Handbook of Fermented Meat and Poultry

List of Contributors, xvii Preface, xxi Part I Meat Fermentation Worldwide: Overview, Production, and Principles, 1 1 Dry-Fermented Sausages and Ripened Meats: An Overview, 3 Fidel Toldra and Y.H. Hui 2 Production and Consumption of Fermented Meat Products, 7 Herbert W. Ockerman and Lopa Basu 3 Principles of Meat Fermentation, 13 Eero Puolanne and Esko Petaja-Kanninen 4 Principles of Curing, 19 Ronald B. Pegg and Karl O. Honikel 5 Principles of Drying, 31 Raul Grau, Ana Andres, and Jose M. Barat 6 Principles of Smoking, 39 Zdzis³aw E. Sikorski and Izabela Sinkiewicz Part II Raw Materials, 47 7 The Biochemistry of Meat and Fat, 49 Fidel Toldra and Milagro Reig 8 Ingredients, 55 Jorge Ruiz and Trinidad Perez-Palacios 9 Additives, 69 Pedro Roncales 10 Spices and Seasonings, 79 Suey Ping Chi and Yun Chu Wu 11 Casings, 89 Yun Chu Wu, Suey Ping Chi, and Souad Christieans Part III Microbiology and Starter Cultures, 97 12 Microorganisms in Traditional Fermented Meats, 99 Sabine Leroy, Isabelle Lebert, and Regine Talon 13 The Microbiology of Fermentation and Ripening, 107 Margarita Garriga and Teresa Aymerich 14 Bacteria, 117 Pier Sandro Cocconcelli and Cecilia Fontana 15 Bioprotective Cultures, 129 Graciela Vignolo, Patricia Castellano, and Silvina Fadda 16 Yeasts, 139 M.D. Selgas and M.L. García 17 Molds, 147 Elettra Berni 18 Probiotics, 155 Keizo Arihara 19 The Genetics of Microbial Starters, 161 Jamila Anba-Mondoloni, Marie-Christine Champomier-Verges, Monique Zagorec, Sabine Leroy, Emilie Dordet-Frisoni, Stella Planchon, and Regine Talon 20 The Influence of Processing Parameters on Starter Culture Performance, 169 F. Leroy, T. Goudman and L. De Vuyst 21 Methodologies for the Study of Microbial Ecology in Fermented Sausages, 177 Valentina Alessandria, Kalliopi Rantsiou, Paola Dolci, and Luca Cocolin Part IV Sensory Attributes, 189 22 Sensory Analyses-General Considerations, 191 Asgeir Nilsen, Marit Rødbotten, Ken Prusa, and Chris Fedler 23 Color, 195 Jens K.S. Møller, Sisse Jongberg, and Leif H. Skibsted 24 Texture, 207 Shai Barbut 25 Flavor, 217 Monica Flores and Alicia Olivares Part V Product Categories: General Considerations, 227 26 Composition and Nutrition, 229 Daniel Demeyer 27 Functional Dry-Fermented Sausages, 241 Diana Ansorena and Iciar Astiasaran 28 Low-Sodium Products, 251 Fidel Toldra and Jose M. Barat 29 International Standards: United States, 259 Elizabeth Boyle and Melvin C. Hunt 30 International Standards: Europe, 263 Reinhard Fries 31 Packaging and Storage, 273 Byungrok Min and Dong Uk Ahn Part VI Semidry-Fermented Sausages, 281 32 US Products-Semidry Sausage, 283 Robert E. Rust 33 European Products, 287 Friedrich-Karl Lucke Part VII Dry-Fermented Sausages, 293 34 US Products-Dry Sausage, 295 Robert Maddock 35 Mediterranean Products, 301 Eva Hierro, Manuela Fernandez, Lorenzo de la Hoz, and Juan A. Ordoñez 36 Northern European Products, 313 Askild Holck, Even Heir, Tom C. Johannessen, and Lars Axelsson 37 Asian Products, 321 Ming-Ju Chen, Rung-Jen Tu, and Sheng-Yao Wang Part VIII Fermented Products from Poultry and Other Meats, 329 38 Fermented Poultry Sausages, 331 E. Arnaud, S.J. Santchurn, and A. Collignan 39 Fermented Sausages from Other Meats, 339 Emin Burcin Ozvural and Halil Vural Part IX Ripened Meat Products, 345 40 US Products-Dry-Cured Hams, 347 Dana J. Hanson, Gregg Rentfrow, M. Wes Schilling, W. Benjy Mikel, Kenneth J. Stalder, and Nicholas L. Berry 41 Central and South American Products, 355 Silvina Fadda and Graciela Vignolo 42 Mediterranean Products, 361 Mario Estevez, Sonia Ventanas, David Morcuende, and Jesus Ventanas 43 Nordic Products, 371 Torunn Thauland Haseth, Gudjon Thorkelsson, Eero Puolanne, and Maan Singh Sidhu 44 Asian Products, 377 Guang-Hong Zhou and Gai-Ming Zhao Part X Biological and Chemical Safety of Fermented Meat Products, 383 45 Spoilage Microorganisms: Risks and Control, 385 Marie-Christine Champomier-Verges and Monique Zagorec 46 Pathogens: Risks and Control, 389 Panagiotis Skandamis and George-John E. Nychas 47 Biogenic Amines: Risks and Control, 413 M. Carmen Vidal-Carou, M. Teresa Veciana-Nogues, M. Luz Latorre-Moratalla, and Sara Bover-Cid 48 Toxic Compounds of Chemical Origin, 429 Milagro Reig and Fidel Toldra 49 Foodborne Outbreaks, 435 Colin Pierre Part XI Processing Sanitation and Quality Assurance, 441 50 Basic Sanitation, 443 Beatriz Melero, Ana M. Diez, and Jordi Rovira 51 Processing Plant Sanitation, 451 Jordi Rovira, Ana M. Diez, and Beatriz Melero 52 Quality Control, 461 Fidel Toldra, Monica Flores, and M. Concepcion Aristoy 53 HACCP: Hazard Analysis and Critical Control Points, 469 M.J. Fraqueza and A.S. Barreto 54 Quality Assurance Plan, 487 Friedrich-Karl Lucke Index, 495