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"Fermented meats use bacterial cultures 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 is a reference book on meat fermentation which presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 56 chapters of this substantial book are group into the following sections: Meat fermentation worldwide: history 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 This fully revised and expanded second edition contains six new chapters that address the following topics: Smoking and new smoke flavorings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Enzymes and aroma generation; Flavor; Low sodium in meat products; and Asian sausages. The remaining chapters have been updated to reflect the latest advances and developments. This handbook will provide 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"--
List of contents
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, 3
Fidel Toldra and Y.H. Hui
2 Production and Consumption of Fermented Meat Products, 7
Herbert W. Ockerman and Lopa Basu
3 Principles of Meat Fermentation, 13
Eero Puolanne and Esko Petaja-Kanninen
4 Principles of Curing, 19
Ronald B. Pegg and Karl O. Honikel
5 Principles of Drying, 31
Raul Grau, Ana Andres, and Jose M. Barat
6 Principles of Smoking, 39
Zdzis³aw E. Sikorski and Izabela Sinkiewicz
Part II Raw Materials, 47
7 The Biochemistry of Meat and Fat, 49
Fidel Toldra and Milagro Reig
8 Ingredients, 55
Jorge Ruiz and Trinidad Perez-Palacios
9 Additives, 69
Pedro Roncales
10 Spices and Seasonings, 79
Suey Ping Chi and Yun Chu Wu
11 Casings, 89
Yun Chu Wu, Suey Ping Chi, and Souad Christieans
Part III Microbiology and Starter Cultures, 97
12 Microorganisms in Traditional Fermented Meats, 99
Sabine Leroy, Isabelle Lebert, and Regine Talon
13 The Microbiology of Fermentation and Ripening, 107
Margarita Garriga and Teresa Aymerich
14 Bacteria, 117
Pier Sandro Cocconcelli and Cecilia Fontana
15 Bioprotective Cultures, 129
Graciela Vignolo, Patricia Castellano, and Silvina Fadda
16 Yeasts, 139
M.D. Selgas and M.L. García
17 Molds, 147
Elettra Berni
18 Probiotics, 155
Keizo Arihara
19 The Genetics of Microbial Starters, 161
Jamila 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, 169
F. Leroy, T. Goudman and L. De Vuyst
21 Methodologies for the Study of Microbial Ecology in Fermented Sausages, 177
Valentina Alessandria, Kalliopi Rantsiou, Paola Dolci, and Luca Cocolin
Part IV Sensory Attributes, 189
22 Sensory Analyses-General Considerations, 191
Asgeir Nilsen, Marit Rødbotten, Ken Prusa, and Chris Fedler
23 Color, 195
Jens K.S. Møller, Sisse Jongberg, and Leif H. Skibsted
24 Texture, 207
Shai Barbut
25 Flavor, 217
Monica Flores and Alicia Olivares
Part V Product Categories: General Considerations, 227
26 Composition and Nutrition, 229
Daniel Demeyer
27 Functional Dry-Fermented Sausages, 241
Diana Ansorena and Iciar Astiasaran
28 Low-Sodium Products, 251
Fidel Toldra and Jose M. Barat
29 International Standards: United States, 259
Elizabeth Boyle and Melvin C. Hunt
30 International Standards: Europe, 263
Reinhard Fries
31 Packaging and Storage, 273
Byungrok Min and Dong Uk Ahn
Part VI Semidry-Fermented Sausages, 281
32 US Products-Semidry Sausage, 283
Robert E. Rust
33 European Products, 287
Friedrich-Karl Lucke
Part VII Dry-Fermented Sausages, 293
34 US Products-Dry Sausage, 295
Robert Maddock
35 Mediterranean Products, 301
Eva Hierro, Manuela Fernandez, Lorenzo de la Hoz, and Juan A. Ordoñez
36 Northern European Products, 313
Askild Holck, Even Heir, Tom C. Johannessen, and Lars Axelsson
37 Asian Products, 321
Ming-Ju Chen, Rung-Jen Tu, and Sheng-Yao Wang
Part VIII Fermented Products from Poultry and Other Meats, 329
38 Fermented Poultry Sausages, 331
E. Arnaud, S.J. Santchurn, and A. Collignan
39 Fermented Sausages from Other Meats, 339
Emin Burcin Ozvural and Halil Vura
About the author
Editor-in-Chief: Dr Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Valencia, Spain
Consulting Editor: Dr Y. H. Hui, Science Technology System, West Sacramento, CA, USA
Associate Editors: Dr Iciar Astiasarán, Department of Food Science, Nutrition and Physiology, University of Navarra, Pamplona, Spain
Dr Joseph G. Sebranek, Food Science and Human Nutrition, Iowa State University, Ames, IA, USA
Dr Régine Talon, INRA, UR454 Microbiologie, Saint-Genès Champanelle, France
Summary
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.
