 Dry-Cured Meat Products
ISBN: 978-0-917678-54-7
Hardcover
244 pages
December 2004, Wiley-Blackwell
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1. Introduction: A Historical Perspective.
2. Description of Main Muscle Characteristics.
3. Manufacturing of Dry-Cured Hams.
4. Principles of Dry-Fermented Sausage Making.
5. Fermentation and Starter Cultures.
6. Characterization of Proteolysis.
7. Characterization of Lipolysis and Other Enzymatic Reactions.
8. Flavor Development.
9. Nutritional Defects and Preventive Measures.
12. Safety Aspects.
13. Economic and International Aspects.
Index
