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Full text of ' Handbook of Fermented Meat and Poultry Fidel Toldra EDITOR ASSOCIATE EDITORS Y. Hui Iciar Astiasaran Wai-Kit Nip Joseph G. Sebranek Expedito-Tadeu F. Silveira Louise H. Stahnke Regine Talon Blackwell Publishing Handbook of Fermented Meat and Poultry An internationally respected editorial team and array of chapter contributors have 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. The historical background on the fermentation of meat and poultry products is followed by a series of discussions on their science and technology: curing, fermentation, drying and smoking, basic ingredients (raw product, additives, spices, and casings), and starter cultures.
Coverage of product categories details the science and technology of making various fermented meat and poultry products from different parts of the world, including: semidry-fermented sausages (summer sausage), dry-fermented sausages (salami), sausages from other meats, and ripened meat products (ham). Product quality and safety is probably the most important aspect of making fermented meat and poultry because it addresses the question of consumer acceptance and public health safety. While a processor may produce a wonderful sausage, the product must ultimately satisfy the consumer in terms of color, texture, taste, flavor, packaging, and so on. In the current political and social climate, food safety has a high priority. Coverage includes issues such as spoilage microorganisms, pathogens, amines, toxins, HACCP, and disease outbreaks. About the Editor Fidel Toldra, Ph.D., is a Research Professor and Head of the Meat Science Laboratory, Instituto de Agroqufmica y Tecnologia de Alimentos (CSIC), Spain. Toldra has co-edited and/or authored more than 14 books in food chemistry and food biochemistry, food flavors, and meat and poultry processing.
Associate Editors Y. Hui, Ph.D., Science Technology System, West Sacramento, California Iciar Astiasaran, Ph.D., University of Navarra, Pamplona, Spain Wai-Kit Nip, Ph.D., University of Hawaii at Manoa, Honolulu, Hawaii Joseph G. Sebranek, Ph.D., Iowa State University, Ames, Iowa Expedito-Tadeu F. Silveira, Ph.D., Instituto de Tecnologia de Alimentos, Campinas - SP, Brazil Louise H. Stahnke, Ph.D., Chr. Hansen A/S, Horsholm, Denmark Regine Talon, Ph.D., Institut National de la Recherche Agronomique, Saint-Genes Champanelle, France Blackwell Publishing www.alkottob.com Handbook of Fermented Meat and Poultry www.alkottob.com Handbook of Fermented Meat and Poultry Editor Fidel Toldra Associate Editors Y.
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Hui IciarAstiasaran Wai-Kit Nip Joseph G. Sebranek Expedito-Tadeu F. Silveira Louise H. Stahnke Regine Talon Blackwell Publishing www.alkottob.com Fidel Toldra, Ph.D., is a Research Professor and Head of the Laboratory of Meat Science, Institute de Agroquimica y Tecnologia de Alimentos (CSIC), Valencia, Spain.
Dl Maciasl 1.4 Build 269 Full Official Version For Mac Torrent
Toldra has co-edited and/or authored more than 14 books in food chemistry and food biochemistry, food technology, and meat and poultry processing.
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