Handbook of Fermented Meat and Poultry

INDICE: List of Contributors, xvii.Preface, xxi.Part I Meat Fermentation Worldwide: Overview, Production, and Principles, 1.1 Dry–Fermented Sausages and Ripened Meats: An Overview, 3Fidel Toldra and Y.H. Hui.2 Production and Consumption of Fermented Meat Products, 7Herbert W. Ockerman and Lopa Basu.3 Principles of Meat Fermentation, 13Eero Puolanne and Esko Petaja–Kanninen.4 Principles of Curing, 19Ronald B. Pegg and Karl O. Honikel.5 Principles of Drying, 31Raul Grau, Ana Andres, and Jose M. Barat.6 Principles of Smoking, 39Zdzis³aw E. Sikorski and Izabela Sinkiewicz.Part II Raw Materials, 47.7 The Biochemistry of Meat and Fat, 49Fidel Toldra and Milagro Reig.8 Ingredients, 55Jorge Ruiz and Trinidad Perez–Palacios.9 Additives, 69Pedro Roncales.10 Spices and Seasonings, 79Suey Ping Chi and Yun Chu Wu.11 Casings, 89Yun Chu Wu, Suey Ping Chi, and Souad Christieans.Part III Microbiology and Starter Cultures, 97.12 Microorganisms in Traditional Fermented Meats, 99Sabine Leroy, Isabelle Lebert, and Regine Talon.13 The Microbiology of Fermentation and Ripening, 107Margarita Garriga and Teresa Aymerich.14 Bacteria, 117Pier Sandro Cocconcelli and Cecilia Fontana.15 Bioprotective Cultures, 129Graciela Vignolo, Patricia Castellano, and Silvina Fadda.16 Yeasts, 139M.D. Selgas and M.L. García.17 Molds, 147Elettra Berni.18 Probiotics, 155Keizo Arihara.19 The Genetics of Microbial Starters, 161Jamila Anba–Mondoloni, Marie–Christine Champomier–Verges, Monique Zagorec, Sabine Leroy, Emilie Dordet–Frisoni, Stella Planchon, and Regine Talon.20 The Influence of Processing Parameters on Starter Culture Performance, 169F. Leroy, T. Goudman and L. De Vuyst.21 Methodologies for the Study of Microbial Ecology in Fermented Sausages, 177Valentina Alessandria, Kalliopi Rantsiou, Paola Dolci, and Luca Cocolin.Part IV Sensory Attributes, 189.22 Sensory Analyses–General Considerations, 191Asgeir Nilsen, Marit Rødbotten, Ken Prusa, and Chris Fedler.23 Color, 195Jens K.S. Møller, Sisse Jongberg, and Leif H. Skibsted.24 Texture, 207Shai Barbut.25 Flavor, 217Monica Flores and Alicia Olivares.Part V Product Categories: General Considerations, 227.26 Composition and Nutrition, 229Daniel Demeyer.27 Functional Dry–Fermented Sausages, 241Diana Ansorena and Iciar Astiasaran.28 Low–Sodium Products, 251Fidel Toldra and Jose M. Barat.29 International Standards: United States, 259Elizabeth Boyle and Melvin C. Hunt.30 International Standards: Europe, 263Reinhard Fries.31 Packaging and Storage, 273Byungrok Min and Dong Uk Ahn.Part VI Semidry–Fermented Sausages, 281.32 US Products–Semidry Sausage, 283Robert E. Rust.33 European Products, 287Friedrich–Karl Lucke.Part VII Dry–Fermented Sausages, 293.34 US Products–Dry Sausage, 295Robert Maddock.35 Mediterranean Products, 301Eva Hierro, Manuela Fernandez, Lorenzo de la Hoz, and Juan A. Ordoñez.36 Northern European Products, 313Askild Holck, Even Heir, Tom C. Johannessen, and Lars Axelsson.37 Asian Products, 321Ming–Ju Chen, Rung–Jen Tu, and Sheng–Yao Wang.Part VIII Fermented Products from Poultry and Other Meats, 329.38 Fermented Poultry Sausages, 331E. Arnaud, S.J. Santchurn, and A. Collignan.39 Fermented Sausages from Other Meats, 339Emin Burcin Ozvural and Halil Vural.Part IX Ripened Meat Products, 345.40 US Products–Dry–Cured Hams, 347Dana J. Hanson, Gregg Rentfrow, M. Wes Schilling, W. Benjy Mikel, Kenneth J. Stalder, and Nicholas L. Berry.41 Central and South American Products, 355Silvina Fadda and Graciela Vignolo.42 Mediterranean Products, 361Mario Estevez, Sonia Ventanas, David Morcuende, and Jesus Ventanas.43 Nordic Products, 371Torunn Thauland Haseth, Gudjon Thorkelsson, Eero Puolanne, and Maan Singh Sidhu.44 Asian Products, 377Guang–Hong Zhou and Gai–Ming Zhao.Part X Biological and Chemical Safety of Fermented Meat Products, 383.45 Spoilage Microorganisms: Risks and Control, 385Marie–Christine Champomier–Verges and Monique Zagorec.46 Pathogens: Risks and Control, 389Panagiotis Skandamis and George–John E. Nychas.47 Biogenic Amines: Risks and Control, 413M. Carmen Vidal–Carou, M. Teresa Veciana–Nogues, M. Luz Latorre–Moratalla, and Sara Bover–Cid.48 Toxic Compounds of Chemical Origin, 429Milagro Reig and Fidel Toldra.49 Foodborne Outbreaks, 435Colin Pierre.Part XI Processing Sanitation and Quality Assurance, 441.50 Basic Sanitation, 443Beatriz Melero, Ana M. Diez, and Jordi Rovira.51 Processing Plant Sanitation, 451Jordi Rovira, Ana M. Diez, and Beatriz Melero.52 Quality Control, 461Fidel Toldra, Monica Flores, and M. Concepcion Aristoy.53 HACCP: Hazard Analysis and Critical Control Points, 469M.J. Fraqueza and A.S. Barreto.54 Quality Assurance Plan, 487Friedrich–Karl Lucke.Index, 495

• ISBN: 978-1-118-52269-1
• Editorial: Wiley–Blackwell
• Encuadernacion: Cartoné
• Páginas: 528
• Fecha Publicación: 02/01/2015
• Nº Volúmenes: 1
• Idioma: Inglés