LEADER 07218nam 2200793 450 001 9910809686603321 005 20230807204510.0 010 $a1-118-52267-2 010 $a1-118-52265-6 010 $a1-118-52268-0 035 $a(CKB)2670000000573876 035 $a(EBL)1826892 035 $a(SSID)ssj0001368090 035 $a(PQKBManifestationID)12613045 035 $a(PQKBTitleCode)TC0001368090 035 $a(PQKBWorkID)11445395 035 $a(PQKB)10343932 035 $a(PQKBManifestationID)16048701 035 $a(PQKB)22351816 035 $a(MiAaPQ)EBC1826892 035 $a(DLC) 2014025466 035 $a(Au-PeEL)EBL1826892 035 $a(CaPaEBR)ebr10960905 035 $a(CaONFJC)MIL655670 035 $a(OCoLC)894171679 035 $a(EXLCZ)992670000000573876 100 $a20141107h20152015 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aHandbook of fermented meat and poultry /$feditor-in-chief Fidel Todra? ; consulting editor Y. H. Hui ; associate editors Iciar Astiasara?n, Joseph G. Sebranek, Re?gine Talon 205 $aSecond edition. 210 1$aWest Sussex, England :$cJohn Wiley & Sons Ltd,$d2015. 210 4$dİ2015 215 $a1 online resource (534 p.) 300 $aDescription based upon print version of record. 311 $a1-118-52269-9 311 $a1-322-24390-5 320 $aIncludes bibliographical references and index. 327 $aCover; Title Page; Copyright; Contents; List of Contributors; Preface; Part I Meat Fermentation Worldwide: Overview, Production, and Principles; Chapter 1 Dry-Fermented Sausages and Ripened Meats: An Overview; 1.1 Introduction; 1.2 Fermented sausages and ripened meats around the world; 1.3 The importance of fermented sausages; Acknowledgement; References; Chapter 2 Production and Consumption of Fermented Meat Products; 2.1 Introduction; 2.2 Current products; 2.3 The Future; References; Chapter 3 Principles of Meat Fermentation; 3.1 Introduction; 3.2 Fermentation 327 $a3.3 Factors influencing fermentation3.4 Proteolysis; 3.5 Lipolysis; 3.6 Antagonistic effects; References; Chapter 4 Principles of Curing; 4.1 Definition of curing; 4.2 History of curing; 4.3 Legislation; 4.4 Chemistry of nitrite and nitrate; 4.5 Nitrite and nitrate in meat products; 4.6 Nitrosomyoglobin (NOMb); 4.7 N-nitrosamine formation; 4.8 Conclusion; References; Chapter 5 Principles of Drying; 5.1 Introduction; 5.2 Basic principles of drying; 5.3 Hurdle technology applied to dried meat and poultry products; 5.4 Fundamentals of the drying of meat and poultry products 327 $a5.5 Drying kinetics modeling5.6 Air conditioning and circulation in meat drying; References; Chapter 6 Principles of Smoking; 6.1 Introduction; 6.2 Wood-smoke composition; 6.3 The preserving effect; 6.4 The flavoring effect; 6.5 Benefits and risks; 6.6 Food engineering approach; 6.7 Smoking procedures; References; Part II Raw Materials; Chapter 7 The Biochemistry of Meat and Fat; 7.1 Introduction: muscle structure; 7.2 Meat composition; 7.3 Muscle proteases and lipases; 7.4 Adipose tissue lipases; 7.5 Post mortem muscle metabolism and quality; References; Chapter 8 Ingredients 327 $a8.1 Introduction8.2 Lean; 8.3 Fat; 8.4 Factors affecting the suitability of lean and fat for processing; 8.5 Other ingredients; References; Chapter 9 Additives; 9.1 Introduction; 9.2 Acids and related additives; 9.3 Antioxidants; 9.4 Colorants; 9.5 Emulsifiers; 9.6 Flavor enhancers; 9.7 Flavoring agents; 9.8 Preservatives; 9.9 Multipurpose additives: phosphates; References; Chapter 10 Spices and Seasonings; 10.1 Introduction; 10.2 Ethnic preferences; 10.3 Commonly used spices in processed meats; 10.4 Botanical properties; 10.5 Product forms and appearances; 10.6 Chemical properties 327 $a10.7 Quality standards10.8 Sensory properties; 10.9 Applications in fermented meat processing; 10.10 Conclusion; References; Chapter 11 Casings; 11.1 Introduction; 11.2 Natural casings; 11.3 Artificial casings; 11.4 Regulatory compliance; 11.5 Handling casings; 11.6 Quality determination; 11.7 Conclusion; References; Part III Microbiology and Starter Cultures; Chapter 12 Microorganisms in Traditional Fermented Meats; 12.1 Introduction; 12.2 Traditional sausage manufacture; 12.3 Description of ecosystems; 12.4 Identification of technological microbiota; 12.5 Conclusion; References 327 $aChapter 13 The Microbiology of Fermentation and Ripening 330 $a"Fermented meats use bacterial cultures in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This is a reference book on meat fermentation which presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 56 chapters of this substantial book are group into the following sections: Meat fermentation worldwide: history and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance This fully revised and expanded second edition contains six new chapters that address the following topics: Smoking and new smoke flavorings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Enzymes and aroma generation; Flavor; Low sodium in meat products; and Asian sausages. The remaining chapters have been updated to reflect the latest advances and developments. This handbook will provide readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics"--$cProvided by publisher. 330 $a"Covers the whole manufacturing process from raw materials and starter cultures through to finished product quality assurance"--$cProvided by publisher. 606 $aFermented foods$vHandbooks, manuals, etc 606 $aMeat$xPreservation$vHandbooks, manuals, etc 606 $aFermentation$vHandbooks, manuals, etc 615 0$aFermented foods 615 0$aMeat$xPreservation 615 0$aFermentation 676 $a664/.024 686 $aTEC012000$2bisacsh 702 $aTodra?$b Fidel 702 $aHui$b Y. H. 702 $aAstiasara?n$b Iciar 702 $aSebranek$b Joseph G. 702 $aTalon$b Re?gine 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910809686603321 996 $aHandbook of fermented meat and poultry$91971028 997 $aUNINA