter 11. Micro organisms in Traditional Fermented Meats
Chapter 12. The Microbiology of Fermentation and Ripening
Chapter 13. Starter Cultures: Bacteria
Chapter 14. Starter Cultures: Bioprotective Cultures
Chapter 15. Starter Cultures: Yeasts
Chapter 16. Starter Cultures: Molds
Chapter 17. Genetics of Microbial Starters
Chapter 18. Influence of Processing Parameters on Cultures Performance
Part 4. Sensory Attributes
Chapter 19. General Considerations
Chapter 20. Colour
Chapter 21. Texture
Chapter 22. Flavour
Part 5. Product Categories: General Considerations
Chapter 23. Composition and Nutrition
Chapter 24. Functional Meat Products
Chapter 25. International Standards: USA
Chapter 26. International Standards: Europe
Chapter 27. Packaging and Storage
Part 6. Semidry-fermented Sausages
Chapter 28. US Products
Chapter 29. European Products
Part 7. Dry-fermented Sausages
Chapter 30. Dry-fermented Sausages: An Overview
Chapter 31. US Products
Chapter 32. Mediterranean Products
Chapter 33. North European Products
Part 8. Other Fermented Meats and Poultry
Chapter 34. Fermented Poultry Sausages
Chapter 35. Fermented Sausages From Other Meats
Part 9. Ripened Meat Products
Chapter 36. US Products
Chapter 37. Central and South American Products
Chapter 38. Mediterranean Products
Chapter 39. North European Products
Chapter 40. Asian Products
Part 10. Biological and Chemical Safety of Fermented Meat Products
Chapter 41. Spoilage Micro organisms: Risks and Control
Chapter 42. Pathogens: Risks and Control
Chapter 43. Biogenic Amines: Risks and Control
Chapter 44. Chemical Origin Toxic Compounds
Chapter 45. Disease Outbreaks
Part 11. Processing Sanitation and Quality Assurance
Chapter 46. Basic Sanitation
Chapter 47. Processing Plant Sanitation
Chapter 48. Quality Control
Chapter 49. HACCP
Chapter 50. Quality Assurance Plan
