Handbook of Meat Processing

This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation. Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, paté, restructured meats and functional meat products. Each chapter addresses raw materials, ingredients and additives, processing technology, main types of products, production data, particular characteristics and sensory aspects, and future trends. Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products, with coverage including sensory evaluation; chemical and biological hazards including GMOs; HACCP; and quality assurance. This book is an invaluable resource for all meat scientists, meat processors, R&D professionals and product developers. Key features: Unparalleled international expertise of editor and contributing authors Addresses the state of the art of manufacturing the most important meat products Special focus on approaches to control the safety and quality of processed meats Extensive coverage of production technologies, sanitation, packaging and sensory evaluation

Preface ix List of Contributors xi About the Editor xv Part I. Technologies 3 1. Chemistry and Biochemistry of Meat 5 Elisabeth Huff-Lonergan 2. Technological Quality of Meat for Processing 25 Susan Brewer 3. Meat Decontamination 43 Panagiotis N. Skandamis, George-John E. Nychas, and John N. Sofos 4. Aging/Tenderization Mechanisms 87 Brian C. Bowker, Janet S. Eastridge, Ernie W. Paroczay, Janice A. Callahan, and Morse B. Solomon 5. Freezing/Thawing 105 Christian James and Stephen J. James 6. Curing 125 Karl O. Honikel 7. Emulsification 143 Irene Allais 8. Thermal Processing 169 Jane Ann Boles 9. Fermentation: Microbiology and Biochemistry 185 Spiros Paramithiotis, Eleftherios H. Drosinos, John N. Sofos, and George-John E. Nychas 10. Starter Cultures for Meat Fermentation 199 Pier Sandro Cocconcelli and Cecilia Fontana 11. Drying 219 Endre Zukál and Kálmán Incze 12. Smoking 231 Zdzisław E. Sikorski and Edward Kolakowski 13. Meat Packaging 247 Maurice G. O’Sullivan and Joseph P. Kerry 14. Novel Technologies for Microbial Spoilage Prevention 263 Oleksandr Tokarskyy and Douglas L. Marshall 15. Plant Cleaning and Sanitation 287 Stefania Quintavalla Part II. Products 299 16. Cooked Ham 301 Fidel Toldrá, Leticia Mora, and Mónica Flores 17. Cooked Sausages 313 Eero Puolanne 18. Bacon 327 Peter R. Sheard 19. Canned Products and Pâté 337 Isabel Guerrero Legarreta 20. Dry-Cured Ham 351 Fidel Toldrá and M. Concepción Aristoy 21. Mold-Ripened Sausages 363 Kálmán Incze 22. Semidry and Dry Fermented Sausages 379 Graciela Vignolo, Cecilia Fontana, and Silvina Fadda 23. Restructured Whole-Tissue Meats 399 Mustafa M. Farouk 24. Functional Meat Products 423 Keizo Arihara and Motoko Ohata Part III. Controls 441 25. Physical Sensors for Quality Control during Processing 443 Marta Castro-Giráldez, Pedro José Fito, Fidel Toldrá, and Pedro Fito 26. Sensory Evaluation of Meat Products 457 Geoffrey R. Nute 27. Detection of Chemical Hazards 469 Milagro Reig and Fidel Toldrá 28. Microbial Hazards in Foods: Food-Borne Infections and Intoxications 481 Daniel Y. C. Fung 29. Assessment of Genetically Modified Organisms (GMO) in Meat Products by PCR 501 Marta Hernández, Alejandro Ferrando, and David Rodríguez-Lázaro 30. HACCP: Hazard Analysis Critical Control Point 519 Maria João Fraqueza and António Salvador Barreto 31. Quality Assurance 547 Friedrich-Karl Lücke Index 561