Verwandte Artikel zu Handbook of Fermented Meat and Poultry

Handbook of Fermented Meat and Poultry - Hardcover

Toldrá, Fidel

 
9780813814773: Handbook of Fermented Meat and Poultry
Hardcover
ISBN 10: 0813814774 ISBN 13: 9780813814773
Verlag: John Wiley & Sons, 2007

Inhaltsangabe

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.
 

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.

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Über die Autorin bzw. den Autor

Editor
 
Fidel Toldrá, Ph.D., is a Research Professor and Head of the Meat Science Laboratory, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spain. Dr. Toldrá has edited and/or authored more than nine books in food chemistry and food biochemistry, food flavors, and meat and poultry processing.
 
Associate Editors
 
Y. H. Hui, Ph.D., Science Technology System, West Sacramento, CA
 
Iciar Astiasarán, Ph.D., University of Navarra, Pamplona, Spain
 
Wai-Kit Nip, Ph.D., University of Hawaii at Manoa, Honolulu, HI
 
Joseph G. Sebranek, Ph.D., Iowa State University, Ames, IA
 
Expedito-Tadeu F. Silveira, Ph.D., Instituto de Tecnología de Alimentos, Campinas - SP, Brazil
 
Louise H. Stahnke, Ph.D., Chr. Hansen A/S, Hørsholm, Denmark
 
Régine Talon, Ph.D., Institut National de la Recherche Agronomique, Saint-Genès Champanelle, France.

Von der hinteren Coverseite

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.
 

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.

„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.

Verlag
John Wiley & Sons
Erscheinungsdatum
2007
Sprache
Englisch
ISBN 10 
0813814774
ISBN 13 
9780813814773
Einband
Gebundene Ausgabe
Auflage
1
Anzahl der Seiten
576
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
Nicht verfügbar