A substantial volume with over seven dozen contributors from 17 countries, this reference provides a comprehensive overview of meat and poultry fermentation.

Beginning with a general history of the production and consumption of fermented meats, the text details the ingredients, the microbiology, the nutritional aspects, texture, smell and taste of the wide range of fermented products that have been prepared for centuries.

Several chapters focus specifically on the characteristics and manufacture of sausages and dry-cured hams.

"Scientific knowledge has become an important tool for consistent production of high quality and safe products," notes the lead editor, Fidel Toldrá, who heads the Meat Science Laboratory, at the Instituto de Agroquimica y Tecnologia de Alimentos (CSIC) in Spain.

Inspired by increasingly inquisitive consumers, there is a growing interest in fermented meats among small-scale, local and traditional producers as well as the large manufacturers. This book offers heretofore hard-to-find scientific information on the subject in a single volume.

Handbook of Fermented Meat and Poultry

Contents

    Part 1. Meat Fermentation Worldwide: History and Principles

    Chapter 1. A Historical Perspective of Meat Fermentation

    Chapter 2. Production and Consumption of Fermented Meat Products

    Chapter 3. Principles of Curing

    Chapter 4. Principles of Meat Fermentation

    Chapter 5. Principles of Drying and Smoking

    Part 2. Raw Materials

    Chapter 6. Biochemistry of Muscle and Fat

    Chapter 7. Ingredients

    Chapter 8. Additives

    Chapter 9. Spices and Seasonings

    Chapter 10. Casings

    Part 3. Microbiology and Starter Cultures for Meat Fermentation

    Chapter 11. Micro organisms in Traditional Fermented Meats

    Chapter 12. The Microbiology of Fermentation and Ripening

    Chapter 13. Starter Cultures: Bacteria

    Chapter 14. Starter Cultures: Bioprotective Cultures

    Chapter 15. Starter Cultures: Yeasts

    Chapter 16. Starter Cultures: Molds

    Chapter 17. Genetics of Microbial Starters

Chapter 18. Influence of Processing Parameters on Cultures Performance

    Part 4. Sensory Attributes

    Chapter 19. General Considerations

    Chapter 20. Colour

    Chapter 21. Texture

    Chapter 22. Flavour

    Part 5. Product Categories: General Considerations

    Chapter 23. Composition and Nutrition

    Chapter 24. Functional Meat Products

    Chapter 25. International Standards: USA

    Chapter 26. International Standards: Europe

    Chapter 27. Packaging and Storage

    Part 6. Semidry-fermented Sausages

    Chapter 28. US Products

    Chapter 29. European Products

    Part 7. Dry-fermented Sausages

    Chapter 30. Dry-fermented Sausages: An Overview

    Chapter 31. US Products

    Chapter 32. Mediterranean Products

    Chapter 33. North European Products

    Part 8. Other Fermented Meats and Poultry

    Chapter 34. Fermented Poultry Sausages

    Chapter 35. Fermented Sausages From Other Meats

    Part 9. Ripened Meat Products

    Chapter 36. US Products

    Chapter 37. Central and South American Products

    Chapter 38. Mediterranean Products

    Chapter 39. North European Products

    Chapter 40. Asian Products

    Part 10. Biological and Chemical Safety of Fermented Meat Products

    Chapter 41. Spoilage Micro organisms: Risks and Control

    Chapter 42. Pathogens: Risks and Control

    Chapter 43. Biogenic Amines: Risks and Control

    Chapter 44. Chemical Origin Toxic Compounds

    Chapter 45. Disease Outbreaks

    Part 11. Processing Sanitation and Quality Assurance

    Chapter 46. Basic Sanitation

    Chapter 47. Processing Plant Sanitation

    Chapter 48. Quality Control

    Chapter 49. HACCP

    Chapter 50. Quality Assurance Plan.