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Informationen zum Autor 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 . Klappentext Processed meats constitute important foods in western societies, but relatively few books cover this field. The Handbook of Meat Processing comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert, Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. 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. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation. 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. Each chapter addresses raw materials, ingredients and additives, processing technology, main types of products, production data, particular characteristics and sensory aspects, and future trends. Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products, with coverage including sensory evaluation; chemical and biological hazards including GMOs; HACCP; and quality assurance. Meat scientists, meat processors, R&D professionals and product developers alike will find the Handbook of Meat Processing an invaluable and contemporary resource. Unparalleled international expertise of editor and contributing authors Addresses the state of the art of manufacturing the most important meat products Special focus on approaches to control the safety and quality of processed meats Extensive coverage of production technologies, sanitation, packaging and sensory evaluation Zusammenfassung This 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. Inhaltsverzeichnis Preface 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 Zdzis¿aw E. Si...
List of contents
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.
Part Three: Controls.
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
