Handbook of Fermented Meat and Poultry

Cover......Page 1
Title Page......Page 5
Copyright......Page 6
Contents......Page 7
List of Contributors......Page 19
Preface......Page 23
Part I Meat Fermentation Worldwide: Overview, Production, and Principles......Page 25
  1.2 Fermented sausages and ripened meats around the world......Page 27
  1.3 The importance of fermented sausages......Page 29
  References......Page 30
  2.2 Current products......Page 31
  References......Page 34
  3.1 Introduction......Page 37
  3.2 Fermentation......Page 38
  3.5 Lipolysis......Page 39
  References......Page 40
  4.2 History of curing......Page 43
  4.4 Chemistry of nitrite and nitrate......Page 44
  4.5 Nitrite and nitrate in meat products......Page 46
  4.6 Nitrosomyoglobin (NOMb)......Page 51
  4.7 N-nitrosamine formation......Page 52
  References......Page 53
  5.2 Basic principles of drying......Page 55
  5.3 Hurdle technology applied to dried meat and poultry products......Page 56
  5.4 Fundamentals of the drying of meat and poultry products......Page 58
  5.6 Air conditioning and circulation in meat drying......Page 59
  References......Page 60
  6.2 Wood-smoke composition......Page 63
  6.3 The preserving effect......Page 64
  6.4 The flavoring effect......Page 65
  6.5 Benefits and risks......Page 66
  6.6 Food engineering approach......Page 67
  References......Page 69
Part II Raw Materials......Page 71
  7.2 Meat composition......Page 73
  7.3 Muscle proteases and lipases......Page 75
  7.4 Adipose tissue lipases......Page 76
  References......Page 77
  8.2 Lean......Page 79
  8.4 Factors affecting the suitability of lean and fat for processing......Page 80
  8.5 Other ingredients......Page 86
  References......Page 89
  9.2 Acids and related additives......Page 93
  9.4 Colorants......Page 94
  9.5 Emulsifiers......Page 95
  9.6 Flavor enhancers......Page 96
  9.7 Flavoring agents......Page 97
  9.8 Preservatives......Page 98
  9.9 Multipurpose additives: phosphates......Page 99
  References......Page 100
  10.2 Ethnic preferences......Page 103
  10.6 Chemical properties......Page 104
  10.7 Quality standards......Page 105
  10.8 Sensory properties......Page 106
  References......Page 111
  11.2 Natural casings......Page 113
  11.3 Artificial casings......Page 117
  11.4 Regulatory compliance......Page 118
  11.6 Quality determination......Page 119
  References......Page 120
Part III Microbiology and Starter Cultures......Page 121
  12.2 Traditional sausage manufacture......Page 123
  12.3 Description of ecosystems......Page 124
  12.4 Identification of technological microbiota......Page 126
  References......Page 127
  13.2 The manufacture of fermented sausages......Page 131
  13.3 Technological microflora......Page 132
  13.6 Starter cultures......Page 135
  References......Page 136
  14.2 Bacterial starter cultures used for fermented meats......Page 141
  14.3 Starter cultures: technological advantage in the meat environment......Page 144
  14.4 Safety of selected meat starter-culture bacteria......Page 147
  References......Page 148
  15.2 Starter cultures for meat fermentation......Page 153
  15.3 Competitiveness of starter cultures......Page 155
  15.4 Bioprotective cultures for fermented meat products......Page 156
  References......Page 159
  16.2 Presence of yeasts on meat sausages......Page 163
  16.3 Role of yeasts in meat products......Page 164
  References......Page 168
  17.2 Fungal contamination in ripening environments......Page 171
  17.3 Fungal starter cultures......Page 172
  17.5 Growth and competitiveness of starter cultures......Page 173
  References......Page 175
  18.2 Probiotics and probiotic foods......Page 179
  18.3 Probiotics and meat products......Page 180
  18.4 Prebiotics and synbiotics......Page 181
  References......Page 182
  19.2 Chromosome elements......Page 185
  19.4 DNA transfer and genetic tools......Page 187
  19.5 Post-genomics studies......Page 188
  References......Page 189
  20.2 Influence of raw materials......Page 193
  20.3 Influence of temperature......Page 194
  20.4 Influence of added fermentable carbohydrates......Page 195
  20.5 Influence of salting and drying......Page 196
  20.9 Influence of maturation and molding......Page 197
  References......Page 198
  21.1 Introduction......Page 201
  21.3 Culture-independent methods......Page 202
  21.4 Definition of the microbial ecology in fermented sausages by culture-independent methods......Page 204
  21.5 Culture-dependent methods......Page 206
  21.6 Definition of the microbial ecology in fermented sausages by culture-dependent methods......Page 207
  21.7 Conclusion......Page 208
  References......Page 209
Part IV Sensory Attributes......Page 213
  22.2 Sensory methods......Page 215
  22.3 Sensory analysis of fermented meat products......Page 216
  References......Page 218
  23.3 Chemistry of meat color......Page 219
  23.4 Influence of fermentation parameters on color......Page 221
  23.5 Bacterial role in meat color......Page 223
  23.6 Natural and organic cured meat......Page 224
  23.7 Color stability of cured meat products......Page 225
  References......Page 227
  24.3 Texture development during fermentation......Page 231
  24.4 Texture development during ripening......Page 234
  24.5 Texture development during cooking (nondried/semidried)......Page 235
  24.6 Effects of processing parameters......Page 237
  24.8 Conclusion......Page 238
  References......Page 239
  25.2 Precursor generation reactions of fermented meat flavor......Page 241
  25.4 Extraction and identification of volatile compounds......Page 242
  25.6 Relevance of volatile compounds in fermented meats......Page 244
  References......Page 248
Part V Product Categories: General Considerations......Page 251
  26.2 Nutrient supply from meat and meat products......Page 253
  26.3 Meat and meat products in healthy nutrition......Page 256
  26.4 Recommended meat intakes......Page 257
  26.5 Effects of fermentation on the nutritional and health properties of meat......Page 258
  References......Page 260
  27.2 Modification of the mineral content in dry-fermented sausages......Page 265
  27.3 Fat modifications in dry-fermented sausages......Page 267
  27.4 Incorporation of fiber into dry-fermented sausages......Page 269
  27.6 Incorporation of vitamins......Page 270
  References......Page 271
  28.2 Relevance of salt in fermented meats......Page 275
  28.3 Strategies for sodium reduction......Page 276
  28.4 Effects of sodium reduction on quality and safety......Page 277
  References......Page 278
  29.2 US regulatory process......Page 283
  29.3 Regulatory definitions and specifications......Page 284
  References......Page 285
  30.2 Quality......Page 287
  30.3 Microbiological safeguarding in food chains......Page 290
  30.4 Generating microbiological data in practice......Page 292
  References......Page 294
  31.2 Functions of food packaging......Page 297
  31.3 Packaging materials......Page 298
  31.4 Packaging systems......Page 300
  References......Page 303
Part VI Semidry-Fermented Sausages......Page 305
  32.3 Food safety......Page 307
  32.4 Manufacturing processes......Page 308
  Reference......Page 309
  33.2 Definition of \"semidry-fermented sausage\'\' in Europe......Page 311
  33.3 General remarks on the manufacture of European-style semidry-fermented sausages......Page 312
  33.4 Types of European-style semidry-fermented sausage......Page 314
  References......Page 315
Part VII Dry-Fermented Sausages......Page 317
  34.3 Definitions......Page 319
  34.4 US manufacturing processes for dried sausages......Page 320
  34.5 Basic formulations and processes for selected large-diameter dried sausages......Page 321
  34.7 Process control points for dried sausage manufacturing......Page 322
  References......Page 323
  35.2 Production of Mediterranean dry-fermented sausages......Page 325
  35.3 Changes during ripening of Mediterranean dry-fermented sausages......Page 327
  35.4 Innovation in Mediterranean dry-fermented sausages......Page 330
  35.5 Conclusion......Page 332
  References......Page 333
  36.2 Characteristics of Northern European sausages......Page 337
  36.3 Sausages of Central Europe......Page 340
  36.4 Sausages of Eastern Europe......Page 341
  36.5 Sausages of the Nordic countries......Page 342
  References......Page 344
  37.2 Chinese products......Page 345
  37.3 South East Asian products......Page 348
  References......Page 350
Part VIII Fermented Products from Poultry and Other Meats......Page 353
  38.1 Introduction......Page 355
  38.2 Fermented poultry sausages......Page 356
  References......Page 360
  39.2 Fermented products from other meats......Page 363
  39.3 Scientific studies on other meats......Page 364
  References......Page 366
Part IX Ripened Meat Products......Page 369
  40.2 Country ham standards......Page 371
  40.3 Commercial dry-cured ham production in the United States......Page 372
  40.4 Ham curing at home......Page 375
  40.7 Research......Page 376
  References......Page 377
  41.3 Meat production in Latin American countries......Page 379
  41.4 Typical meat products, microbial ecology, and safety risks......Page 380
  References......Page 383
  42.2 Production of dry-cured hams......Page 385
  42.3 Spanish dry-cured hams......Page 386
  42.4 Italian dry-cured hams......Page 389
  42.5 French dry-cured hams......Page 391
  References......Page 392
  43.2 Norwegian fenalår......Page 395
  43.3 Norwegian pinnekjøtt......Page 396
  43.6 Faroese skerpikjøt......Page 397
  43.8 Finnish Lapin Poron kylmäsavuliha......Page 398
  References......Page 399
  44.3 Processing of Jinhua ham......Page 401
  44.4 Possible factors causing differences in Chinese dry-cured hams......Page 404
  References......Page 405
Part X Biological and Chemical Safety of Fermented Meat Products......Page 407
  45.2 Putative spoilage microorganisms......Page 409
  45.4 Strategies for spoilage control......Page 410
  45.5 Conclusion......Page 411
  References......Page 412
  46.1 Introduction......Page 413
  46.3 Hazard characterization: defense mechanism......Page 414
  46.4 Exposure assessment......Page 416
  46.5 Control measures......Page 430
  References......Page 433
  47.2 Health risks of biogenic amines in fermented sausages......Page 437
  47.3 Aminogenesis in fermented sausages and measures for its control......Page 439
  References......Page 448
  48.2 N-nitrosamines......Page 453
  48.3 Polycyclic aromatic hydrocarbons (PAHs)......Page 454
  48.5 Veterinary drug residues......Page 455
  References......Page 457
  49.3 Salmonella spp.......Page 459
  49.4 Verotoxigenic strains of Escherichia coli......Page 460
  49.6 Listeria monocytogenes......Page 461
  References......Page 462
Part XI Processing Sanitation and Quality Assurance......Page 465
  50.3 Plant environment......Page 467
  50.4 Personnel hygiene and training......Page 470
  References......Page 472
  51.2 Fermented meat products and poultry......Page 475
  51.3 Fermented sausage processing plant sanitation......Page 476
  51.4 Methods of evaluating the sanitation state of a plant......Page 481
  References......Page 482
  52.2 Quality controls at each stage of processing......Page 485
  52.4 Control of sensory quality......Page 486
  References......Page 490
  53.1 The HACCP concept: why use it......Page 493
  53.2 HACCP model for fermented sausages: a generic model for HACCP implementation in traditional establishments and small fermented sausage plants......Page 494
  53.4 Revision of the HACCP plan......Page 507
  References......Page 508
  54.2 General remarks on the purchase and selection of raw materials......Page 511
  54.3 Quality assurance plans and records for fermented sausages......Page 512
  54.4 Quality assurance plans and records for raw dry hams......Page 514
  54.6 End-product testing......Page 516
  References......Page 517
Index......Page 519
Food Science and Technology Books......Page 524
Supplemental Images......Page 526
EULA......Page 534