18. Luncheon Meat Including Bologna

  1. Isabel Guerrero-Legarreta Ph.D.
  1. Baciliza Quintero Salazar1 and
  2. Edith Ponce-Alquicira2

Published Online: 14 APR 2010

DOI: 10.1002/9780470504475.ch18

Handbook of Poultry Science and Technology, Volume 2

Handbook of Poultry Science and Technology, Volume 2

How to Cite

Salazar, B. Q. and Ponce-Alquicira, E. (2010) Luncheon Meat Including Bologna, in Handbook of Poultry Science and Technology, Volume 2 (ed I. Guerrero-Legarreta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470504475.ch18

Editor Information

  1. Departamento de Biotecnología, Universidad Autónoma Metropolitana, México D.F., México

Author Information

  1. 1

    Centro de Investigación y Estudios Turísticos, Universidad Autónoma del Estado de México, Ciudad Universitaria, Toluca, Móxico

  2. 2

    Departamento de Biotecnología, Universidad Autónoma Metropolitana–Unidad Iztapalapa, México D.F., México

Publication History

  1. Published Online: 14 APR 2010
  2. Published Print: 12 JAN 2010

ISBN Information

Print ISBN: 9780470185537

Online ISBN: 9780470504475

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Keywords:

  • luncheon meat including bologna;
  • luncheon meat - cured, cooked food product made from comminuted meat;
  • objectives of cooking - fixing emulsion and forming a rigid structure, reducing spoilage and pathogenic flora by pasteurization, separating casings, producing typical coloration of cooked sausages

Summary

This chapter contains sections titled:

  • Introduction

  • Definition and classification of luncheon meats and bologna

  • Ingredients: functionality and quality

  • Processing of luncheon meat

  • Microbiology of luncheon meat

  • Nutritional facts

  • New trends

  • Conclusions

  • References