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Dry-Cured Meat Products

Dry-Cured Meat Products

Fidel Toldrá, Wai-Kit Nip (Editor)

ISBN: 978-0-470-38511-1

Apr 2008, Wiley-Blackwell

244 pages


meat science, meat manufacturing, meat technology, meat quality, meat safety, food safety
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.