Handbook of Fermented Meat and Poultry

Copyright © 2007 Blackwell Publishing

Handbook of Fermented Meat and Poultry

Editor(s): Fidel Toldrá

Published Online: 14 APR 2008

Print ISBN: 9780813814773

Online ISBN: 9780470376430

DOI: 10.1002/9780470376430

About this Book

Product Information

About The Product

An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles; product categories; and product quality and safety.

Table of contents

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      Frontmatter (pages i–xvii)

  2. Part I: Meat Fermentation Worldwide: History and Principles

    1. Chapter 1

      A Historical Perspective of Meat Fermentation (pages 1–8)

      Peter Zeuthen

    2. Chapter 2

      Production and Consumption of Fermented Meat Products (pages 9–15)

      Herbert W. Ockerman and Lopa Basu

    3. Chapter 3

      Principles of Curing (pages 17–30)

      Karl O. Honikel

    4. Chapter 4

      Principles of Meat Fermentation (pages 31–36)

      Esko Petäjä Kanninen and Eero Puolanne

    5. Chapter 5

      Principles of Drying and Smoking (pages 37–48)

      Ana Andrés, José M. Barat, Raúl Grau and Pedro Fito

  3. Part II: Raw Materials

    1. Chapter 6

      Biochemistry of Meat and Fat (pages 51–58)

      Fidel Toldrá

    2. Chapter 7

      Ingredients (pages 59–76)

      Jorge Ruiz

    3. Chapter 8

      Additives (pages 77–86)

      Pedro Roncalés

    4. Chapter 9

      Spices and Seasonings (pages 87–100)

      Suey-Ping Chi and Yun-Chu Wu

    5. Chapter 10

      Casings (pages 101–110)

      Yun-Chu Wu and Suey-Ping Chi

  4. Part III: Microbiology and Starter Cultures for Meat Fermentation

    1. Chapter 11

      Microorganisms in Traditional Fermented Meats (pages 111–124)

      Isabelle Lebert, Sabine Leroy and Régine Talon

    2. Chapter 12

      The Microbiology of Fermentation and Ripening (pages 125–135)

      Margarita Garriga and Teresa Aymerich

    3. Chapter 13

      Starter Cultures: Bacteria (pages 137–145)

      Pier Sandro Cocconcelli

    4. Chapter 14

      Starter Cultures: Bioprotective Cultures (pages 147–157)

      Graciela Vignolo and Silvina Fadda

    5. Chapter 15

      Starter Cultures: Yeasts (pages 159–169)

      M-Dolores Selgas and M-Luisa Garcia

    6. Chapter 16

      Starter Cultures: Molds (pages 171–176)

      Elisabetta Spotti and Elettra Berni

    7. Chapter 17

      Genetics of Microbial Starters (pages 177–185)

      Marie Champomier-Vergès, Anne-Marie Crutz-Le Coq, Monique Zagorec, Sabine Leroy, Emilie Dordet- Frisoni, Stella Planchon and Régine Talon

    8. Chapter 18

      Influence of Processing Parameters on Cultures Performance (pages 187–194)

      Louise H. Stahnke and Karsten Tjener

  5. Part IV: Sensory Attributes

    1. Chapter 19

      General Considerations (pages 195–202)

      Asgeir Nilsen and Marit Rødbotten

    2. Chapter 20

      Color (pages 188–216)

      Jens K. S. Møller and Leif H. Skibsted

    3. Chapter 21

      Texture (pages 201–226)

      Shai Barbut

    4. Chapter 22

      Flavor (pages 227–239)

      Karsten Tjener and Louise H. Stahnke

  6. Part V: Product Categories: General Considerations

    1. Chapter 23

      Composition and Nutrition (pages 241–256)

      Daniel Demeyer

    2. Chapter 24

      Functional Meat Products (pages 257–266)

      Diana Demeyer and Iciar Astiasarán

    3. Chapter 25

      International Standards: USA (pages 267–271)

      Melvin C. Hunt and Elizabeth Boyle

    4. Chapter 26

      International Standards: Europe (pages 273–288)

      Reinhard Fries

    5. Chapter 27

      Packaging and Storage (pages 289–300)

      Dong U. Ahn and Byungrok Min

  7. Part VI: Semidry-Fermented Sausages

    1. Chapter 28

      U.S. Products (pages 301–306)

      Robert E. Rust

    2. Chapter 29

      European Products (pages 307–318)

      Kálmán Incze

  8. Part VII: Dry-Fermented Sausages

    1. Chapter 30

      Dry-Fermented Sausages: An Overview (pages 321–325)

      Fidel Toldrá, Wai-Kit Nip and Y. H. Hui

    2. Chapter 31

      U.S. Products (pages 327–332)

      Robert Maddock

    3. Chapter 32

      Mediterranean Products (pages 333–347)

      Juan A. Ordöñez and Lorenzo de la Hoz

    4. Chapter 33

      North European Products (pages 349–358)

      Jürgen Schwing and Ralf Neidhardt

  9. Part VIII: Other Fermented Meats and Poultry

    1. Chapter 34

      Fermented Poultry Sausages (pages 361–368)

      Sunita J. Santchurn and Antoine Collignan

    2. Chapter 35

      Fermented Sausages from Other Meats (pages 369–374)

      Halil Vural and Emin Burçin Özvural

  10. Part IX: Ripened Meat Products

    1. Chapter 36

      U.S. Products (pages 369–386)

      Kenneth J. Stalder, Nicholas L. Berry, Dana J. Hanson and William Mikel

    2. Chapter 37

      Central and South American Products (pages 387–391)

      Silvina Fadda and Graciela Vignolo

    3. Chapter 38

      Mediterranean Products (pages 393–404)

      Mario Estévez, David Morcuende, Jesüs Ventanas and Sonia Ventanas

    4. Chapter 39

      North European Products (pages 407–413)

      Torunn T. Håseth, Gudjon Thorkelsson and Maan S. Sidhu

    5. Chapter 40

      Asian Products (pages 415–418)

      Guang-Hong Zhou and Gai-Ming Zhao

  11. Part X: Biological and Chemical Safety of Fermented Meat Products

    1. Chapter 41

      Spoilage Microorganisms: Risks and Control (pages 419–426)

      Jean Labadie

    2. Chapter 42

      Pathogens: Risks and Control (pages 419–454)

      Panagiotis Skandamis and George-John E. Nychas

    3. Chapter 43

      Biogenic Amines: Risks and Control (pages 455–468)

      M. Carmen Vidal-Carou, M. Teresa Veciana-Nogués, M. Luz Latorre-Moratala and Sara Bover-Cid

    4. Chapter 44

      Chemical Origin Toxic Compounds (pages 469–475)

      Fidel Toldrá and Milagro Reig

    5. Chapter 45

      Disease Outbreaks (pages 477–480)

      Colin Pierre

  12. Part XI: Processing Sanitation and Quality Assurance

    1. Chapter 46

      Basic Sanitation (pages 481–490)

      Stefania Quintavalla and Silvana Barbuti

    2. Chapter 47

      Processing Plant Sanitation (pages 491–501)

      Jordi Rovira and Dorota Puszczewicz

    3. Chapter 48

      Quality Control (pages 503–512)

      Fidel Toldrá, M-Concepción Aristoy, Mónica Flores and Miguel A. Sentandreu

    4. Chapter 49

      HACCP (pages 513–534)

      Maria Joao Fraqueza, Antonio S. Barreto and Antonio M. Ribeiro

    5. Chapter 50

      Quality Assurance Plan (pages 535–543)

      Friedrich-Karl Lücke

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      Index (pages 545–555)

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