Handbook Of Fermented Meat And Poultry

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Handbook of Fermented Meat and Poultry

Fidel Toldrá,Iciar Astiasaran,Joseph Sebranek,Regine Talon
Handbook of Fermented Meat and Poultry Book PDF

Author : Fidel Toldrá,Iciar Astiasaran,Joseph Sebranek,Regine Talon
Publisher : John Wiley & Sons
Page : 532 pages
File Size : 53,9 Mb
Release : 2014-12-31
Category : Technology & Engineering
ISBN : 9781118522691

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Handbook of Fermented Meat and Poultry by Fidel Toldrá,Iciar Astiasaran,Joseph Sebranek,Regine Talon Pdf

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.

Handbook of Fermented Meat and Poultry

Fidel Toldr?
Handbook of Fermented Meat and Poultry Book PDF

Author : Fidel Toldr?
Publisher : Wiley-Blackwell
Page : 0 pages
File Size : 41,7 Mb
Release : 2007-10-02
Category : Technology & Engineering
ISBN : 0813814774

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Handbook of Fermented Meat and Poultry by Fidel Toldr? Pdf

An 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.

Handbook of Meat Processing

Fidel Toldrá
Handbook of Meat Processing Book PDF

Author : Fidel Toldrá
Publisher : John Wiley & Sons
Page : 583 pages
File Size : 44,5 Mb
Release : 2010-01-21
Category : Technology & Engineering
ISBN : 9780813820965

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Handbook of Meat Processing by Fidel Toldrá Pdf

This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation. Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, paté, restructured meats and functional meat products. Each chapter addresses raw materials, ingredients and additives, processing technology, main types of products, production data, particular characteristics and sensory aspects, and future trends. Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products, with coverage including sensory evaluation; chemical and biological hazards including GMOs; HACCP; and quality assurance. This book is an invaluable resource for all meat scientists, meat processors, R&D professionals and product developers. Key features: Unparalleled international expertise of editor and contributing authors Addresses the state of the art of manufacturing the most important meat products Special focus on approaches to control the safety and quality of processed meats Extensive coverage of production technologies, sanitation, packaging and sensory evaluation

Fermented Meat Products

Nevijo Zdolec
Fermented Meat Products Book PDF

Author : Nevijo Zdolec
Publisher : CRC Press
Page : 373 pages
File Size : 51,8 Mb
Release : 2017-11-22
Category : Science
ISBN : 9781315352831

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Fermented Meat Products by Nevijo Zdolec Pdf

This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented meat microbiology, veterinary public health, chemistry, technology, biotechnology, nutrition, toxicology, and quality assurance, and gives a broad insight into the product’s safety and health hazards. The book considers the safety of fermented meat products through a whole food chain approach. It focuses on requirements for strict hygienic and technological procedures to prevent potential risk during the production of ready-to-eat products. The book does not aim to serve as negative publicity for meat products. Just the opposite – it points out to the complexity of prevention and control of potential hazards/risks in the production which greatly contributes to a higher total value of fermented meat products. This reference book is a result of collaborative efforts of a number of distinguished authors with international reputation from renowned institutions and it is intended to both academic and professional audience.

Handbook of Meat and Meat Processing, Second Edition

Y. H. Hui
Handbook of Meat and Meat Processing Second Edition Book PDF

Author : Y. H. Hui
Publisher : CRC Press
Page : 1003 pages
File Size : 47,6 Mb
Release : 2012-01-11
Category : Technology & Engineering
ISBN : 9781439836835

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Handbook of Meat and Meat Processing, Second Edition by Y. H. Hui Pdf

Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life. Topics discussed include: An overview of the meat-processing industry The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination The primary processing of meat, including slaughter, carcass evaluation, and kosher laws Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating The manufacture of processed meat products such as sausage and ham The safety of meat products and meat workers, including sanitation issues and hazard analysis Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.

Handbook of Meat and Meat Processing

Y. H. Hui
Handbook of Meat and Meat Processing Book PDF

Author : Y. H. Hui
Publisher : CRC Press
Page : 1000 pages
File Size : 46,6 Mb
Release : 2012-01-11
Category : Technology & Engineering
ISBN : 9781439836842

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Handbook of Meat and Meat Processing by Y. H. Hui Pdf

Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservati

Microbiology Handbook

Rhea Fernandes
Microbiology Handbook Book PDF

Author : Rhea Fernandes
Publisher : Royal Society of Chemistry
Page : 328 pages
File Size : 47,9 Mb
Release : 2009
Category : Dairy microbiology
ISBN : WISC:89106770316

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Microbiology Handbook by Rhea Fernandes Pdf

and food scientists responsible for food safety." --Book Jacket.

Fermented Meats

Geoffrey Campbell-Platt
Fermented Meats Book PDF

Author : Geoffrey Campbell-Platt
Publisher : Springer Science & Business Media
Page : 251 pages
File Size : 42,8 Mb
Release : 2013-04-17
Category : Technology & Engineering
ISBN : 9781461521631

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Fermented Meats by Geoffrey Campbell-Platt Pdf

Preservation by fermentation is one of the oldest food technologies, and yet it continues to play an important role in meat preservation in many parts of the world. These processes can be relatively simple, with minimal microbial involvement, or more complex, involving defined ingredients and starter cultures with controlled environmental conditions. Most meat fermentations rely on the use of salt as an ingredient, sometimes with the addition of nitrate, nitrite and spices. In some cases the meat may be smoked and, as with some cheese fermentations, fermented meats may be ripened by moulds and yeasts. The preservation of meats by fermentation depends on the interaction of a number of environmental and microbio logical factors including the pH, water activity, redox potential and the presence of preservatives and a competitive microftora. The subject of fermented meats is an important but relatively specialised area of microbiology and food technology. Few books have specifically addressed this subject and the topic has usually been dealt with in reviews and research papers with a significant proportion of these being published in languages other than English. As far as we are aware, this volume is the first to bring together a selection of key topics relating to the production of fermented meats and their chemical and microbiological properties. The book begins with a general chapter on the properties of meat.

Handbook of Processed Meats and Poultry Analysis

Leo M.L. Nollet,Fidel Toldra
Handbook of Processed Meats and Poultry Analysis Book PDF

Author : Leo M.L. Nollet,Fidel Toldra
Publisher : CRC Press
Page : 782 pages
File Size : 41,5 Mb
Release : 2008-11-12
Category : Technology & Engineering
ISBN : 9781420045338

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Handbook of Processed Meats and Poultry Analysis by Leo M.L. Nollet,Fidel Toldra Pdf

Muscle foods include a wide range of processed meats and poultry, and therefore represent an important percentage of total worldwide food consumption. The sheer volume of products and the variety of processes available makes analyzing them problematic. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American

Handbook of Food Spoilage Yeasts, Second Edition

Tibor Deak
Handbook of Food Spoilage Yeasts Second Edition Book PDF

Author : Tibor Deak
Publisher : CRC Press
Page : 352 pages
File Size : 52,6 Mb
Release : 2007-11-16
Category : Technology & Engineering
ISBN : 142004494X

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Handbook of Food Spoilage Yeasts, Second Edition by Tibor Deak Pdf

Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts, Second Edition extends and restructures its scope and content to include important advances in the knowledge of microbial ecology, molecular biology, metabolic activity, and strategy for the prohibition and elimination of food borne yeasts. The author incorporates new insights in taxonomy and phylogeny, detection and identification, and the physiological and genetic background of yeast stress responses, and introduces novel and improved processing, packaging, and storage technologies. Including 30 new tables, 40 new figures, 20 percent more species, and more than 2000 references, this second edition provides an unparalleled overview of spoilage yeasts, delivering comprehensive coverage of the biodiversity and ecology of yeasts in a wide variety food types and commodities. Beginning with photographic examples of morphological and phenotypic characteristics, the book considers changes in taxonomy and outlines ecological factors with new sections on biofilms and interactions. It examines the yeast lifecycle, emphasizing kinetics and predictive modeling as well as stress responses; describes the regulation of metabolic activities; and looks at traditional and alternative methods for the inhibition and inactivation of yeasts. The book introduces molecular techniques for identification, enumeration, and detection and points to future developments in these areas. An entirely new chapter explores novel industrial applications of yeasts in food fermentation and biotechnology. Providing a practical guide to understanding the ecological factors governing the activities of food borne yeasts, Handbook of Food Spoilage Yeasts, Second Edition lays the foundation for improved processing technologies and more effective preservation and fermentation of food and beverage products.

Handbook of Poultry Science and Technology, Secondary Processing

Isabel Guerrero-Legarreta,Alma Delia Alarcón-Rojo,Christine Alvarado,Amarinder S. Bawa,Francisco Guerrero-Avendaño,Janne Lundén,Lisa McKee,José Angel Pérez-Alvarez,Yoshinori Mine,Casey M. Owens,Joe M. Regenstein,Marcelo R. Rosmini,Jorge Soriano-Santos,J. Eddie Wu
Handbook of Poultry Science and Technology Secondary Processing Book PDF

Author : Isabel Guerrero-Legarreta,Alma Delia Alarcón-Rojo,Christine Alvarado,Amarinder S. Bawa,Francisco Guerrero-Avendaño,Janne Lundén,Lisa McKee,José Angel Pérez-Alvarez,Yoshinori Mine,Casey M. Owens,Joe M. Regenstein,Marcelo R. Rosmini,Jorge Soriano-Santos,J. Eddie Wu
Publisher : John Wiley and Sons
Page : 632 pages
File Size : 41,9 Mb
Release : 2010-03-30
Category : Technology & Engineering
ISBN : 9780470504468

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Handbook of Poultry Science and Technology, Secondary Processing by Isabel Guerrero-Legarreta,Alma Delia Alarcón-Rojo,Christine Alvarado,Amarinder S. Bawa,Francisco Guerrero-Avendaño,Janne Lundén,Lisa McKee,José Angel Pérez-Alvarez,Yoshinori Mine,Casey M. Owens,Joe M. Regenstein,Marcelo R. Rosmini,Jorge Soriano-Santos,J. Eddie Wu Pdf

A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products—an overview Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms

Handbook of Fermented Functional Foods

Edward R.(Ted) Farnworth
Handbook of Fermented Functional Foods Book PDF

Author : Edward R.(Ted) Farnworth
Publisher : CRC Press
Page : 408 pages
File Size : 43,5 Mb
Release : 2003-03-26
Category : Technology & Engineering
ISBN : 9780203009727

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Handbook of Fermented Functional Foods by Edward R.(Ted) Farnworth Pdf

Fermented foods have been an important part of the human diet in many cultures for many centuries. Modern research, especially on the immune system, is revealing how these foods and their active ingredients impact human health. Handbook of Fermented Functional Foods presents the latest data on fermented food products, their production processes, an

Microorganisms and Fermentation of Traditional Foods

Ramesh C. Ray,Montet Didier
Microorganisms and Fermentation of Traditional Foods Book PDF

Author : Ramesh C. Ray,Montet Didier
Publisher : CRC Press
Page : 392 pages
File Size : 49,5 Mb
Release : 2014-08-21
Category : Technology & Engineering
ISBN : 9781482223088

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Microorganisms and Fermentation of Traditional Foods by Ramesh C. Ray,Montet Didier Pdf

The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid state fermentation in food processing industries.

Handbook of Animal-Based Fermented Food and Beverage Technology

Y. H. Hui,E. Özgül Evranuz
Handbook of Animal Based Fermented Food and Beverage Technology Book PDF

Author : Y. H. Hui,E. Özgül Evranuz
Publisher : CRC Press
Page : 814 pages
File Size : 49,7 Mb
Release : 2016-04-19
Category : Technology & Engineering
ISBN : 9781439850237

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Handbook of Animal-Based Fermented Food and Beverage Technology by Y. H. Hui,E. Özgül Evranuz Pdf

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int

Meat Products Handbook

G Feiner
Meat Products Handbook Book PDF

Author : G Feiner
Publisher : Elsevier
Page : 672 pages
File Size : 42,5 Mb
Release : 2006-09-29
Category : Technology & Engineering
ISBN : 9781845691721

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Meat Products Handbook by G Feiner Pdf

There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty years’ experience in the industry, Meat products handbook is designed to meet that need. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality. The first part of the book reviews meat composition and its effect on quality together with the role of additives. There are chapters on fat, protein and other components in meat, changes in meat pre- and post-slaughter, and additives such as phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers. Part two reviews raw materials, additives, manufacturing processes and representative recipes from around the world for a range of particular meat products. It includes chapters on cooked ham and bacon, cooked, fresh and raw fermented sausages, raw fermented and non-fermented salami, cured air-dried products, burgers and patties, brawn and meat jelly, canned and marinated meat. The final part of the book discusses quality and safety issues, particularly meat microbiology. Meat products handbook is a standard reference for R&D, quality and production managers in meat processing. A one volume reference on processed meat products Combines detailed practical knowledge of processing and ingredients with scientific understanding A standard reference for research & development, quality and production managers in the meat industry