Processed meats constitute important foods in western societies, but relatively few books cover this field. The Handbook of Meat Processing comprehensivelypresents the current status of the manufacturing of the most important meat products. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking,fermentation, emulsification, drying and curing. Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, paté, restructured meats and functional meat products. Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products. Fidel Toldrá, Ph.D., is a Research Professor and Head of the Meat Science Laboratory, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spain. Dr. Toldrá has edited and/or authored more than ten books in food chemistry and food biochemistry, and meat and poultry processing including Handbook of Fermented Meat and Poultry, Advances in Food Diagnostics and Dry-Cured Meat Products. INDICE: Part One: Technologies.1. Chemistry and biochemistry of meat. 2. Technological quality of meat for processing. 3. Meat decontamination. 4. Ageing/tenderization mechanisms. 5. Freezing/thawing. 6. Curing. 7. Emulsification.8. Cooking. 9. Fermentation: Microbiology and biochemistry. 10. Starter cultures for meat fermentation. 11. Drying. 12. Smoking. 13. Packaging. 14. Novel technologies for spoilage prevention. 15. Plant cleaning and sanitation.Part Two: Products. 16. Cooked ham. 17. Cooked sausages. 18. Bacon. 19. Canned meat. 20. Paté. 21. Dry-cured ham. 22. Raw fermented sausages. 23. Semidry and dry fermented sausages. 24. Restructured meats. 25. Functional meat products. 26. Quality controls during processing. 27. Sensory evaluation of meat products. 28. Safety controls: Detection of chemical hazards. 29. Safety controls: Detection of biological hazards. 30. Safety controls: GMO detection. 31. HACCP. 32. Quality assurance.
- ISBN: 978-0-813-82182-5
- Editorial: Wiley-Blackwell
- Encuadernacion: Cartoné
- Páginas: 632
- Fecha Publicación: 21/01/2010
- Nº Volúmenes: 1
- Idioma: Inglés