Handbook of Fermented Meat and Poultry (eBook)

Fidel Toldrá (Herausgeber)

eBook Download: EPUB

2014 | 2. Auflage
John Wiley & Sons (Verlag)
978-1-118-52267-7 (ISBN)

Infos

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.

Dr Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain
Dr Y. H. Hui, Science Technology System, West Sacramento, California, USA

Dr Iciar Astiasarán, Department of Food Science, Technology and Toxicology, Faculty of Pharmacy, University of Navarra, Pamplona, Spain

Dr Joseph G. Sebranek, Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA

Dr Regine Talon, SRV-UR Microbiologie, INRA, Saint Genès Champanelle, France

Autor

Editor-in-Chief: Dr Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Valencia, Spain Consulting Editor: Dr Y. H. Hui, Science Technology System, West Sacramento, CA, USA Associate Editors: Dr Iciar Astiasarán, Department of Food Science, Nutrition and Physiology, University of Navarra, Pamplona, Spain Dr Joseph G. Sebranek, Food Science and Human Nutrition, Iowa State University, Ames, IA, USA Dr Régine Talon, INRA, UR454 Microbiologie, Saint-Genès Champanelle, France

Textauszug

List of Contributors

1. Dong Uk Ahn

   Department of Animal Science Department, Iowa State University, Ames, IA, USA

2. Valentina Alessandria

   Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Turin, Italy

3. J. Anba-Mondoloni

   INRA, UMR1319 Micalis, Jouy-en-Josas, France; AgroPArisTech, UMR Micalis, Jouy-en-Josas, France

4. Ana Andres

   Institute of Food Engineering for Development, Food Science and Technology Department, Universitat Politècnica de València, Valencia, Spain

5. Diana Ansorena

   Department of Food Science, Nutrition and Physiology, University of Navarra, Pamplona, Spain

6. Keizo Arihara

   School of Veterinary Medicine, Kitasato University, Towada-shi, Aomori, Japan

7. M. Concepción Aristoy

   Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Valencia, Spain

8. E. Arnaud

   UMR QUALISUD, CIRAD, France

9. Iciar Astiasarán

   Department of Food Science, Nutrition and Physiology, University of Navarra, Pamplona, Spain

10. Lars Axelsson

    Nofima, Ås, Norway

11. Teresa Aymerich

    Institute for Food and Agricultural Research and Technology (IRTA), Food Safety Program, Monells, Spain

12. José M. Barat

    Food Science and Technology Department, Universitat Politècnica de València, Valencia, Spain

13. Shai Barbut

    Food Science Department, University of Guelph, Guelph, ON, Canada

14. A.S. Barreto

    Faculdade de Medicina Veterinária CIISA, Universidade de Lisboa, Lisbon, Portugal

15. Lopa Basu

    Ohio State University, Columbus, OH, USA

16. Elettra Berni

    Department of Microbiology, SSICA, Parma, Italy

17. Nicholas L Berry

    Department of Animal Science, Iowa State University, Ames, IA, USA

18. Sara Bover-Cid

    IRTA Food Safety Programme, Institute for Food and Agricultural Research and Technology, Finca Camps i Armet, Monells, Spain

19. Elizabeth Boyle

    Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS, USA

20. Patricia Castellano

    Centro de Referencia para Lactobacilos (CERELA), CONICET, Tucumán, Argentina

21. Marie-Christine Champomier-Vergès

    INRA, UMR1319 Micalis, Jouy-en-Josas, France; AgroPArisTech, UMR Micalis, Jouy-en-Josas, France

22. Ming-Ju Chen

    Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan, Republic of China

23. Suey Ping Chi

    Department of Animal Products Processing, Livestock Research Institute, Council of Agriculture, Hsinhua, Taiwan, Republic of China

24. Souad Christieans

    ADIV, Clermont-Ferrand Cedex, France

25. Pier Sandro Cocconcelli

    Istituto di Microbiologia, Centro Ricerche Biotecnologiche, Università Cattolica del Sacro Cuore, Piacenza-Cremona, Italy

26. Luca Cocolin

    Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Turin, Italy

27. A. Collignan

    UMR QUALISUD, Institut des Régions Chaudes, Montpellier, France

28. Lorenzo de la Hoz

    Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, Madrid, Spain

29. Daniel Demeyer

    Laboratory of Animal Production and Animal Product Quality, Department of Animal Production, Ghent University, Melle, Belgium

30. L. De Vuyst

    Vrije Universiteit Brussel, Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Brussels, Belgium

31. Ana M. Diez

    Department of Biotechnology and Food Science, University of Burgos, Burgos, Spain

32. Paola Dolci

    Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Turin, Italy

33. E. Dordet-Frisoni

    INRA, UR454 Microbiologie, Saint-Genès Champanelle, France

34. Mario Estévez

    Department of Food Technology, University of Extremadura, Extremadura, Spain

35. Silvina Fadda

    Centro de Referencia para Lactobacilos (CERELA), CONICET, Tucumán, Argentina

36. Chris Fedler

    Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA

37. Manuela Fernández

    Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, Madrid, Spain

38. Mónica Flores

    Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Valencia, Spain

39. Cecilia Fontana

    Istituto di Microbiologia, Centro Ricerche Biotecnologiche, Università Cattolica del Sacro Cuore, Piacenza-Cremona, Italy

40. M.J. Fraqueza

    Faculdade de Medicina Veterinária CIISA, Universidade de Lisboa, Lisbon, Portugal

41. Reinhard Fries

    Panel Veterinary Public Health, Institute of Meat Hygiene and Technology, Faculty of Veterinary Medicine, Freie Universität Berlin, Berlin, Germany

42. M.L. García

    Departamento Nutrición, Bromatología y Tecnología de los Alimentos, Facultad Veterinaria, Universidad Complutense, Madrid

43. Margarita Garriga

    Institute for Food and Agricultural Research and Technology (IRTA), Food Safety Program, Monells, Spain

44. T. Goudman

    Vrije Universiteit Brussel, Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Brussels, Belgium

45. Raúl Grau

    Food Science and Technology Department, Universitat Politècnica de València, Valencia, Spain

46. Dana J Hanson

    Food, Bioprocessing & Nutrition Sciences, North Carolina State University, Raleigh, NC, USA

47. Torunn Thauland Håseth

    Animalia—the Norwegian Meat Research Centre, Oslo, Norway

48. Even Heir

    Nofima, Ås, Norway

49. Eva Hierro

    Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, Madrid, Spain

50. Askild Holck

    Nofima, Ås, Norway

51. Karl O. Honikel

    Max Rubner-Institute, Federal Research Centre for Nutrition and Food, Kulmbach, Germany

52. Y.H. Hui

    Science Technology System, West Sacramento, CA, USA

53. Melvin C. Hunt

    Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS, USA

54. Tom C. Johannessen

    Nofima, Ås, Norway

55. Sisse Jongberg

    Food Chemistry, Department of Food Science, University of Copenhagen, Frederiksberg, Denmark

56. M. Luz Latorre-Moratalla

    Departament de Nutrició i Bromatologia, Campus de l'Alimentació de Torribera, Universitat de Barcelona-INSA-Xarta, Santa Coloma de Gramenet, Spain

57. Isabelle Lebert

    INRA, UR454 Microbiologie, Saint-Genès Champanelle, France

58. F. Leroy

    Vrije Universiteit Brussel, Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Brussels, Belgium

59. Sabine Leroy

    INRA, UR454 Microbiologie, Saint-Genès Champanelle, France

60. Friedrich-Karl Lücke

    Hochschule Fulda (University of Applied Sciences), Fulda, Germany

61. Robert Maddock

    Department of Animal & Range Sciences, North Dakota State University, Fargo, ND, USA

62. Beatriz Melero

    Department of Biotechnology and Food Science, University of Burgos, Burgos, Spain

63. W. Benjy Mikel

    Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State, MS, USA

64. Byungrok Min

    Food Science and Technology Program, Department of Agriculture, Food, and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, MD, USA

65. Jens K.S. Møller

    Chr. Hansen A/S, Natural Colors Division, Hoersholm, Denmark

66. David Morcuende

    Department of Food Technology, University of Extremadura, Extremadura, Spain

67. Asgeir Nilsen

    Matforsk A/S, Ås, Norway

68. George-John E. Nychas

    Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science & Human Nutrition, Agricultural University of Athens, Athens, Greece

69. Herbert W. Ockerman

    Ohio State University, Columbus, OH, USA

70. Alicia Olivares

    Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Valencia, Spain

71. Juan A. Ordóñez

    Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, Madrid, Spain

72. Emin Burçin Özvural

    Department of Food Engineering, Faculty of Engineering, Çankırı Karatekin University, Çankırı, Turkey

73. Ronald B. Pegg

    Department of Food Science & Technology, University of Georgia, Athens,...

Produkt-Details

• Erscheint lt. Verlag: 27.10.2014
• Mitarbeit: Berater: Y. H. Hui; Stellvertretende Herausgeber: Iciar Astiasaran, Joseph Sebranek, Regine Talon
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Biologie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: attributes • bacterial • Book • centuries • Chapters • Different • Examples • Fermentation • fermented • Fermented Foods & Beverages • Fermentierte Nahrungsmittel u. Getränke • Fermentierte Nahrungsmittel u. Getränke • Fleisch, Fisch, Geflügel • Fleisch, Fisch, Geflügel • following • Food Processing, Production & Manufacture • Food Science & Technology • Herstellung u. Verarbeitung von Lebensmitteln • Lebensmittelforschung u. -technologie • Lebensmitteltechnik • Manufacture • many • meat • Meat, Fish & Poultry • meats • Overview • Principle • Products • Reference • Salami • sections • World
• ISBN-10: 1-118-52267-2 / 1118522672
• ISBN-13: 978-1-118-52267-7 / 9781118522677