Handbook of Fermented Meat and Poultry

Editor Fidel Toldra, Ph.D., is a Research Professor and Head of the Meat Science Laboratory, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spain. Dr. Toldra has edited and/or authored more than nine books in food chemistry and food biochemistry, food flavors, and meat and poultry processing. Associate Editors Y. H. Hui, Ph.D., Science Technology System, West Sacramento, CA Iciar Astiasaran, Ph.D., University of Navarra, Pamplona, Spain Wai-Kit Nip, Ph.D., University of Hawaii at Manoa, Honolulu, HI Joseph G. Sebranek, Ph.D., Iowa State University, Ames, IA Expedito-Tadeu F. Silveira, Ph.D., Instituto de Tecnologia de Alimentos, Campinas - SP, Brazil Louise H. Stahnke, Ph.D., Chr. Hansen A/S, Horsholm, Denmark Regine Talon, Ph.D., Institut National de la Recherche Agronomique, Saint-Genes Champanelle, France.

Part 1. Meat Fermentation Worldwide: History and Principles. Chapter 1. A Historical Perspective of Meat Fermentation. Peter Zeuthen. Chapter 2. Production and Consumption of Fermented Meat Products. Herbert W. Ockerman & Lopa Basu. Chapter 3. Principles of Curing. Karl O. Honikel. Chapter 4. Principles of Meat Fermentation. Esko Petaja-Kanninen & Eero Poulanne. Chapter 5. Principles of Drying and Smoking. Pedro Fito, Ana Andres, Jose M. Barat. Part 2. Raw Materials. Chapter 6. Biochemistry of Muscle and Fat. Fidel Toldra. Chapter 7. Ingredients. Jorge Ruiz. Chapter 8. Additives. Pedro Roncales. Chapter 9. Spices and Seasonings. Yun-Chu Wu & Suey Ping Chi. Chapter 10. Casings. Yun-Chu Wu & Suey Ping Chi. Part 3. Microbiology and Starter Cultures for Meat Fermentation. Chapter 11. Microorganisms in Traditional Fermented Meats. Isabelle Lebert, Sabine Leroy & Regine Talon. Chapter 12. The Microbiology of Fermentation and Ripening. Margarita Garriga & Teresa Aymerich. Chapter 13. Starter Cultures: Bacteria. Pier Sandro Cocconcelli. Chapter 14. Starter Cultures: Bioprotective Cultures. Graciela Vignolo & Silvina Fadda. Chapter 15. Starter Cultures: Yeasts. M-Dolores Selgas & M-Luisa Garcia. Chapter 16. Starter Cultures: Molds. Elisabetta Spotti & Elettra Berni. Chapter 17. Genetics of Microbial Starters. Marie Champomier-Verges, A-M. Crutz-Le Coq, Monique Zagorec and Sabine Leroy, Emilie Dordet-Frisoni, S. Planchon & Regine Talon. Chapter 18. Influence of Processing Parameters on Cultures Performance. Louise H. Stahnke & Karsten Tjener. Part 4. Sensory Attributes. Chapter 19. General Considerations. Asgeir Nilsen & Marit Rodbotten. Chapter 20. Color. Jens K.S. Moller & Leif H. Skibsted. Chapter 21. Texture. Shai Barbut. Chapter 22. Flavor. Karsten Tjener & Louise H. Stahnke. Part 5. Product Categories: General Considerations. Chapter 23. Composition and Nutrition. Daniel Demeyer. Chapter 24. Functional Meat Products. Diana Ansorena & Iciar Astiasaran. Chapter 25. International Standards: USA. Melvin C Hunt & Elizabeth Boyle. Chapter 26. International Standards: Europe. Reinhard Fries. Chapter 27. Packaging and Storage. Byungrok Min & Dong U. Ahn. Part 6. Semidry-fermented Sausages. Chapter 28. US Products. Robert E. Rust Chapter 29. European Products. Kalman Incze. Part 7. Dry-fermented Sausages. Chapter 30. Dry-fermented Sausages: An Overview. Fidel Toldra and Wai-Kit Nip and Y H Hui. Chapter 31. US Products. Robert Maddock. Chapter 32. Mediterranean Products. Juan A. Ordonez & Lorenzo de la Hoz. Chapter 33. North European Products. Jurgen Schwing & Ralf Neidhardt. Part 8. Other Fermented Meats and Poultry. Chapter 34. Fermented Poultry Sausages. Sunita J. Santchurn & Antoine Collignan. Chapter 35. Fermented Sausages From Other Meats. Halil Vural & Emin Burcin Ozvural. Part 9. Ripened Meat Products. Chapter 36. US Products. Kenneth Stalder, Nicholas L. Berry and Dana J. Hanson and William MikelChapter 37. Central and South American Products. Silvina Fadda & Graciela Vignolo. Chapter 38. Mediterranean Products. Mario Estevez, Sonia Ventanas, David Morcuende & Jesus Ventanas. Chapter 39. North European Products. Torunn T. Haseth, Maan S. Sidhu and Gudjon Thorkelsson. Chapter 40. Asian Products. Gian H. Zhou and Gai-Ming Zhao. Part 10. Biological and Chemical Safety of Fermented Meat Products. Chapter 41. Spoilage Microorganisms: Risks and Control. Jean Labadie. Chapter 42. Pathogens: Risks and Control. Panagiotis Skandamis & George-John E. Nychas. Chapter 43. Biogenic Amines: Risks and Control. M.Carmen Vidal-Carou, Teresa Veciana-Nogues, M.Luz Latorre-Moratalla & SaraBover-Cid. Chapter 44. Chemical Origin Toxic Compounds. Milagro Reig & Fidel Toldra. Chapter 45. Disease Outbreaks. Colin Pierre. Part 11. Processing Sanitation and Quality Assurance. Chapter 46. Basic Sanitation. Stefania Quintavalla & Silvana Barbuti. Chapter 47. Processing Plant Sanitation. Jordi Rovira & Dorota Puszczewicz. Chapter 48. Quality Control. Fidel Toldra, Monica Flores, Miguel A. Sentandreu & M-Concenpcion Aristoy. Chapter 49. HACCP. Maria Joao Fraqueza. Chapter 50. Quality Assurance Plan. Friedrich-Karl Lucke