Handbook of Fermented Meat and Poultry Food Technology Fidel Toldra

Table of Contents
Part I. Meat Fermentation Worldwide: History and Principles
1. A Historical Perspective of Meat Fermentation
2. Production and Consumption of Fermented Meat Products
3. Principles of Curing
4. Principles of Meat Fermentation
5. Principles of Drying and Smoking
Part II. Raw Materials
6. Biochemistry of Meat and Fat
7. Ingredients
8. Additives
9. Spices and Seasonings
10. Casings
Part III. Microbiology and Starter Cultures for Meat Fermentation
11. Microorganisms in Traditional Fermented Meats
12. The Microbiology of Fermentation and Ripening
13. Starter Cultures: Bacteria
14. Starter Cultures: Bioprotective Cultures
15. Starter Cultures: Yeasts
16. Starter Cultures: Molds
17. Genetics of Microbial Starters
18. Influence of Processing Parameters on Cultures Performance
Part IV. Sensory Attributes
19. General Considerations
20. Color
21. Texture
22. Flavor
Part V. Product Categories: General Considerations
23. Composition and Nutrition
24. Functional Meat Products
Diana Ansorena and Iciar Astiasarán
25. International Standards: USA
26. International Standards: Europe
27. Packaging and Storage
Part VI. Semidry-fermented Sausages
28. U.S. Products
29. European Products
Part VII. Dry-fermented Sausages
30. Dry-fermented Sausages: An Overview
31. U.S. Products
32. Mediterranean Products
33. North European Products
Part VIII. Other Fermented Meats and Poultry
34. Fermented Poultry Sausages
35. Fermented Sausages from Other Meats
Part IX. Ripened Meat Products
36. U.S. Products
37. Central and South American Products
38. Mediterranean Products
39. North European Products
40. Asian Products
Part X. Biological and Chemical Safety of Fermented Meat Products
41. Spoilage Microorganisms: Risks and Control
42. Pathogens: Risks and Control
43. Biogenic Amines: Risks and Control
44. Chemical Origin Toxic Compounds
45. Disease Outbreaks
Part XI. Processing Sanitation and Quality Assurance
46. Basic Sanitation
47. Processing Plant Sanitation
48. Quality Control
49. HACCP
50. Quality Assurance Plan
Index