Добавлено: DRY -CURED MEAT PRODUCTS .Fidel Toldrti, Ph. D.

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Название: DRY -CURED MEAT PRODUCTS .Fidel Toldrti, Ph. D.
Описание: Dry-cured meat products, such as dry-cured ham and dry-fermented
sausages, constitute one of the most representative traditional foods that have
been produced and consumed throughout history by a diversity of cultures in
different areas of the world. These meat products, which have a wide variety of
flavors and textures, represent an important part of local economies, particular
cultures and gastronomic heritages. Today, there is an important trend to enrich
our sensory perceptions, and many consumers and meat industries around the
world are getting more and more interested in dry-cured meat products.
This book presents the latest developments in dry-cured meat products,
from raw materials and manufacture to the final products, and includes updated
scientific and technological information, especially on the safety, quality and
nutritional properties of these foods. The first chapter provides a historical
perspective, and Chap. 2 provides information on the composition, organization
and enzyme system of muscle. Chapters 3 and 4 present descriptions of the
manufacturing processes, including old and new technologies and trends for
acceleration. Chapter 5 covers fermentation aspects and the main characteristics
of starter cultures used in the processing of dry-fermented sausages. Chapters
6 and 7 present information on the two important groups of biochemical
reactions, proteolysis and lipolysis, respectively. Chapter 8 covers the important
flavor development characteristic of dry-cured meat products. Nutritional
properties are presented in Chap. 9. Chapter 10 presents the effects of raw
materials and processing on the quality of these meat products, and Chap. 11
presents the main defects and methods for prevention. Safety and economic
aspects are discussed in Chap. 12 and 13, respectively.
This book is written as a text for advanced undergraduate and graduate
students. It will also be useful as a reference for basidapplied scientists involved
in this field, and food technologists working in quality control and R&D
departments in the meat industry.

Год издания книги: 2002
Файл: Мясопродукты.pdf
Размер: 6.58 Мб

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