Handbook of Fermented Meat and Poultry

Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used 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 fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections:

* Meat fermentation worldwide: overview, production 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

There are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages.

Handbook of Fermented Meat and Poultry, Second Edition provides 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.

Autorentext
Editor-in-Chief:

Dr Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Valencia, Spain

Consulting Editor:

Dr Y. H. Hui, Science Technology System, West Sacramento, CA, USA

Associate Editors:

Dr Iciar Astiasarán, Department of Food Science, Nutrition and Physiology, University of Navarra, Pamplona, Spain

Dr Joseph G. Sebranek, Food Science and Human Nutrition, Iowa State University, Ames, IA, USA

Dr Régine Talon, INRA, UR454 Microbiologie, Saint-Genès Champanelle, France

Inhalt
List of Contributors xvii Preface xxi Part I Meat Fermentation Worldwide: Overview, Production, and Principles 1 1 Dry-Fermented Sausages and Ripened Meats: An Overview 3
Fidel Toldra and Y.H. Hui 1.1 Introduction 3 1.2 Fermented sausages and ripened meats around the world 3 1.3 The importance of fermented sausages 5 Acknowledgement 6 References 6 2 Production and Consumption of Fermented Meat Products 7
Herbert W. Ockerman and Lopa Basu 2.1 Introduction 7 2.2 Current products 7 2.3 The Future 10 References 10 3 Principles of Meat Fermentation 13
Eero Puolanne and Esko Petaja-Kanninen 3.1 Introduction 13 3.2 Fermentation 14 3.3 Factors influencing fermentation 15 3.4 Proteolysis 15 3.5 Lipolysis 15 3.6 Antagonistic effects 16 References 16 4 Principles of Curing 19
Ronald B. Pegg and Karl O. Honikel 4.1 Definition of curing 19 4.2 History of curing 19 4.3 Legislation 20 4.4 Chemistry of nitrite and nitrate 20 4.5 Nitrite and nitrate in meat products 22 4.6 Nitrosomyoglobin (NOMb) 27 4.7 N-nitrosamine formation 28 4.8 Conclusion 29 References 29 5 Principles of Drying 31
Raul Grau, Ana Andres, and Jose M. Barat 5.1 Introduction 31 5.2 Basic principles of drying 31 5.3 Hurdle technology applied to dried meat and poultry products 32 5.4 Fundamentals of the drying of meat and poultry products 34 5.5 Drying kinetics modeling 35 5.6 Air conditioning and circulation in meat drying 35 References 36 6 Principles of Smoking 39
Zdzisaw E. Sikorski and Izabela Sinkiewicz 6.1 Introduction 39 6.2 Wood-smoke composition 39 6.3 The preserving effect 40 6.4 The flavoring effect 41 6.5 Benefits and risks 42 6.6 Food engineering approach 43 6.7 Smoking procedures 45 References 45 Part II Raw Materials 47 7 The Biochemistry of Meat and Fat 49
Fidel Toldra and Milagro Reig 7.1 Introduction: muscle structure 49 7.2 Meat composition 49 7.3 Muscle proteases and lipases 51 7.4 Adipose tissue lipases 52 7.5 Post mortem muscle metabolism and quality 53 References 53 8 Ingredients 55
Jorge Ruiz and Trinidad Perez-Palacios 8.1 Introduction 55 8.2 Lean 55 8.3 Fat 56 8.4 Factors affecting the suitability of lean and fat for processing 56 8.5 Other ingredients 62 References 65 9 Additives 69
Pedro Roncales 9.1 Introduction 69 9.2 Acids and related additives 69 9.3 Antioxidants 70 9.4 Colorants 70 9.5 Emulsifiers 71 9.6 Flavor enhancers 72 9.7 Flavoring agents 73 9.8 Preservatives 74 9.9 Multipurpose additives: phosphates 75 References 76 10 Spices and Seasonings 79
Suey Ping Chi and Yun Chu Wu 10.1 Introduction 79 10.2 Ethnic preferences 79 10.3 Commonly used spices in processed meats 80 10.4 Botanical properties 80 10.5 Product forms and appearances 80 10.6 Chemical properties 80 10.7 Quality standards 81 10.8 Sensory properties 82 10.9 Applications in fermented meat processing 87 10.10 Conclusion 87

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