Fermented Meats - Hardcover

Campbell-Platt, Geoffrey

Hardcover

ISBN 10: 075140201X ISBN 13: 9780751402018

Verlag: Springer, 1995

Inhaltsangabe

1 The structure, composition and preservation of meat.- 2 Fermented meats - a world perspective.- 3 Historical aspects of meat fermentation.- 4 Bacterial fermentation of meats.- 5 Fungal ripened meats and meat products.- 6 Starter cultures for meat fermentation.- 7 Stable and safe fermented sausages world-wide.- 8 Flavour chemistry of fermented sausages.- 9 Fungal toxins in raw and fermented meats.- 10 Fermented meat production and consumption in the European Union.

Über diesen Titel

Reseña del editor

Scientific studies of mostly traditional methods for preserving meat by fermentation involving the addition of salt, nitrate or nitrite, and various spices. The recent renewed interest in such methods is part of the quest for exotic flavors rather than the need to preserve the meat. Discusses the types, the history, bacterial and fungal ripening, starter cultures, sausages from around the world, flavor chemistry, toxins, and production and consumption in Europe. Annotation copyright Book News, Inc. Portland, Or.

Details zur Ausgabe

• Verlag: Springer
• Erscheinungsdatum: 1995
• Sprache: Englisch
• ISBN 10: 075140201X
• ISBN 13: 9780751402018
• Einband: Tapa dura
• Anzahl der Seiten: 260
• Kontakt zum Hersteller: Springer Nature Customer Service Center GmbH; ProductSafety@springernature.com; ; Europaplatz 3,69115 Heidelberg, Germany; Heidelberg; 69115; Deutschland