LEADER 04917nam 2200685Ia 450 001 996197273903316 005 20240418065512.0 010 $a1-281-45032-4 010 $a9786611450328 010 $a0-470-38511-1 010 $a0-470-38489-1 035 $a(CKB)1000000000687207 035 $a(EBL)353511 035 $a(OCoLC)437219636 035 $a(SSID)ssj0000141707 035 $a(PQKBManifestationID)11146636 035 $a(PQKBTitleCode)TC0000141707 035 $a(PQKBWorkID)10090711 035 $a(PQKB)11422621 035 $a(MiAaPQ)EBC353511 035 $a(Au-PeEL)EBL353511 035 $a(CaPaEBR)ebr10296770 035 $a(CaONFJC)MIL145032 035 $a(EXLCZ)991000000000687207 100 $a20020314d2002 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aDry-cured meat products$b[electronic resource] /$fby Fidel Toldra? 205 $a1st ed. 210 $aTrumbull, Conn. $cFood & Nutrition Press$dc2002 215 $a1 online resource (260 p.) 225 1 $aPublications in food science and nutrition 300 $aDescription based upon print version of record. 311 $a0-917678-54-0 320 $aIncludes bibliographical references and index. 327 $aDRY -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; pH 327 $aChemical 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 Enzymes 327 $aUse 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/Breakdown 327 $aGeneration 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 Activity 327 $aCatalase 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 QUALITY 327 $aImportance of Raw Materials 330 $ameat science, meat manufacturing, meat technology, meat quality, meat safety, food safety 410 0$aPublications in food science and nutrition. 606 $aMeat$xPreservation 606 $aMeat 610 0 $aMeat$aProcessing. 615 0$aMeat$xPreservation. 615 0$aMeat. 676 $a664/.9028 700 $aToldra?$b Fidel$0430057 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a996197273903316 996 $aDry-cured meat products$91910561 997 $aUNISA