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Dry-cured meat products / / by Fidel Toldra
| Dry-cured meat products / / by Fidel Toldra |
| Autore | Toldra Fidel |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Trumbull, Conn., : Food & Nutrition Press, c2002 |
| Descrizione fisica | 1 online resource (260 p.) |
| Disciplina | 664/.9028 |
| Collana | Publications in food science and nutrition |
| Soggetto topico |
Meat - Preservation
Meat |
| ISBN |
1-281-45032-4
9786611450328 0-470-38511-1 0-470-38489-1 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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; pH
Chemical 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 Use 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 Generation 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 Catalase 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 Importance of Raw Materials |
| Record Nr. | UNINA-9910827876603321 |
Toldra Fidel
|
||
| Trumbull, Conn., : Food & Nutrition Press, c2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Dry-cured meat products [[electronic resource] /] / by Fidel Toldrá
| Dry-cured meat products [[electronic resource] /] / by Fidel Toldrá |
| Autore | Toldrá Fidel |
| Pubbl/distr/stampa | Trumbull, Conn., : Food & Nutrition Press, c2002 |
| Descrizione fisica | 1 online resource (260 p.) |
| Disciplina | 664/.9028 |
| Collana | Publications in food science and nutrition |
| Soggetto topico |
Meat - Preservation
Meat |
| Soggetto non controllato | Meat - Processing |
| ISBN |
1-281-45032-4
9786611450328 0-470-38511-1 0-470-38489-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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; pH
Chemical 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 Use 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 Generation 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 Catalase 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 Importance of Raw Materials |
| Record Nr. | UNINA-9910144383003321 |
|
Toldrá Fidel
|
||
| Trumbull, Conn., : Food & Nutrition Press, c2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Dry-cured meat products [[electronic resource] /] / by Fidel Toldrá
| Dry-cured meat products [[electronic resource] /] / by Fidel Toldrá |
| Autore | Toldrá Fidel |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Trumbull, Conn., : Food & Nutrition Press, c2002 |
| Descrizione fisica | 1 online resource (260 p.) |
| Disciplina | 664/.9028 |
| Collana | Publications in food science and nutrition |
| Soggetto topico |
Meat - Preservation
Meat |
| Soggetto non controllato | Meat - Processing |
| ISBN |
1-281-45032-4
9786611450328 0-470-38511-1 0-470-38489-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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; pH
Chemical 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 Use 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 Generation 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 Catalase 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 Importance of Raw Materials |
| Record Nr. | UNISA-996197273903316 |
|
Toldrá Fidel
|
||
| Trumbull, Conn., : Food & Nutrition Press, c2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Handbook of fermented meat and poultry / / editor-in-chief Fidel Todrá ; consulting editor Y. H. Hui ; associate editors Iciar Astiasarán, Joseph G. Sebranek, Règine Talon
| Handbook of fermented meat and poultry / / editor-in-chief Fidel Todrá ; consulting editor Y. H. Hui ; associate editors Iciar Astiasarán, Joseph G. Sebranek, Règine Talon |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | West Sussex, England : , : John Wiley & Sons Ltd, , 2015 |
| Descrizione fisica | 1 online resource (534 p.) |
| Disciplina | 664/.024 |
| Soggetto topico |
Fermented foods
Meat - Preservation Fermentation |
| ISBN |
1-118-52267-2
1-118-52265-6 1-118-52268-0 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; 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
3.3 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 5.5 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 8.1 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 10.7 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 Chapter 13 The Microbiology of Fermentation and Ripening |
| Record Nr. | UNINA-9910140509603321 |
| West Sussex, England : , : John Wiley & Sons Ltd, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of fermented meat and poultry / / editor-in-chief Fidel Todrá ; consulting editor Y. H. Hui ; associate editors Iciar Astiasarán, Joseph G. Sebranek, Règine Talon
| Handbook of fermented meat and poultry / / editor-in-chief Fidel Todrá ; consulting editor Y. H. Hui ; associate editors Iciar Astiasarán, Joseph G. Sebranek, Règine Talon |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | West Sussex, England : , : John Wiley & Sons Ltd, , 2015 |
| Descrizione fisica | 1 online resource (534 p.) |
| Disciplina | 664/.024 |
| Soggetto topico |
Fermented foods
Meat - Preservation Fermentation |
| ISBN |
1-118-52267-2
1-118-52265-6 1-118-52268-0 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; 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
3.3 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 5.5 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 8.1 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 10.7 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 Chapter 13 The Microbiology of Fermentation and Ripening |
| Record Nr. | UNINA-9910809686603321 |
| West Sussex, England : , : John Wiley & Sons Ltd, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of fermented meat and poultry / / editor, Fidel Toldrá [and seven others]
| Handbook of fermented meat and poultry / / editor, Fidel Toldrá [and seven others] |
| Pubbl/distr/stampa | Ames, Iowa : , : Blackwell Publishing, , 2007 |
| Descrizione fisica | 1 online resource (575 p.) |
| Disciplina |
664.9028
664/.9028 |
| Soggetto topico |
Fermented foods
Meat - Preservation Fermentation |
| ISBN |
1-282-13689-5
9786612136894 0-470-37643-0 0-470-37634-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Handbook of Fermented Meat and Poultry; Contents; Contributors List; Preface; Part I. Meat Fermentation Worldwide: History and Principles; 1. A Historical Perspective of Meat Fermentation; 2. Production and Consumption of Fermented Meat Products; 3. Principles of Curing; 4. Principles of Meat Fermentation; 5. Principles of Drying and Smoking; Part II. Raw Materials; 6. Biochemistry of Meat and Fat; 7. Ingredients; 8. Additives; 9. Spices and Seasonings; 10. Casings; Part III . Microbiology and Starter Cultures for Meat Fermentation; 11. Microorganisms in Traditional Fermented Meats
12. The Microbiology of Fermentation and Ripening13. Starter Cultures: Bacteria; 14. Starter Cultures: Bioprotective Cultures; 15. Starter Cultures: Yeasts; 16. Starter Cultures: Molds; 17. Genetics of Microbial Starters; 18. Influence of Processing Parameters on Cultures Performance; Part IV. Sensory Attributes; 19. General Considerations; 20. Color; 21. Texture; 22. Flavor; Part V . Product Categories: General Considerations; 23. Composition and Nutrition; 24. Functional Meat Products; 25. International Standards: USA; 26. International Standards: Europe; 27. Packaging and Storage Part VI. Semidry-fermented Sausages28. U.S. Products; 29. European Products; Part VII. Dry-fermented Sausages; 30. Dry-fermented Sausages: An Overview; 31. U.S. Products; 32. Mediterranean Products; 33. North European Products; Part VIII. Other Fermented Meats and Poultry; 34. Fermented Poultry Sausages; 35. Fermented Sausages from Other Meats; Part IX. Ripened Meat Products; 36. U.S. Products; 37. Central and South American Products; 38. Mediterranean Products; 39. North European Products; 40. Asian Products; Part X. Biological and Chemical Safety of Fermented Meat Products 41. Spoilage Microorganisms: Risks and Control42. Pathogens: Risks and Control; 43. Biogenic Amines: Risks and Control; 44. Chemical Origin Toxic Compounds; 45. Disease Outbreaks; Part XI. Processing Sanitation and Quality Assurance; 46. Basic Sanitation; 47. Processing Plant Sanitation; 48. Quality Control; 49. HACCP; 50. Quality Assurance Plan; Index |
| Record Nr. | UNISA-996197316103316 |
| Ames, Iowa : , : Blackwell Publishing, , 2007 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Meat preservation [[electronic resource] ] : preventing losses and assuring safety / / by Robert G. Cassens
| Meat preservation [[electronic resource] ] : preventing losses and assuring safety / / by Robert G. Cassens |
| Autore | Cassens Robert G (Robert Gene), <1937-> |
| Pubbl/distr/stampa | Trumbull, CT, : Food & Nutrition Press, c1994 |
| Descrizione fisica | 1 online resource (148 p.) |
| Disciplina |
664
664.0928 |
| Collana | Publications in food science and nutrition |
| Soggetto topico |
Meat industry and trade
Meat - Preservation Food - Preservation |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-281-45023-5
9786611450236 0-470-38502-2 0-470-38480-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
MEAT PRESERVATION; PREFACE; CONTENTS; 1 . INTRODUCTION; Early Origin of Meat Preservation; Establishment of the Meat Industry in America; Advent of Refrigeration; Changes in the Industry; Influence of the Military; Role of Transportation; Influence of the Consumer; Meat Sources; 2 . UNDERSTANDING MUSCLE AND MEAT; Composition; Structure; Ultrastructure and Function; Muscle Fiber Types; Growth; Postmortem Changes; Color; Utilization of Meat Science Information; 3 . THE MEAT INDUSTRY; Animal Production Practices; Slaughter; Further Processing of Meat; Regulatory Considerations; Distribution
4 . PRESERVATION AGAINST WHATAppearauce and Palatability Changes; Proteolysis; Oxidation; Functionality; Spoilage; Growth of Microorganisms; Molds; Yeasts; Bacteria; Meatborne Diseases; Viruses; Parasites; 5 . PHYSICAL METHODS OF PRESERVATION; Heating; canning; Cooling; Freezing; Control of Moisture; Microwave Application; Irradiation; Ultrasound. High Pressure and High-Voltage Pulses; Packaging; 6 . CHEMICAL METHODS OF PRESERVATION; Curing; Salt; Nitrite; Sugar; Reductants; Spices and Seasonings; Phosphates; Regulatory Control; Smoke; Antioxidants; Sulfite; Sorbates; Lactate; Acidulants Carcass Rinses7 . MICROBIOLOGICAL METHODS OF PRESERVATION; Competition; Fermentation; Antimicrobials that Occur Naturally; Bacteriocins; Genetic Engineering; 8 . MANAGING PRESERVATION; Quality Control; Cleaning and Sanitation; Total Quality Management; Hazard Analysis Critical Control Points; Modeling; 9 . SUMMARY AND CONCLUSIONS; REFERENCES; INDEX |
| Record Nr. | UNINA-9910144384803321 |
|
Cassens Robert G (Robert Gene), <1937->
|
||
| Trumbull, CT, : Food & Nutrition Press, c1994 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Meat preservation [[electronic resource] ] : preventing losses and assuring safety / / by Robert G. Cassens
| Meat preservation [[electronic resource] ] : preventing losses and assuring safety / / by Robert G. Cassens |
| Autore | Cassens Robert G (Robert Gene), <1937-> |
| Pubbl/distr/stampa | Trumbull, CT, : Food & Nutrition Press, c1994 |
| Descrizione fisica | 1 online resource (148 p.) |
| Disciplina |
664
664.0928 |
| Collana | Publications in food science and nutrition |
| Soggetto topico |
Meat industry and trade
Meat - Preservation Food - Preservation |
| ISBN |
1-281-45023-5
9786611450236 0-470-38502-2 0-470-38480-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
MEAT PRESERVATION; PREFACE; CONTENTS; 1 . INTRODUCTION; Early Origin of Meat Preservation; Establishment of the Meat Industry in America; Advent of Refrigeration; Changes in the Industry; Influence of the Military; Role of Transportation; Influence of the Consumer; Meat Sources; 2 . UNDERSTANDING MUSCLE AND MEAT; Composition; Structure; Ultrastructure and Function; Muscle Fiber Types; Growth; Postmortem Changes; Color; Utilization of Meat Science Information; 3 . THE MEAT INDUSTRY; Animal Production Practices; Slaughter; Further Processing of Meat; Regulatory Considerations; Distribution
4 . PRESERVATION AGAINST WHATAppearauce and Palatability Changes; Proteolysis; Oxidation; Functionality; Spoilage; Growth of Microorganisms; Molds; Yeasts; Bacteria; Meatborne Diseases; Viruses; Parasites; 5 . PHYSICAL METHODS OF PRESERVATION; Heating; canning; Cooling; Freezing; Control of Moisture; Microwave Application; Irradiation; Ultrasound. High Pressure and High-Voltage Pulses; Packaging; 6 . CHEMICAL METHODS OF PRESERVATION; Curing; Salt; Nitrite; Sugar; Reductants; Spices and Seasonings; Phosphates; Regulatory Control; Smoke; Antioxidants; Sulfite; Sorbates; Lactate; Acidulants Carcass Rinses7 . MICROBIOLOGICAL METHODS OF PRESERVATION; Competition; Fermentation; Antimicrobials that Occur Naturally; Bacteriocins; Genetic Engineering; 8 . MANAGING PRESERVATION; Quality Control; Cleaning and Sanitation; Total Quality Management; Hazard Analysis Critical Control Points; Modeling; 9 . SUMMARY AND CONCLUSIONS; REFERENCES; INDEX |
| Record Nr. | UNISA-996197293803316 |
|
Cassens Robert G (Robert Gene), <1937->
|
||
| Trumbull, CT, : Food & Nutrition Press, c1994 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Meat preservation [[electronic resource] ] : preventing losses and assuring safety / / by Robert G. Cassens
| Meat preservation [[electronic resource] ] : preventing losses and assuring safety / / by Robert G. Cassens |
| Autore | Cassens Robert G (Robert Gene), <1937-> |
| Pubbl/distr/stampa | Trumbull, CT, : Food & Nutrition Press, c1994 |
| Descrizione fisica | 1 online resource (148 p.) |
| Disciplina |
664
664.0928 |
| Collana | Publications in food science and nutrition |
| Soggetto topico |
Meat industry and trade
Meat - Preservation Food - Preservation |
| ISBN |
1-281-45023-5
9786611450236 0-470-38502-2 0-470-38480-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
MEAT PRESERVATION; PREFACE; CONTENTS; 1 . INTRODUCTION; Early Origin of Meat Preservation; Establishment of the Meat Industry in America; Advent of Refrigeration; Changes in the Industry; Influence of the Military; Role of Transportation; Influence of the Consumer; Meat Sources; 2 . UNDERSTANDING MUSCLE AND MEAT; Composition; Structure; Ultrastructure and Function; Muscle Fiber Types; Growth; Postmortem Changes; Color; Utilization of Meat Science Information; 3 . THE MEAT INDUSTRY; Animal Production Practices; Slaughter; Further Processing of Meat; Regulatory Considerations; Distribution
4 . PRESERVATION AGAINST WHATAppearauce and Palatability Changes; Proteolysis; Oxidation; Functionality; Spoilage; Growth of Microorganisms; Molds; Yeasts; Bacteria; Meatborne Diseases; Viruses; Parasites; 5 . PHYSICAL METHODS OF PRESERVATION; Heating; canning; Cooling; Freezing; Control of Moisture; Microwave Application; Irradiation; Ultrasound. High Pressure and High-Voltage Pulses; Packaging; 6 . CHEMICAL METHODS OF PRESERVATION; Curing; Salt; Nitrite; Sugar; Reductants; Spices and Seasonings; Phosphates; Regulatory Control; Smoke; Antioxidants; Sulfite; Sorbates; Lactate; Acidulants Carcass Rinses7 . MICROBIOLOGICAL METHODS OF PRESERVATION; Competition; Fermentation; Antimicrobials that Occur Naturally; Bacteriocins; Genetic Engineering; 8 . MANAGING PRESERVATION; Quality Control; Cleaning and Sanitation; Total Quality Management; Hazard Analysis Critical Control Points; Modeling; 9 . SUMMARY AND CONCLUSIONS; REFERENCES; INDEX |
| Record Nr. | UNINA-9910830731803321 |
|
Cassens Robert G (Robert Gene), <1937->
|
||
| Trumbull, CT, : Food & Nutrition Press, c1994 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Meat preservation : preventing losses and assuring safety / / by Robert G. Cassens
| Meat preservation : preventing losses and assuring safety / / by Robert G. Cassens |
| Autore | Cassens Robert G (Robert Gene), <1937-> |
| Pubbl/distr/stampa | Trumbull, CT, : Food & Nutrition Press, c1994 |
| Descrizione fisica | 1 online resource (148 p.) |
| Disciplina |
664
664.0928 |
| Collana | Publications in food science and nutrition |
| Soggetto topico |
Meat industry and trade
Meat - Preservation Food - Preservation |
| ISBN |
1-281-45023-5
9786611450236 0-470-38502-2 0-470-38480-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
MEAT PRESERVATION; PREFACE; CONTENTS; 1 . INTRODUCTION; Early Origin of Meat Preservation; Establishment of the Meat Industry in America; Advent of Refrigeration; Changes in the Industry; Influence of the Military; Role of Transportation; Influence of the Consumer; Meat Sources; 2 . UNDERSTANDING MUSCLE AND MEAT; Composition; Structure; Ultrastructure and Function; Muscle Fiber Types; Growth; Postmortem Changes; Color; Utilization of Meat Science Information; 3 . THE MEAT INDUSTRY; Animal Production Practices; Slaughter; Further Processing of Meat; Regulatory Considerations; Distribution
4 . PRESERVATION AGAINST WHATAppearauce and Palatability Changes; Proteolysis; Oxidation; Functionality; Spoilage; Growth of Microorganisms; Molds; Yeasts; Bacteria; Meatborne Diseases; Viruses; Parasites; 5 . PHYSICAL METHODS OF PRESERVATION; Heating; canning; Cooling; Freezing; Control of Moisture; Microwave Application; Irradiation; Ultrasound. High Pressure and High-Voltage Pulses; Packaging; 6 . CHEMICAL METHODS OF PRESERVATION; Curing; Salt; Nitrite; Sugar; Reductants; Spices and Seasonings; Phosphates; Regulatory Control; Smoke; Antioxidants; Sulfite; Sorbates; Lactate; Acidulants Carcass Rinses7 . MICROBIOLOGICAL METHODS OF PRESERVATION; Competition; Fermentation; Antimicrobials that Occur Naturally; Bacteriocins; Genetic Engineering; 8 . MANAGING PRESERVATION; Quality Control; Cleaning and Sanitation; Total Quality Management; Hazard Analysis Critical Control Points; Modeling; 9 . SUMMARY AND CONCLUSIONS; REFERENCES; INDEX |
| Record Nr. | UNINA-9910877329803321 |
|
Cassens Robert G (Robert Gene), <1937->
|
||
| Trumbull, CT, : Food & Nutrition Press, c1994 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
