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Handbook of Fermented Meat and Poultry 2nd edition

  • Handbook of Fermented Meat and Poultry 2nd edition

Handbook of Fermented Meat and Poultry 2nd edition

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£158.00
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 meats include salami, chorizo, pepperoni and saucisson.

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 meats include salami, chorizo, pepperoni and saucisson.

This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections:

  • Meat fermentation worldwide: overview, production and principles
  • Raw materials
  • Microbiology and starter cultures for meat fermentation
  • Sensory attributes
  • Product categories: general considerations
  • Semidry-fermented sausages
  • Dry-fermented sausages
  • Other fermented meats and poultry
  • Ripened meat products
  • Biological and chemical safety of fermented meat products
  • Processing sanitation and quality assurance

There are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages.

Additional Information

Author No
Availability No
Dimensions No
Extent 528 pages
ISBN 9781118522691
Publication date October 2014
Book Type Softcover

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