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Handbook of Fermented Meat and Poultry

Fidel Toldrá (Editor)
ISBN: 978-0-8138-1477-3
576 pages
October 2007, Wiley-Blackwell
Handbook of Fermented Meat and Poultry (0813814774) cover image
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.
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Part 1. Meat Fermentation Worldwide: History and Principles.

Chapter 1. A Historical Perspective of Meat Fermentation.

Chapter 2. Production and Consumption of Fermented Meat Products.

Chapter 3. Principles of Curing.

Chapter 4. Principles of Meat Fermentation.

Chapter 5. Principles of Drying and Smoking.

Part 2. Raw Materials.

Chapter 6. Biochemistry of Muscle and Fat.

Chapter 7. Ingredients.

Chapter 8. Additives.

Chapter 9. Spices and Seasonings.

Chapter 10. Casings.

Part 3. Microbiology and Starter Cultures for Meat Fermentation.

Chapter 11. Microorganisms in Traditional Fermented Meats.

Chapter 12. The Microbiology of Fermentation and Ripening.

Chapter 13. Starter Cultures: Bacteria.

Chapter 14. Starter Cultures: Bioprotective Cultures.

Chapter 15. Starter Cultures: Yeasts.

Chapter 16. Starter Cultures: Molds.

Chapter 17. Genetics of Microbial Starters.

Chapter 18. Influence of Processing Parameters on Cultures Performance.

Part 4. Sensory Attributes.

Chapter 19. General Considerations.

Chapter 20. Color.

Chapter 21. Texture.

Chapter 22. Flavor.

Part 5. Product Categories: General Considerations.

Chapter 23. Composition and Nutrition.

Chapter 24. Functional Meat Products.

Chapter 25. International Standards: USA.

Chapter 26. International Standards: Europe.

Chapter 27. Packaging and Storage.

Part 6. Semidry-fermented Sausages.

Chapter 28. US Products.

Chapter 29. European Products.

Part 7. Dry-fermented Sausages.

Chapter 30. Dry-fermented Sausages: An Overview.

Chapter 31. US Products.

Chapter 32. Mediterranean Products.

Chapter 33. North European Products.

Part 8. Other Fermented Meats and Poultry.

Chapter 34. Fermented Poultry Sausages.

Chapter 35. Fermented Sausages From Other Meats.

Part 9. Ripened Meat Products.

Chapter 36. US Products.

Chapter 37. Central and South American Products.

Chapter 38. Mediterranean Products.

Chapter 39. North European Products.

Chapter 40. Asian Products.

Part 10. Biological and Chemical Safety of Fermented Meat Products.

Chapter 41. Spoilage Microorganisms: Risks and Control.

Chapter 42. Pathogens: Risks and Control.

Chapter 43. Biogenic Amines: Risks and Control.

Chapter 44. Chemical Origin Toxic Compounds.

Chapter 45. Disease Outbreaks.

Part 11. Processing Sanitation and Quality Assurance.

Chapter 46. Basic Sanitation.

Chapter 47. Processing Plant Sanitation.

Chapter 48. Quality Control.

Chapter 49. HACCP.

Chapter 50. Quality Assurance Plan
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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.

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  • Most current and comprehensive review of the science and technology of processing fermented meat and poultry products

  • Coverage of processing principles, numerous fermented meat categories, and product quality and safety

  • Internationally recognized editors and contributors
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"An essential library purchase for any institution wishing to maintain its up-to-date coverage in food science and microbiology." Microbiology Today<!--end-->
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