Kurzbeschreibung 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 Toldra heads an international collection of meat scientists who have contributed to this essential reference book.
Aus dem Inhalt 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.
