Handbook of Meat Processing

Fidel Toldrá, Ph.D., is a Research Professor and Head of the Meat Science Laboratory, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spain. Dr. Toldrá has edited and/or authored more than ten books in food chemistry and food biochemistry, and meat and poultry processing including Handbook of Fermented Meat and Poultry, Advances in Food Diagnostics and Dry-cured Meat Products.

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• Preface ixList of Contributors xiAbout the Editor xvPart I. Technologies 31. Chemistry and Biochemistry of Meat 5Elisabeth Huff-Lonergan2. Technological Quality of Meat for Processing 25Susan Brewer3. Meat Decontamination 43Panagiotis N. Skandamis, George-John E. Nychas, and John N. Sofos4. Aging/Tenderization Mechanisms 87Brian C. Bowker, Janet S. Eastridge, Ernie W. Paroczay, Janice A. Callahan, and Morse B. Solomon5. Freezing/Thawing 105Christian James and Stephen J. James6. Curing 125Karl O. Honikel7. Emulsification 143Irene Allais8. Thermal Processing 169Jane Ann Boles9. Fermentation: Microbiology and Biochemistry 185Spiros Paramithiotis, Eleftherios H. Drosinos, John N. Sofos, and George-John E. Nychas10. Starter Cultures for Meat Fermentation 199Pier Sandro Cocconcelli and Cecilia Fontana11. Drying 219Endre Zukál and Kálmán Incze12. Smoking 231Zdzisław E. Sikorski and Edward Kolakowski13. Meat Packaging 247Maurice G. O’Sullivan and Joseph P. Kerry14. Novel Technologies for Microbial Spoilage Prevention 263Oleksandr Tokarskyy and Douglas L. Marshall15. Plant Cleaning and Sanitation 287Stefania QuintavallaPart II. Products 29916. Cooked Ham 301Fidel Toldrá, Leticia Mora, and Mónica Flores17. Cooked Sausages 313Eero Puolanne18. Bacon 327Peter R. Sheard19. Canned Products and Pâté 337Isabel Guerrero Legarreta20. Dry-Cured Ham 351Fidel Toldrá and M. Concepción Aristoy21. Mold-Ripened Sausages 363Kálmán Incze22. Semidry and Dry Fermented Sausages 379Graciela Vignolo, Cecilia Fontana, and Silvina Fadda23. Restructured Whole-Tissue Meats 399Mustafa M. Farouk24. Functional Meat Products 423Keizo Arihara and Motoko OhataPart III. Controls 44125. Physical Sensors for Quality Control during Processing 443Marta Castro-Giráldez, Pedro José Fito, Fidel Toldrá, and Pedro Fito26. Sensory Evaluation of Meat Products 457Geoffrey R. Nute27. Detection of Chemical Hazards 469Milagro Reig and Fidel Toldrá28. Microbial Hazards in Foods: Food-Borne Infections and Intoxications 481Daniel Y. C. Fung29. Assessment of Genetically Modified Organisms (GMO) in Meat Products by PCR 501Marta Hernández, Alejandro Ferrando, and David Rodríguez-Lázaro30. HACCP: Hazard Analysis Critical Control Point 519Maria João Fraqueza and António Salvador Barreto31. Quality Assurance 547Friedrich-Karl LückeIndex 561