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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Handbook of Fermented
Meat and Poultry
by Fidel Toldrá
Wiley-Blackwell,
2007
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