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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"An essential library purchase for any institution wishing to maintain its up-to-date coverage in food science and microbiology." Microbiology Today
Book Description
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.The historical background on the fermentation of meat and poultry products is followed by a series of discussions on their science and technology: curing, fermentation, drying and smoking, basic ingredients (raw product, additives, spices, and casings), and starter cultures. Coverage of product categories details the science and technology of making various fermented meat and poultry products from different parts of the world, including: semidry-fermented sausages (summer sausage), dry-fermented sausages (salami), sausages from other meats, and ripened meat products (ham).Product quality and safety is probably the most important aspect of making fermented meat and poultry because it addresses the question of consumer acceptance and public health safety. While a processor may produce a wonderful sausage, the product must ultimately satisfy the consumer in terms of: color, texture, taste, flavor, packaging, and so on. In the current political and social climate, food safety has a high priority. Coverage includes issues such as spoilage microorganisms, pathogens, amines, toxins, HACCP and disease outbreaks.
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22 of 22 people found the following review helpful:
5.0 out of 5 stars
Handbook of Fermented Meat and Poultry-the textbook for a professional sausage maker.,
By Stanley Marianski (Florida, USA) - See all my reviews
This review is from: Handbook of Fermented Meat and Poultry (Hardcover)
This is a large one volume professional reference on fermented meat and poultry. The book consists of fifty chapters, each written by a well known and respected authority in a particular field. This is a collaborative effort composed by the internationally respected editorial team and the book is an authoritative reference on the subject. The book covers topics like Meat Fermentation Worldwide: History and Principles, Raw Materials, Microbiology and Starter Cultures for Meat Fermentation, Sensory Attributes, Semidry-fermented Sausages, Dry-fermented sausages, Fermented Meats and Poultry, Safety of Fermented Meat Products and Processing Sanitation and Quality Assurance. Definitely not a beginner's book but the valuable textbook for a professional sausage maker or an advanced hobbyist.
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Inside This Book
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Key Phrases - Statistically Improbable Phrases (SIPs):
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sensory attributes, ripened meat products, meat research, lap cheong, additive molecule, total viable count, reference product, fermented foods, edible fungi, bioprotective cultures, mented meat products, country ham producers, semidry products, enriched dry fermented sausage, preemulsified olive oil, traditional fermented sausages, process hygiene criteria, sliceable products, starter cultures for meat fermentation, heat sealing agent, industrial genotype pigs, common concentration range, country ham production, modified sausages, model minces Key Phrases - Capitalized Phrases (CAPs): (learn more)
Meat Sci, Food Microbiol, Food Sci, New York, Food Chem, Appl Environ Microbiol, United States, Food Prot, Sci Food Agric, Appl Microbiol, Product Categories, Meat Fermentation Worldwide, Marcel Dekker, Blackie Academic, National Country Ham Association, The Netherlands, Food Technol, Boca Raton, General Considerations, Noir de Bigorre, Appl Bacteriol, Food Contr, Academic Press, Microbiol Lett, Food Res Int New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
sensory attributes, ripened meat products, meat research, lap cheong, additive molecule, total viable count, reference product, fermented foods, edible fungi, bioprotective cultures, mented meat products, country ham producers, semidry products, enriched dry fermented sausage, preemulsified olive oil, traditional fermented sausages, process hygiene criteria, sliceable products, starter cultures for meat fermentation, heat sealing agent, industrial genotype pigs, common concentration range, country ham production, modified sausages, model minces Key Phrases - Capitalized Phrases (CAPs): (learn more)
Meat Sci, Food Microbiol, Food Sci, New York, Food Chem, Appl Environ Microbiol, United States, Food Prot, Sci Food Agric, Appl Microbiol, Product Categories, Meat Fermentation Worldwide, Marcel Dekker, Blackie Academic, National Country Ham Association, The Netherlands, Food Technol, Boca Raton, General Considerations, Noir de Bigorre, Appl Bacteriol, Food Contr, Academic Press, Microbiol Lett, Food Res Int New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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