04899nam 2200673Ia 450 991014438300332120230607222339.01-281-45032-497866114503280-470-38511-10-470-38489-1(CKB)1000000000687207(EBL)353511(OCoLC)437219636(SSID)ssj0000141707(PQKBManifestationID)11146636(PQKBTitleCode)TC0000141707(PQKBWorkID)10090711(PQKB)11422621(MiAaPQ)EBC353511(Au-PeEL)EBL353511(CaPaEBR)ebr10296770(CaONFJC)MIL145032(EXLCZ)99100000000068720720020314d2002 uy 0engur|n|---|||||txtccrDry-cured meat products[electronic resource] /by Fidel ToldráTrumbull, Conn. Food & Nutrition Pressc20021 online resource (260 p.)Publications in food science and nutritionDescription based upon print version of record.0-917678-54-0 Includes bibliographical references and index.DRY -CURED MEAT PRODUCTS; PREFACE; CONTENTS; 1 . INTRODUCTION: A HISTORICAL PERSPECTIVE; Historical Developments; Classification of Cured Meats; References; 2 . DESCRIPTION OF MAIN MUSCLE CHARACTERISTICS; Muscle Structure; Muscle Composition; Muscle Proteins; Muscle and Adipose Tissue Lipids; The Muscle Enzyme System; Quality Characteristics; References; 3 . MANUFACTURING OF DRY-CURED HAM; Ingredients and Additives; Traditional Processing; Modem Processing Technology; Changes During Dry-Curing; Moisture Content and Water Activity; Salt Diffusion; Color; Textural Properties; pHChemical ChangesEnzymatic Reactions; Main Types of Products; Other Dry-Cured Meat Pieces: Loins and Shoulders; Trends in Accelerated Processing of Dry-Cured Hams; References; 4. PRINCIPLES OF DRY-FERMENTED SAUSAGE-MAKING; Ingredients and Additives; Meat; Fat; Curing Agents; Carbohydrates; Spices and Flavorings; Starter Cultures; Casings; Processing Technology; Comminution; Fermentation; Chemical Acidulation; Smoking; Ripening/Drying; Final Product; Changes During the Processing; Color; Texture; Humidity; pH; Main Fermented Sausage Varieties; Trends in Accelerated Processing; Use of EnzymesUse of Selected Starter CulturesUse of Improved Strains as New Starter Cultures; References; 5. FERMENTATION AND STARTER CULTURES; Microbiology of Dry-Fermented Sausage; Metabolism; Sugar Metabolism; Proteolysis; Amino Acid Metabolism; Lipolysis; Nitrate Reductase; Catalase; Starter Cultures; Microbiology of Starter Cultures; Requirements for Starter Cultures; Production. Quality Control and Application of Starter Cultures; References; 6 . CHARACTERIZATION OF PROTEOLYSIS; Proteolysis in Dry-Cured Ham; Action of Muscle Proteases; Protein Breakdown. Peptide Generation/BreakdownGeneration of Free Amino AcidsProteolysis in Dry-Fermented Sausages; Action of Muscle and Microbial Proteases; Protein Breakdown. Peptide Generation/Breakdown; Generation of Free Amino Acids; Metabolism of Amino Acids: Amine Generation; References; 7 . CHARACTERIZATION OF LIPOLYSIS; Lipolysis in Dry-Cured Ham; Action of Muscle and Adipose Tissue Lipases; Lipid Breakdown; Generation of Free Fatty Acids; Lipolysis in Dry-Fermented Sausages; Action of Muscle and Microbial Lipases; Lipids Breakdown and Generation of Free Fatty Acids; Other Enzymatic Reactions; Nitrate Reductase ActivityCatalase ActivityReferences; 8 . FLAVOR DEVELOPMENT; Generation of Nonvolatile Compounds; Generation of Volatile Compounds; Degradation of Free Amino Acids; Reactions Between Amino Acids and Other Compounds; Oxidation; Glycolysis; Other Compounds; Sensory Characteristics; Relation Between Sensory Analysis and Flavor; Dry-Cured Ham; Dry-Fermented Sausages; References; 9 . NUTRITIONAL PROPERTIES; Proteins; Lipids; Vitamins; Water-Soluble Vitamins; Fat-Soluble Vitamins; Minerals; Iron; Zinc; Selenium; Copper; Manganese; Sodium; References; 10 . EFFECT OF RAW MATERIALS AND PROCESSING ON QUALITYImportance of Raw Materialsmeat science, meat manufacturing, meat technology, meat quality, meat safety, food safetyPublications in food science and nutrition.MeatPreservationMeatMeatProcessing.MeatPreservation.Meat.664/.9028Toldrá Fidel430057MiAaPQMiAaPQMiAaPQBOOK9910144383003321Dry-cured meat products1910561UNINA