{"product_id":"handbook-of-fermented-meat-and-poultry-isbn-9781118522691","title":"Handbook of Fermented Meat and Poultry","description":"\u003cp\u003eFermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson.\u003c\/p\u003e \u003cp\u003eThis fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eMeat fermentation worldwide: overview, production and principles\u003c\/li\u003e \u003cli\u003eRaw materials\u003c\/li\u003e \u003cli\u003eMicrobiology and starter cultures for meat fermentation\u003c\/li\u003e \u003cli\u003eSensory attributes\u003c\/li\u003e \u003cli\u003eProduct categories: general considerations\u003c\/li\u003e \u003cli\u003eSemidry-fermented sausages\u003c\/li\u003e \u003cli\u003eDry-fermented sausages\u003c\/li\u003e \u003cli\u003eOther fermented meats and poultry\u003c\/li\u003e \u003cli\u003eRipened meat products\u003c\/li\u003e \u003cli\u003eBiological and chemical safety of fermented meat products\u003c\/li\u003e \u003cli\u003eProcessing sanitation and quality assurance\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eThere are five new chapters in the second edition that address the following topics:  Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eHandbook of Fermented Meat and Poultry, Second Edition\u003c\/i\u003e provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and\/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.\u003c\/p\u003e \u003cp\u003eList of Contributors xvii\u003c\/p\u003e \u003cp\u003ePreface xxi\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I Meat Fermentation Worldwide: Overview, Production, and Principles 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Dry-Fermented Sausages and Ripened Meats: An Overview 3\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eFidel Toldra and Y.H. Hui\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 3\u003c\/p\u003e \u003cp\u003e1.2 Fermented sausages and ripened meats around the world 3\u003c\/p\u003e \u003cp\u003e1.3 The importance of fermented sausages 5\u003c\/p\u003e \u003cp\u003eAcknowledgement 6\u003c\/p\u003e \u003cp\u003eReferences 6\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Production and Consumption of Fermented Meat Products 7\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eHerbert W. Ockerman and Lopa Basu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 7\u003c\/p\u003e \u003cp\u003e2.2 Current products 7\u003c\/p\u003e \u003cp\u003e2.3 The Future 10\u003c\/p\u003e \u003cp\u003eReferences 10\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Principles of Meat Fermentation 13\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eEero Puolanne and Esko Petaja-Kanninen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 13\u003c\/p\u003e \u003cp\u003e3.2 Fermentation 14\u003c\/p\u003e \u003cp\u003e3.3 Factors influencing fermentation 15\u003c\/p\u003e \u003cp\u003e3.4 Proteolysis 15\u003c\/p\u003e \u003cp\u003e3.5 Lipolysis 15\u003c\/p\u003e \u003cp\u003e3.6 Antagonistic effects 16\u003c\/p\u003e \u003cp\u003eReferences 16\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Principles of Curing 19\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eRonald B. Pegg and Karl O. Honikel\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Definition of curing 19\u003c\/p\u003e \u003cp\u003e4.2 History of curing 19\u003c\/p\u003e \u003cp\u003e4.3 Legislation 20\u003c\/p\u003e \u003cp\u003e4.4 Chemistry of nitrite and nitrate 20\u003c\/p\u003e \u003cp\u003e4.5 Nitrite and nitrate in meat products 22\u003c\/p\u003e \u003cp\u003e4.6 Nitrosomyoglobin (NOMb) 27\u003c\/p\u003e \u003cp\u003e4.7 \u003ci\u003eN\u003c\/i\u003e-nitrosamine formation 28\u003c\/p\u003e \u003cp\u003e4.8 Conclusion 29\u003c\/p\u003e \u003cp\u003eReferences 29\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Principles of Drying 31\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eRaul Grau, Ana Andres, and Jose M. Barat\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 31\u003c\/p\u003e \u003cp\u003e5.2 Basic principles of drying 31\u003c\/p\u003e \u003cp\u003e5.3 Hurdle technology applied to dried meat and poultry products 32\u003c\/p\u003e \u003cp\u003e5.4 Fundamentals of the drying of meat and poultry products 34\u003c\/p\u003e \u003cp\u003e5.5 Drying kinetics modeling 35\u003c\/p\u003e \u003cp\u003e5.6 Air conditioning and circulation in meat drying 35\u003c\/p\u003e \u003cp\u003eReferences 36\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Principles of Smoking 39\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eZdzisław E. Sikorski and Izabela Sinkiewicz\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 39\u003c\/p\u003e \u003cp\u003e6.2 Wood-smoke composition 39\u003c\/p\u003e \u003cp\u003e6.3 The preserving effect 40\u003c\/p\u003e \u003cp\u003e6.4 The flavoring effect 41\u003c\/p\u003e \u003cp\u003e6.5 Benefits and risks 42\u003c\/p\u003e \u003cp\u003e6.6 Food engineering approach 43\u003c\/p\u003e \u003cp\u003e6.7 Smoking procedures 45\u003c\/p\u003e \u003cp\u003eReferences 45\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II Raw Materials 47\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 The Biochemistry of Meat and Fat 49\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eFidel Toldra and Milagro Reig\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction: muscle structure 49\u003c\/p\u003e \u003cp\u003e7.2 Meat composition 49\u003c\/p\u003e \u003cp\u003e7.3 Muscle proteases and lipases 51\u003c\/p\u003e \u003cp\u003e7.4 Adipose tissue lipases 52\u003c\/p\u003e \u003cp\u003e7.5 Post mortem muscle metabolism and quality 53\u003c\/p\u003e \u003cp\u003eReferences 53\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Ingredients 55\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eJorge Ruiz and Trinidad Perez-Palacios\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 55\u003c\/p\u003e \u003cp\u003e8.2 Lean 55\u003c\/p\u003e \u003cp\u003e8.3 Fat 56\u003c\/p\u003e \u003cp\u003e8.4 Factors affecting the suitability of lean and fat for processing 56\u003c\/p\u003e \u003cp\u003e8.5 Other ingredients 62\u003c\/p\u003e \u003cp\u003eReferences 65\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Additives 69\u003cbr\u003e\u003c\/b\u003e\u003ci\u003ePedro Roncales\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 69\u003c\/p\u003e \u003cp\u003e9.2 Acids and related additives 69\u003c\/p\u003e \u003cp\u003e9.3 Antioxidants 70\u003c\/p\u003e \u003cp\u003e9.4 Colorants 70\u003c\/p\u003e \u003cp\u003e9.5 Emulsifiers 71\u003c\/p\u003e \u003cp\u003e9.6 Flavor enhancers 72\u003c\/p\u003e \u003cp\u003e9.7 Flavoring agents 73\u003c\/p\u003e \u003cp\u003e9.8 Preservatives 74\u003c\/p\u003e \u003cp\u003e9.9 Multipurpose additives: phosphates 75\u003c\/p\u003e \u003cp\u003eReferences 76\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Spices and Seasonings 79\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eSuey Ping Chi and Yun Chu Wu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 79\u003c\/p\u003e \u003cp\u003e10.2 Ethnic preferences 79\u003c\/p\u003e \u003cp\u003e10.3 Commonly used spices in processed meats 80\u003c\/p\u003e \u003cp\u003e10.4 Botanical properties 80\u003c\/p\u003e \u003cp\u003e10.5 Product forms and appearances 80\u003c\/p\u003e \u003cp\u003e10.6 Chemical properties 80\u003c\/p\u003e \u003cp\u003e10.7 Quality standards 81\u003c\/p\u003e \u003cp\u003e10.8 Sensory properties 82\u003c\/p\u003e \u003cp\u003e10.9 Applications in fermented meat processing 87\u003c\/p\u003e \u003cp\u003e10.10 Conclusion 87\u003c\/p\u003e \u003cp\u003eReferences 87\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Casings 89\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eYun Chu Wu, Suey Ping Chi, and Souad Christieans\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 89\u003c\/p\u003e \u003cp\u003e11.2 Natural casings 89\u003c\/p\u003e \u003cp\u003e11.3 Artificial casings 93\u003c\/p\u003e \u003cp\u003e11.4 Regulatory compliance 94\u003c\/p\u003e \u003cp\u003e11.5 Handling casings 95\u003c\/p\u003e \u003cp\u003e11.6 Quality determination 95\u003c\/p\u003e \u003cp\u003e11.7 Conclusion 96\u003c\/p\u003e \u003cp\u003eReferences 96\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart III Microbiology and Starter Cultures 97\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Microorganisms in Traditional Fermented Meats 99\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eSabine Leroy, Isabelle Lebert, and Regine Talon\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction 99\u003c\/p\u003e \u003cp\u003e12.2 Traditional sausage manufacture 99\u003c\/p\u003e \u003cp\u003e12.3 Description of ecosystems 100\u003c\/p\u003e \u003cp\u003e12.4 Identification of technological microbiota 102\u003c\/p\u003e \u003cp\u003e12.5 Conclusion 103\u003c\/p\u003e \u003cp\u003eReferences 103\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 The Microbiology of Fermentation and Ripening 107\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMargarita Garriga and Teresa Aymerich\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction 107\u003c\/p\u003e \u003cp\u003e13.2 The manufacture of fermented sausages 107\u003c\/p\u003e \u003cp\u003e13.3 Technological microflora 108\u003c\/p\u003e \u003cp\u003e13.4 Spoilage microflora 111\u003c\/p\u003e \u003cp\u003e13.5 Foodborne pathogens 111\u003c\/p\u003e \u003cp\u003e13.6 Starter cultures 111\u003c\/p\u003e \u003cp\u003eReferences 112\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Bacteria 117\u003cbr\u003e\u003c\/b\u003e\u003ci\u003ePier Sandro Cocconcelli and Cecilia Fontana\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction 117\u003c\/p\u003e \u003cp\u003e14.2 Bacterial starter cultures used for fermented meats 117\u003c\/p\u003e \u003cp\u003e14.3 Starter cultures: technological advantage in the meat environment 120\u003c\/p\u003e \u003cp\u003e14.4 Safety of selected meat starter-culture bacteria 123\u003c\/p\u003e \u003cp\u003e14.5 Conclusion 124\u003c\/p\u003e \u003cp\u003eReferences 124\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Bioprotective Cultures 129\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eGraciela Vignolo, Patricia Castellano, and Silvina Fadda\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction 129\u003c\/p\u003e \u003cp\u003e15.2 Starter cultures for meat fermentation 129\u003c\/p\u003e \u003cp\u003e15.3 Competitiveness of starter cultures 131\u003c\/p\u003e \u003cp\u003e15.4 Bioprotective cultures for fermented meat products 132\u003c\/p\u003e \u003cp\u003e15.5 Conclusion 135\u003c\/p\u003e \u003cp\u003eReferences 135\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Yeasts 139\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eM.D. Selgas and M.L. Garc\u003c\/i\u003e\u003ci\u003eía\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.1 Introduction 139\u003c\/p\u003e \u003cp\u003e16.2 Presence of yeasts on meat sausages 139\u003c\/p\u003e \u003cp\u003e16.3 Role of yeasts in meat products 140\u003c\/p\u003e \u003cp\u003e16.4 Yeast starter cultures 144\u003c\/p\u003e \u003cp\u003eReferences 144\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 Molds 147\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eElettra Berni\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17.1 Introduction 147\u003c\/p\u003e \u003cp\u003e17.2 Fungal contamination in ripening environments 147\u003c\/p\u003e \u003cp\u003e17.3 Fungal starter cultures 148\u003c\/p\u003e \u003cp\u003e17.4 Lipolytic and proteolytic activity of starter cultures 149\u003c\/p\u003e \u003cp\u003e17.5 Growth and competitiveness of starter cultures 149\u003c\/p\u003e \u003cp\u003e17.6 Conclusion 151\u003c\/p\u003e \u003cp\u003eReferences 151\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 Probiotics 155\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eKeizo Arihara\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.1 Introduction 155\u003c\/p\u003e \u003cp\u003e18.2 Probiotics and probiotic foods 155\u003c\/p\u003e \u003cp\u003e18.3 Probiotics and meat products 156\u003c\/p\u003e \u003cp\u003e18.4 Prebiotics and synbiotics 157\u003c\/p\u003e \u003cp\u003e18.5 Conclusion 158\u003c\/p\u003e \u003cp\u003eReferences 158\u003c\/p\u003e \u003cp\u003e\u003cb\u003e19 The Genetics of Microbial Starters 161\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eJamila Anba-Mondoloni, Marie-Christine Champomier-Verges, Monique Zagorec, Sabine Leroy, Emilie Dordet-Frisoni, Stella Planchon, and Regine Talon\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19.1 Introduction 161\u003c\/p\u003e \u003cp\u003e19.2 Chromosome elements 161\u003c\/p\u003e \u003cp\u003e19.3 Plasmids 163\u003c\/p\u003e \u003cp\u003e19.4 DNA transfer and genetic tools 163\u003c\/p\u003e \u003cp\u003e19.5 Post-genomics studies 164\u003c\/p\u003e \u003cp\u003eReferences 165\u003c\/p\u003e \u003cp\u003e\u003cb\u003e20 The Influence of Processing Parameters on Starter Culture Performance 169\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eF. Leroy, T. Goudman and L. De Vuyst\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20.1 Introduction 169\u003c\/p\u003e \u003cp\u003e20.2 Influence of raw materials 169\u003c\/p\u003e \u003cp\u003e20.3 Influence of temperature 170\u003c\/p\u003e \u003cp\u003e20.4 Influence of added fermentable carbohydrates 171\u003c\/p\u003e \u003cp\u003e20.5 Influence of salting and drying 172\u003c\/p\u003e \u003cp\u003e20.6 Influence of curing agents 173\u003c\/p\u003e \u003cp\u003e20.7 Influence of spices 173\u003c\/p\u003e \u003cp\u003e20.8 Influence of sausage caliber 173\u003c\/p\u003e \u003cp\u003e20.9 Influence of maturation and molding 173\u003c\/p\u003e \u003cp\u003e20.10 Conclusion 174\u003c\/p\u003e \u003cp\u003eAcknowledgments 174\u003c\/p\u003e \u003cp\u003eReferences 174\u003c\/p\u003e \u003cp\u003e\u003cb\u003e21 Methodologies for the Study of Microbial Ecology in Fermented Sausages 177\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eValentina Alessandria, Kalliopi Rantsiou, Paola Dolci and Luca Cocolin\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21.1 Introduction 177\u003c\/p\u003e \u003cp\u003e21.2 Molecular approaches to the study of microbial ecology in fermented sausages 178\u003c\/p\u003e \u003cp\u003e21.3 Culture-independent methods 178\u003c\/p\u003e \u003cp\u003e21.4 Definition of the microbial ecology in fermented sausages by culture-independent methods 180\u003c\/p\u003e \u003cp\u003e21.5 Culture-dependent methods 182\u003c\/p\u003e \u003cp\u003e21.6 Definition of the microbial ecology in fermented sausages by culture-dependent methods 183\u003c\/p\u003e \u003cp\u003e21.7 Conclusion 184\u003c\/p\u003e \u003cp\u003eReferences 185\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart IV Sensory Attributes 189\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e22 Sensory Analyses-General Considerations 191\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eAsgeir Nilsen, Marit Rødbotten, Ken Prusa, and Chris Fedler\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e22.1 Introduction 191\u003c\/p\u003e \u003cp\u003e22.2 Sensory methods 191\u003c\/p\u003e \u003cp\u003e22.3 Sensory analysis of fermented meat products 192\u003c\/p\u003e \u003cp\u003eReferences 194\u003c\/p\u003e \u003cp\u003e\u003cb\u003e23 Color 195\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eJens K.S. Møller, Sisse Jongberg, and Leif H. Skibsted\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e23.1 Introduction 195\u003c\/p\u003e \u003cp\u003e23.2 Color-forming compounds 195\u003c\/p\u003e \u003cp\u003e23.3 Chemistry of meat color 195\u003c\/p\u003e \u003cp\u003e23.4 Influence of fermentation parameters on color 197\u003c\/p\u003e \u003cp\u003e23.5 Bacterial role in meat color 199\u003c\/p\u003e \u003cp\u003e23.6 Natural and organic cured meat 200\u003c\/p\u003e \u003cp\u003e23.7 Color stability of cured meat products 201\u003c\/p\u003e \u003cp\u003e23.8 Conclusion 203\u003c\/p\u003e \u003cp\u003eAcknowledgment 203\u003c\/p\u003e \u003cp\u003eReferences 203\u003c\/p\u003e \u003cp\u003e\u003cb\u003e24 Texture 207\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eShai Barbut\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e24.1 Introduction 207\u003c\/p\u003e \u003cp\u003e24.2 Texture of commercial products 207\u003c\/p\u003e \u003cp\u003e24.3 Texture development during fermentation 207\u003c\/p\u003e \u003cp\u003e24.4 Texture development during ripening 210\u003c\/p\u003e \u003cp\u003e24.5 Texture development during cooking (nondried\/semidried) 211\u003c\/p\u003e \u003cp\u003e24.6 Effects of processing parameters 213\u003c\/p\u003e \u003cp\u003e24.7 Effects of product modification with non-meat ingredients 214\u003c\/p\u003e \u003cp\u003e24.8 Conclusion 214\u003c\/p\u003e \u003cp\u003eReferences 215\u003c\/p\u003e \u003cp\u003e\u003cb\u003e25 Flavor 217\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMonica Flores and Alicia Olivares\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e25.1 Introduction 217\u003c\/p\u003e \u003cp\u003e25.2 Precursor generation reactions of fermented meat flavor 217\u003c\/p\u003e \u003cp\u003e25.3 Volatile compound generation reactions 218\u003c\/p\u003e \u003cp\u003e25.4 Extraction and identification of volatile compounds 218\u003c\/p\u003e \u003cp\u003e25.5 Elucidation of aroma active compounds 220\u003c\/p\u003e \u003cp\u003e25.6 Relevance of volatile compounds in fermented meats 220\u003c\/p\u003e \u003cp\u003eReferences 224\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart V Product Categories: General Considerations 227\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e26 Composition and Nutrition 229\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eDaniel Demeyer\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e26.1 Introduction 229\u003c\/p\u003e \u003cp\u003e26.2 Nutrient supply from meat and meat products 229\u003c\/p\u003e \u003cp\u003e26.3 Meat and meat products in healthy nutrition 232\u003c\/p\u003e \u003cp\u003e26.4 Recommended meat intakes 233\u003c\/p\u003e \u003cp\u003e26.5 Effects of fermentation on the nutritional and health properties of meat 234\u003c\/p\u003e \u003cp\u003eReferences 236\u003c\/p\u003e \u003cp\u003e\u003cb\u003e27 Functional Dry-Fermented Sausages 241\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eDiana Ansorena and Iciar Astiasaran\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e27.1 Introduction 241\u003c\/p\u003e \u003cp\u003e27.2 Modification of the mineral content in dry-fermented sausages 241\u003c\/p\u003e \u003cp\u003e27.3 Fat modifications in dry-fermented sausages 243\u003c\/p\u003e \u003cp\u003e27.4 Incorporation of fiber into dry-fermented sausages 245\u003c\/p\u003e \u003cp\u003e27.5 Use of dry-fermented sausages as probiotics 246\u003c\/p\u003e \u003cp\u003e27.6 Incorporation of vitamins 246\u003c\/p\u003e \u003cp\u003e27.7 Conclusion 247\u003c\/p\u003e \u003cp\u003eReferences 247\u003c\/p\u003e \u003cp\u003e\u003cb\u003e28 Low-Sodium Products 251\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eFidel Toldra and Jose M. Barat\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e28.1 Introduction 251\u003c\/p\u003e \u003cp\u003e28.2 Relevance of salt in fermented meats 251\u003c\/p\u003e \u003cp\u003e28.3 Strategies for sodium reduction 252\u003c\/p\u003e \u003cp\u003e28.4 Effects of sodium reduction on quality and safety 253\u003c\/p\u003e \u003cp\u003eReferences 254\u003c\/p\u003e \u003cp\u003e\u003cb\u003e29 International Standards: United States 259\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eElizabeth Boyle and Melvin C. Hunt\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e29.1 Introduction 259\u003c\/p\u003e \u003cp\u003e29.2 US regulatory process 259\u003c\/p\u003e \u003cp\u003e29.3 Regulatory definitions and specifications 260\u003c\/p\u003e \u003cp\u003e29.4 HACCP options 261\u003c\/p\u003e \u003cp\u003e29.5 Validation 261\u003c\/p\u003e \u003cp\u003eReferences 261\u003c\/p\u003e \u003cp\u003e\u003cb\u003e30 International Standards: Europe 263\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eReinhard Fries\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e30.1 Introduction 263\u003c\/p\u003e \u003cp\u003e30.2 Quality 263\u003c\/p\u003e \u003cp\u003e30.3 Microbiological safeguarding in food chains 266\u003c\/p\u003e \u003cp\u003e30.4 Generating microbiological data in practice 268\u003c\/p\u003e \u003cp\u003e30.5 Microbiological criteria for foodstuffs in Reg. (EC) 2073\/2005 270\u003c\/p\u003e \u003cp\u003eReferences 270\u003c\/p\u003e \u003cp\u003e\u003cb\u003e31 Packaging and Storage 273\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eByungrok Min and Dong Uk Ahn\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e31.1 Introduction 273\u003c\/p\u003e \u003cp\u003e31.2 Functions of food packaging 273\u003c\/p\u003e \u003cp\u003e31.3 Packaging materials 274\u003c\/p\u003e \u003cp\u003e31.4 Packaging systems 276\u003c\/p\u003e \u003cp\u003e31.5 Storage 279\u003c\/p\u003e \u003cp\u003eReferences 279\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart VI Semidry-Fermented Sausages 281\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e32 US Products-Semidry Sausage 283\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eRobert E. Rust\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e32.1 Introduction 283\u003c\/p\u003e \u003cp\u003e32.2 Methods of acidification 283\u003c\/p\u003e \u003cp\u003e32.3 Food safety 283\u003c\/p\u003e \u003cp\u003e32.4 Manufacturing processes 284\u003c\/p\u003e \u003cp\u003e32.5 Different types of US semidry sausage 285\u003c\/p\u003e \u003cp\u003eReference 285\u003c\/p\u003e \u003cp\u003e\u003cb\u003e33 European Products 287\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eFriedrich-Karl Lucke\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e33.1 Introduction 287\u003c\/p\u003e \u003cp\u003e33.2 Definition of “semidry-fermented sausage” in Europe 287\u003c\/p\u003e \u003cp\u003e33.3 General remarks on the manufacture of European-style semidry-fermented sausages 288\u003c\/p\u003e \u003cp\u003e33.4 Types of European-style semidry-fermented sausage 290\u003c\/p\u003e \u003cp\u003e33.5 Safety and stability 291\u003c\/p\u003e \u003cp\u003e33.6 Conclusion 291\u003c\/p\u003e \u003cp\u003eReferences 291\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart VII Dry-Fermented Sausages 293\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e34 US Products-Dry Sausage 295\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eRobert Maddock\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e34.1 Introduction 295\u003c\/p\u003e \u003cp\u003e34.2 European versus US products 295\u003c\/p\u003e \u003cp\u003e34.3 Definitions 295\u003c\/p\u003e \u003cp\u003e34.4 US manufacturing processes for dried sausages 296\u003c\/p\u003e \u003cp\u003e34.5 Basic formulations and processes for selected large-diameter dried sausages 297\u003c\/p\u003e \u003cp\u003e34.6 Safe production of dried sausages in the United States 298\u003c\/p\u003e \u003cp\u003e34.7 Process control points for dried sausage manufacturing 298\u003c\/p\u003e \u003cp\u003eReferences 299\u003c\/p\u003e \u003cp\u003e\u003cb\u003e35 Mediterranean Products 301\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eEva Hierro, Manuela Fernandez, Lorenzo de la Hoz, and Juan A. Ordon˜ ez\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e35.1 Introduction 301\u003c\/p\u003e \u003cp\u003e35.2 Production of Mediterranean dry-fermented sausages 301\u003c\/p\u003e \u003cp\u003e35.3 Changes during ripening of Mediterranean dry-fermented sausages 303\u003c\/p\u003e \u003cp\u003e35.4 Innovation in Mediterranean dry-fermented sausages 306\u003c\/p\u003e \u003cp\u003e35.5 Conclusion 308\u003c\/p\u003e \u003cp\u003eReferences 309\u003c\/p\u003e \u003cp\u003e\u003cb\u003e36 Northern European Products 313\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eAskild Holck, Even Heir, Tom C. Johannessen, and Lars Axelsson\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e36.1 Introduction 313\u003c\/p\u003e \u003cp\u003e36.2 Characteristics of Northern European sausages 313\u003c\/p\u003e \u003cp\u003e36.3 Sausages of Central Europe 316\u003c\/p\u003e \u003cp\u003e36.4 Sausages of Eastern Europe 317\u003c\/p\u003e \u003cp\u003e36.5 Sausages of the Nordic countries 318\u003c\/p\u003e \u003cp\u003eReferences 320\u003c\/p\u003e \u003cp\u003e\u003cb\u003e37 Asian Products 321\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMing-Ju Chen, Rung-Jen Tu, and Sheng-Yao Wang\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e37.1 Introduction 321\u003c\/p\u003e \u003cp\u003e37.2 Chinese products 321\u003c\/p\u003e \u003cp\u003e37.3 South East Asian products 324\u003c\/p\u003e \u003cp\u003e37.4 Himalayan fermented meat products 326\u003c\/p\u003e \u003cp\u003eReferences 326\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart VIII Fermented Products from Poultry and Other Meats 329\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e38 Fermented Poultry Sausages 331\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eE. Arnaud, S.J. Santchurn, and A. Collignan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e38.1 Introduction 331\u003c\/p\u003e \u003cp\u003e38.2 Fermented poultry sausages 332\u003c\/p\u003e \u003cp\u003e38.3 Other fermented products 336\u003c\/p\u003e \u003cp\u003eReferences 336\u003c\/p\u003e \u003cp\u003e\u003cb\u003e39 Fermented Sausages from Other Meats 339\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eEmin Burcin Ozvural and Halil Vural\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e39.1 Introduction 339\u003c\/p\u003e \u003cp\u003e39.2 Fermented products from other meats 339\u003c\/p\u003e \u003cp\u003e39.3 Scientific studies on other meats 340\u003c\/p\u003e \u003cp\u003eReferences 342\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart IX Ripened Meat Products 345\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e40 US Products-Dry-Cured Hams 347\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eDana J. Hanson, Gregg Rentfrow, M. Wes Schilling, W. Benjy Mikel, Kenneth J. Stalder\u003c\/i\u003e\u003ci\u003e, and Nicholas L. Berry \u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e40.1 Introduction 347\u003c\/p\u003e \u003cp\u003e40.2 Country ham standards 347\u003c\/p\u003e \u003cp\u003e40.3 Commercial dry-cured ham production in the United States 348\u003c\/p\u003e \u003cp\u003e40.4 Ham curing at home 351\u003c\/p\u003e \u003cp\u003e40.5 Safety 352\u003c\/p\u003e \u003cp\u003e40.6 Cooking 352\u003c\/p\u003e \u003cp\u003e40.7 Research 352\u003c\/p\u003e \u003cp\u003eReferences 353\u003c\/p\u003e \u003cp\u003e\u003cb\u003e41 Central and South American Products 355\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eSilvina Fadda and Graciela Vignolo\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e41.1 Introduction 355\u003c\/p\u003e \u003cp\u003e41.2 Meat consumption and habits 355\u003c\/p\u003e \u003cp\u003e41.3 Meat production in Latin American countries 355\u003c\/p\u003e \u003cp\u003e41.4 Typical meat products, microbial ecology, and safety risks 356\u003c\/p\u003e \u003cp\u003e41.5 Conclusion 359\u003c\/p\u003e \u003cp\u003eReferences 359\u003c\/p\u003e \u003cp\u003e\u003cb\u003e42 Mediterranean Products 361\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMario Estevez, Sonia Ventanas, David Morcuende, and Jesus Ventanas\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e42.1 Introduction 361\u003c\/p\u003e \u003cp\u003e42.2 Production of dry-cured hams 361\u003c\/p\u003e \u003cp\u003e42.3 Spanish dry-cured hams 362\u003c\/p\u003e \u003cp\u003e42.4 Italian dry-cured hams 365\u003c\/p\u003e \u003cp\u003e42.5 French dry-cured hams 367\u003c\/p\u003e \u003cp\u003eReferences 368\u003c\/p\u003e \u003cp\u003e\u003cb\u003e43 Nordic Products 371\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eTorunn Thauland Haseth, Gudjon Thorkelsson, Eero Puolanne, and Maan Singh Sidhu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e43.1 Introduction 371\u003c\/p\u003e \u003cp\u003e43.2 Norwegian fenalår 371\u003c\/p\u003e \u003cp\u003e43.3 Norwegian pinnekjøtt 372\u003c\/p\u003e \u003cp\u003e43.4 Norwegian dry-cured ham (spekeskinke) 373\u003c\/p\u003e \u003cp\u003e43.5 Icelandic hangikjöt 373\u003c\/p\u003e \u003cp\u003e43.6 Faroese skerpikjøt 373\u003c\/p\u003e \u003cp\u003e43.7 Greenlandic mattaq and igunaq 374\u003c\/p\u003e \u003cp\u003e43.8 Finnish Lapin Poron kylmäsavuliha 374\u003c\/p\u003e \u003cp\u003e43.9 Finnish Lapin Poron kuivaliha 375\u003c\/p\u003e \u003cp\u003eReferences 375\u003c\/p\u003e \u003cp\u003e\u003cb\u003e44 Asian Products 377\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eGuang-Hong Zhou and Gai-Ming Zhao\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e44.1 Introduction 377\u003c\/p\u003e \u003cp\u003e44.2 History and traits of Jinhua ham 377\u003c\/p\u003e \u003cp\u003e44.3 Processing of Jinhua ham 377\u003c\/p\u003e \u003cp\u003e44.4 Possible factors causing differences in Chinese dry-cured hams 380\u003c\/p\u003e \u003cp\u003eReferences 381\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart X Biological and Chemical Safety of Fermented Meat Products 383\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e45 Spoilage Microorganisms: Risks and Control 385\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMarie-Christine Champomier-Verges and Monique Zagorec\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e45.1 Introduction 385\u003c\/p\u003e \u003cp\u003e45.2 Putative spoilage microorganisms 385\u003c\/p\u003e \u003cp\u003e45.3 Examples of spoilage occurring in fermented sausage 386\u003c\/p\u003e \u003cp\u003e45.4 Strategies for spoilage control 386\u003c\/p\u003e \u003cp\u003e45.5 Conclusion 387\u003c\/p\u003e \u003cp\u003eReferences 388\u003c\/p\u003e \u003cp\u003e\u003cb\u003e46 Pathogens: Risks and Control 389\u003cbr\u003e\u003c\/b\u003e\u003ci\u003ePanagiotis Skandamis and George-John E. Nychas\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e46.1 Introduction 389\u003c\/p\u003e \u003cp\u003e46.2 Hazard identification 390\u003c\/p\u003e \u003cp\u003e46.3 Hazard characterization: defense mechanism 390\u003c\/p\u003e \u003cp\u003e46.4 Exposure assessment 392\u003c\/p\u003e \u003cp\u003e46.5 Control measures 406\u003c\/p\u003e \u003cp\u003eReferences 409\u003c\/p\u003e \u003cp\u003e\u003cb\u003e47 Biogenic Amines: Risks and Control 413\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eM. Carmen Vidal-Carou, M. Teresa Veciana-Nogues, M. Luz Latorre-Moratalla, and Sara Bover-Cid\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e47.1 Introduction: biogenic amine classification and relevance 413\u003c\/p\u003e \u003cp\u003e47.2 Health risks of biogenic amines in fermented sausages 413\u003c\/p\u003e \u003cp\u003e47.3 Aminogenesis in fermented sausages and measures for its control 415\u003c\/p\u003e \u003cp\u003e47.4 Conclusion 424\u003c\/p\u003e \u003cp\u003eReferences 424\u003c\/p\u003e \u003cp\u003e\u003cb\u003e48 Toxic Compounds of Chemical Origin 429\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMilagro Reig and Fidel Toldra\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e48.1 Introduction 429\u003c\/p\u003e \u003cp\u003e48.2 N-nitrosamines 429\u003c\/p\u003e \u003cp\u003e48.3 Polycyclic aromatic hydrocarbons (PAHs) 430\u003c\/p\u003e \u003cp\u003e48.4 Oxidation 431\u003c\/p\u003e \u003cp\u003e48.5 Veterinary drug residues 431\u003c\/p\u003e \u003cp\u003e48.6 Environmental contaminants 433\u003c\/p\u003e \u003cp\u003eReferences 433\u003c\/p\u003e \u003cp\u003e\u003cb\u003e49 Foodborne Outbreaks 435\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eColin Pierre\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e49.1 Introduction 435\u003c\/p\u003e \u003cp\u003e49.2 \u003ci\u003eStaphylococcus aureus\u003c\/i\u003e 435\u003c\/p\u003e \u003cp\u003e49.3 \u003ci\u003eSalmonella \u003c\/i\u003espp. 435\u003c\/p\u003e \u003cp\u003e49.4 Verotoxigenic strains of \u003ci\u003eEscherichia coli\u003c\/i\u003e 436\u003c\/p\u003e \u003cp\u003e49.5 \u003ci\u003eYersinia enterocolitica\u003c\/i\u003e 437\u003c\/p\u003e \u003cp\u003e49.6 \u003ci\u003eListeria monocytogenes\u003c\/i\u003e 437\u003c\/p\u003e \u003cp\u003e49.7 Thermotolerant \u003ci\u003eCampylobacter\u003c\/i\u003e 438\u003c\/p\u003e \u003cp\u003e49.8 Parasites 438\u003c\/p\u003e \u003cp\u003e49.9 Conclusion 438\u003c\/p\u003e \u003cp\u003eReferences 438\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart XI Processing Sanitation and Quality Assurance 441\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e50 Basic Sanitation 443\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eBeatriz Melero, Ana M. Diez, and Jordi Rovira\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e50.1 Introduction 443\u003c\/p\u003e \u003cp\u003e50.2 Raw materials and ingredients 443\u003c\/p\u003e \u003cp\u003e50.3 Plant environment 443\u003c\/p\u003e \u003cp\u003e50.4 Personnel hygiene and training 446\u003c\/p\u003e \u003cp\u003eReferences 448\u003c\/p\u003e \u003cp\u003e\u003cb\u003e51 Processing Plant Sanitation 451\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eJordi Rovira, Ana M. Diez, and Beatriz Melero\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e51.1 Introduction 451\u003c\/p\u003e \u003cp\u003e51.2 Fermented meat products and poultry 451\u003c\/p\u003e \u003cp\u003e51.3 Fermented sausage processing plant sanitation 452\u003c\/p\u003e \u003cp\u003e51.4 Methods of evaluating the sanitation state of a plant 457\u003c\/p\u003e \u003cp\u003e51.5 Final considerations 458\u003c\/p\u003e \u003cp\u003eReferences 458\u003c\/p\u003e \u003cp\u003e\u003cb\u003e52 Quality Control 461\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eFidel Toldra, Monica Flores, and M. Concepcion Aristoy\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e52.1 Introduction 461\u003c\/p\u003e \u003cp\u003e52.2 Quality controls at each stage of processing 461\u003c\/p\u003e \u003cp\u003e52.3 Control of drying 462\u003c\/p\u003e \u003cp\u003e52.4 Control of sensory quality 462\u003c\/p\u003e \u003cp\u003eReferences 466\u003c\/p\u003e \u003cp\u003e\u003cb\u003e53 HACCP: Hazard Analysis and Critical Control Points 469\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eM.J. Fraqueza and A.S. Barreto\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e53.1 The HACCP concept: why use it 469\u003c\/p\u003e \u003cp\u003e53.2 HACCP model for fermented sausages: a generic model for HACCP implementation in traditional establishments and small fermented sausage plants 470\u003c\/p\u003e \u003cp\u003e53.3 Validation of the operative HACCP plan 483\u003c\/p\u003e \u003cp\u003e53.4 Revision of the HACCP plan 483\u003c\/p\u003e \u003cp\u003e53.5 Certification of food safety management systems 484\u003c\/p\u003e \u003cp\u003eReferences 484\u003c\/p\u003e \u003cp\u003e\u003cb\u003e54 Quality Assurance Plan 487\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eFriedrich-Karl Lucke\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e54.1 Introduction 487\u003c\/p\u003e \u003cp\u003e54.2 General remarks on the purchase and selection of raw materials 487\u003c\/p\u003e \u003cp\u003e54.3 Quality assurance plans and records for fermented sausages 488\u003c\/p\u003e \u003cp\u003e54.4 Quality assurance plans and records for raw dry hams 490\u003c\/p\u003e \u003cp\u003e54.5 Slicing, packaging, and storage of fermented sausages and raw dry hams 492\u003c\/p\u003e \u003cp\u003e54.6 End-product testing 492\u003c\/p\u003e \u003cp\u003e54.7 General remarks about the structure and extent of documentation 493\u003c\/p\u003e \u003cp\u003eReferences 493\u003c\/p\u003e \u003cp\u003eIndex 495\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eEditor-in-Chief:\u003c\/b\u003e\u003cbr\u003e Dr Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Valencia, Spain  \u003c\/p\u003e\u003cp\u003e\u003cb\u003eConsulting Editor:\u003c\/b\u003e\u003cbr\u003e Dr Y. H. Hui, Science Technology System, West Sacramento, CA, USA  \u003c\/p\u003e\u003cp\u003e\u003cb\u003eAssociate Editors:\u003c\/b\u003e\u003cbr\u003e Dr Iciar Astiasarán, Department of Food Science, Nutrition and Physiology, University of Navarra, Pamplona, Spain\u003cbr\u003e Dr Joseph G. Sebranek, Food Science and Human Nutrition, Iowa State University, Ames, IA, USA\u003cbr\u003e Dr Régine Talon, INRA, UR454 Microbiologie, Saint-Genès Champanelle, France   \u003c\/p\u003e\u003cp\u003eFermented meat products have been consumed for centuries in many different parts of the world. Today they constitute one of the most important groups of food worldwide. Bacterial cultures are used in their manufacture to preserve the meat and to confer particular textures and sensory attributes upon it. Examples of fermented meats include salami, chorizo, pepperoni, and saucisson. \u003c\/p\u003e\u003cp\u003eThis fully revised and expanded reference on meat fermentation presents the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: \u003c\/p\u003e\u003cul\u003e \u003cli\u003eMeat fermentation worldwide: overview, production, and principles\u003c\/li\u003e \u003cli\u003eRaw materials\u003c\/li\u003e \u003cli\u003eMicrobiology and starter cultures\u003c\/li\u003e \u003cli\u003eSensory attributes\u003c\/li\u003e \u003cli\u003eProduct categories: general considerations\u003c\/li\u003e \u003cli\u003eSemidry-fermented sausages\u003c\/li\u003e \u003cli\u003eDry-fermented sausages\u003c\/li\u003e \u003cli\u003eFermented products from poultry and other meats\u003c\/li\u003e \u003cli\u003eRipened meat products\u003c\/li\u003e \u003cli\u003eThe biological and chemical safety of fermented meat products\u003c\/li\u003e \u003cli\u003eProcessing sanitation and quality assurance\u003c\/li\u003e \u003c\/ul\u003e  \u003cp\u003eThere are five new chapters in the second edition, addressing the following topics: smoking and new smoke flavourings, probiotics, methodologies for the study of the microbial ecology in fermented sausages, low sodium in meat products, and Asian sausages.  \u003c\/p\u003e\u003cp\u003e\u003ci\u003eHandbook of Fermented Meat and Poultry, Second Edition\u003c\/i\u003e provides readers with a full overview of meat fermentation, the role of microorganisms (both naturally present and added as starter cultures), safety aspects, and the main chemical, biochemical, physical, and microbiological changes that occur in processing and how they affect final quality. Readers will find descriptions of the main types of fermented meat product worldwide and their main characteristics.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989331263717,"sku":"NP9781118522691","price":289.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781118522691.jpg?v=1761783698","url":"https:\/\/k12savings.com\/es\/products\/handbook-of-fermented-meat-and-poultry-isbn-9781118522691","provider":"K12savings","version":"1.0","type":"link"}