Original PDF Ebook – Handbook of Fermented Meat and Poultry2nd Edition – 9781118522691

Original PDF Ebook – Handbook of Fermented Meat and Poultry2nd Edition – 9781118522691

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._x000D_
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:_x000D_
• Meat fermentation worldwide: overview, production and principles_x000D_
• Raw materials_x000D_
• Microbiology and starter cultures for meat fermentation_x000D_
• Sensory attributes_x000D_
• Product categories: general considerations_x000D_
• Semidry-fermented sausages_x000D_
• Dry-fermented sausages_x000D_
• Other fermented meats and poultry_x000D_
• Ripened meat products_x000D_
• Biological and chemical safety of fermented meat products_x000D_
• Processing sanitation and quality assurance