Handbook of Fermented Meat and Poultry
Handbook of Fermented Meat and Poultry
Author: Edited by Fidel ToldrįAn internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles; product categories; and product quality and safety.
Availability: In Print
Publication date: December 2007
Binding: Hardback
Dimensions: Unknown
Weight: Unknown
Extent: 576 pp
ISBN: 978-0-8138-1477-3
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Part 1. Meat Fermentation Worldwide: History and Principles.
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Chapter 1. A Historical Perspective of Meat Fermentation.
Chapter 2. Production and Consumption of Fermented Meat Products.
Chapter 3. Principles of Curing.
Chapter 4. Principles of Meat Fermentation.
Chapter 5. Principles of Drying and Smoking.
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Chapter 6. Biochemistry of Muscle and Fat.
Chapter 7. Ingredients.
Chapter 8. Additives.
Chapter 9. Spices and Seasonings.
Chapter 10. Casings.
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Chapter 11. Microorganisms in Traditional Fermented Meats.
Chapter 12. The Microbiology of Fermentation and Ripening.
Chapter 13. Starter Cultures: Bacteria.
Chapter 14. Starter Cultures: Bioprotective Cultures.
Chapter 15. Starter Cultures: Yeasts.
Chapter 16. Starter Cultures: Molds.
Chapter 17. Genetics of Microbial Starters.
Chapter 18. Influence of Processing Parameters on Cultures Performance.
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Chapter 19. General Considerations.
Chapter 20. Color.
Chapter 21. Texture.
Chapter 22. Flavor.
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Chapter 23. Composition and Nutrition.
Chapter 24. Functional Meat Products.
Chapter 25. International Standards: USA.
Chapter 26. International Standards: Europe.
Chapter 27. Packaging and Storage.
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Chapter 28. US Products.
Chapter 29. European Products.
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Chapter 30. Dry-fermented Sausages: An Overview.
Chapter 31. US Products.
Chapter 32. Mediterranean Products.
Chapter 33. North European Products.
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Chapter 34. Fermented Poultry Sausages.
Chapter 35. Fermented Sausages From Other Meats.
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Chapter 36. US Products.
Chapter 37. Central and South American Products.
Chapter 38. Mediterranean Products.
Chapter 39. North European Products.
Chapter 40. Asian Products.
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Chapter 41. Spoilage Microorganisms: Risks and Control.
Chapter 42. Pathogens: Risks and Control.
Chapter 43. Biogenic Amines: Risks and Control.
Chapter 44. Chemical Origin Toxic Compounds.
Chapter 45. Disease Outbreaks.
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Chapter 46. Basic Sanitation.
Chapter 47. Processing Plant Sanitation.
Chapter 48. Quality Control.
Chapter 49. HACCP.
Chapter 50. Quality Assurance Plan
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