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Dry-Cured Meat Products

Fidel Toldrá, Wai-Kit Nip (Editor)

ISBN: 978-0-917-67854-7 December 2004 Wiley-Blackwell 244 Pages


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

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Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging (Hardcover $259.00)

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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.