Fermented meats
β Geoffrey Campbell-Platt; P E Cook
π Library
π
1995
π Blackie Academic & Professional
π English
β¦ LIBER β¦
π
Fermented Meats
β Scribed by R. Lawrie (auth.), G. Campbell-Platt, P. E. Cook (eds.)
- Publisher
- Springer US
- Year
- 1995
- Tongue
- English
- Leaves
- 251
- Edition
- 1
- Category
- Library
β¬ Acquire This Volume
No coin nor oath required. For personal study only.
β¦ Synopsis
Preservation by fermentation is one of the oldest food technologies, and yet it continues to play an important role in meat preservation in many parts of the world. These processes can be relatively simple, with minimal microbial involvement, or more complex, involving defined ingredients and starter cultures with controlled environmental conditions. Most meat fermentations rely on the use of salt as an ingredient, sometimes with the addition of nitrate, nitrite and spices. In some cases the meat may be smoked and, as with some cheese fermentations, fermented meats may be ripened by moulds and yeasts. The preservation of meats by fermentation depends on the interaction of a number of environmental and microbioΒ logical factors including the pH, water activity, redox potential and the presence of preservatives and a competitive microftora. The subject of fermented meats is an important but relatively specialised area of microbiology and food technology. Few books have specifically addressed this subject and the topic has usually been dealt with in reviews and research papers with a significant proportion of these being published in languages other than English. As far as we are aware, this volume is the first to bring together a selection of key topics relating to the production of fermented meats and their chemical and microbiological properties. The book begins with a general chapter on the properties of meat.
β¦ Table of Contents
Front Matter....Pages i-xii
The structure, composition and preservation of meat....Pages 1-38
Fermented meats β A world perspective....Pages 39-52
Historical aspects of meat fermentations....Pages 53-68
Bacterial fermentation of meats....Pages 69-109
Fungal ripened meats and meat products....Pages 110-129
Starter cultures for meat fermentations....Pages 130-159
Stable and safe fermented sausages world-wide....Pages 160-175
Flavour chemistry of fermented sausages....Pages 176-193
Fungal toxins in raw and fermented meats....Pages 194-216
Fermented meat production and consumption in the European Union....Pages 217-233
Back Matter....Pages 235-242
β¦ Subjects
Food Science
π SIMILAR VOLUMES
Fermented meat products: health aspects
β Nevijo Zdolec
π Library
π
2016
π Crc Press
π English
<P>This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented meat microbiology, veterinary public health, chemistry, technology, biotechnology, nutrition, toxicology, and quality assurance, and gives a broad
Handbook of fermented meat and poultry
β ToldrΓ‘, Fidel(Editor);Hui, Y H;Astiasaran, Iciar;Sebranek, Joseph
π Library
π
2015
π Wiley-Blackwell
π English
Fermented 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 me
Fermented Meat Products_Production and C
β Herbert W. Ockerman
π Library
π
2010
π Ohio State University
π English
Handbook of Fermented Meat and Poultry
β Fidel ToldrΓ‘
π Library
π
2007
π Blackwell Pub
π English
Handbook of fermented meat and poultry
β Fidel ToldrΓ‘, Iciar Astiasaran, Joseph Sebranek, Regine Talon, Y. H. Hui
π Library
π
2014
π Wiley-Blackwell
π English
<p>Fermented 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