Meat products handbook : Practical science and technology
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書誌事項
Meat products handbook : Practical science and technology
（Woodhead Publishing in food science, technology and nutrition）
CRC Press , Woodhead, 2006
- Woodhead Publishing
- CRC Press
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注記
Includes index [629p]-648p
内容説明・目次
- 巻冊次
-
CRC Press ISBN 9780849380105
内容説明
There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty years' experience in the industry, Meat Products Handbook is designed to meet that need. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality. The author sets the stage with a review of meat composition and its effect on quality together with the role of additives. It goes on to discuss raw materials, additives, manufacturing processes, and representative recipes for a range of particular meat products.
目次
MEAT COMPOSITION AND ADDITIVES
THE PROTEIN AND FAT CONTENT OF MEAT
Amino Acids
Proteins
Collagen
Muscle Physiology
Flavour of Meat
Principles of Muscle Contraction and Relaxation
Enzymes in Meat
Fat
Rancidity of Fat
LDL- and HDL Cholesterol
Nutritional Values of Meat and Other Protein Rich Food
THE BIOCHEMISTRY OF MEAT
Biochemical Processes in Meat Pre-Slaughter
Biochemical Processes in Meat Post-Slaughter (rigor mortis)
THE TENDERNESS OF FRESH MEAT
Ageing of Meat to Enhance Tenderness
Enzymes Used to Enhance the Tenderness of Meat
DEFINITIONS OF TERMS USED IN MEAT SCIENCE AND TECHNOLOGY
PSE/RSE/DFD- and 'Normal' Meat
MDM/MSM Meat
Hot Boning of Meat - "Warm Meat Effect"
Thaw Rigor
Cold Shortening
Electrical Stimulation
Freezing and Thawing of Meat
Freezer-Burning
PH-Value
Aw-Value (Water Activity)
Eh-Value (Redox Potential)
Condensation Water
Maillard Reaction
Caramelization
ADDITIVES: PHOSPHATES, SALT-SODIUM CHLORIDE, AND HYDROCOLLOIDS
Phosphates
Salt-Sodium Chloride
Hydrocolloids
ADDITIVES: PROTEINS, CARBOHYDRATES, FILLERS, AND OTHER ADDITIVES
Proteins
Carbohydrates
Fillers: Maltodextrine, Flour, Wheat Fiber, Konjac, Cereal Binder, Rusk
Preservative s in Meat Products
Mono-Sodium-Glutamate (MSG)
Ribonucleotide and Other Flavor Enhancers
Water
Spices and Spice Extracts
Hydrolysed Vegetable Protein (HVP)
Antioxidants
Natural Smoke
Liquid Smoke
Colours in Meat Products
Whitening (Bleaching) of Meat
Glucano-Delta-Lactone (GDL)
Citric Acid
Emulsifiers in Meat Products
Alginate for Reformed Meat
Enzymes for Reformed Meat and Other Meat Products
Blood Derived Products for Reformed Meat
Allergy Risks from Additives in Meat
COLOUR IN FRESH MEAT AND CURED MEAT PRODUCTS
Retention of Colour in Fresh Meat and Uncured Meat Products
Nitrite and Nitrate
Mechanism of Colour Development in Cured Meat Products
Colour Enhancers
Measuring Colour: The L*-, a*-, and b*-System
TECHNOLOGIES FOR PARTICULAR MEAT PRODUCTS
COOKED HAM: WHOLE MUSCLE, BRINE-INJECTED PRODUCTS
Selection and Preparation of Raw Materials
Selection of Additives
Calculating Brine Composition and Injection Levels
Manufacturing Technology
Summary of Critical Production Issues
TYPICAL WHOLE MUSCLE, BRINE-INJECTED COOKED HAM PRODUCTS FROM AROUND THE WORLD
Bacon (Australia)
Bacon (New Zealand)
COB Ham (Cooked-Ham-on-the-Bone) (Australia)
Champagne Ham (Australia)
Master-Ham (Austria)
Kasseler (Austria, Germany)
Virginia Ham (Australia)
Bacon (England)
Bacon (USA)
Pastrami (USA and Australia)
Roast Pork (Australia)
Beef Bacon
COOKED HAM: NON-INJECTION METHODS FOR ADDING BRINE
Selection and Preparation of Raw Materials
Selection of Additives
Manufacturing Technology
Summary of Critical Production Issues
TYPICAL COOKED HAN PRODUCTS FROM AROUND THE WORLD USING NON-INJECTION METHODS FOR ADDING BRINE
Sandwich-Ham (Australia)
Chicken-Loaf (Worldwide)
Deleicates-Ham (Austria)
COOKED SAUSAGES
Selection of Raw Materials
Production and Use of Pork or Chicken Skin Emulsion in Cooked Sausages
Production and Use of Fat Emulsion in Cooked Sausages
Selection of Additives
Manufacturing Technology
Summary of Critical Production Issues
TYPICAL COOKED SAUSAGE PRODUCTS FROM AROUND THE WORLD
Frankfurter (Austria, Germany)
Frankfurter (Philippines)
Frankfurter (South Africa)
Frankfurter (Malaysia)
Chicken Sausage with Oil
Cooked Bratwurst
Hunter Sausage
Beer-Ham (Germany)
Luncheon (Australia)
Wieswurst-Bavarian White Sausage (Germany)
Mortadella (Italy)
Low-Fat Frankfurter
Bavarian Meat Loaf (Germany)
Meat Balls (Asia)
FRESH SAUSAGES
Selection of Raw Materials
Selection of Additives
Manufacturing Technology
Summary of Critical Production Issues
TYPICAL FRESH SAUSAGE PRODUCTS FROM AROUND THE WORLD
Nuremburg Bratwurst (Germany)
Boerwors (South Africa)
Barbecue (BBQ) Sausage (Australia)
Chicken Sausage (Australia)
Merguez (France)
Cumberland Sausage (Great Britain)
English Breakfast Sausage (Great Britain)
RAW FERMENTED SALAMI
Selection of Raw Materials
Selection of Additives
Manufacturing Technology
Summary of Critical Production Issues
TYPICAL RAW FERMENTED SALAMI PRODUCTS FROM AROUND THE WORLD
Hungarian Salami
Kantwurst (Austria)
Lup Cheong (China)
Cacciatore (Italy)
Milano Salami (Italy)
Summer Sausage (USA)
Sucuk (Turkey)
Chorizo (Spain)
Fuet (Spain)
Pepperoni (USA)
SEMI AND FULLY-COOKED FERMENTED SALAMI
Manufacturing Technology for Semi Cooked Fermented Salami
Manufacturing Technology for Fully-Cooked Fermented Salami
NON-FERMENTED SALAMI
Selection and Preparation of Raw Materials
Selection of Additives
Manufacturing Technology
Summary of Critical Production Issues
TYPICAL NON-FERMENTED SALAMI PRODUCTS FROM AROUND THE WORLD
Polish Salami (Austria)
Cheese-Salami (Austria)
Kransky (Slovenia)
Vienna Salami (Austria)
Cabanossi/Cabana (Austria/Australia)
SPREADABLE RAW FERMENTED SAUSAGE
Selection of Raw Materials
Selection of Additives
Manufacturing Technology
Summary of Critical Production Issues
TYPICAL RAW FERMENTED SAUSAGE PRODUCTS FROM AROUND THE WORLD
Finely Cut Tea Sausage - Teewurst (Germany, Austria)
Coarse Onion Mettwurst (Germany, Austria)
CURED AIR-DRIED MEAT PRODUCTS
Selection and Preparation of Raw Materials
Selection of Additives
Manufacturing Technology
Summary of Critical Production Issues
TYPICAL AIR-DRIED MEAT PRODUCTS FROM AROUND THE WORLD
Parma Ham (Italy)
Pancetta (Italy)
Parma Coppa (Italy)
Black Forest Ham (Germany)
Serano Ham (Spain)
Biltong (South Africa)
Pastrima (Turkey)
Buendner Fleisch -Dried Beef Buendner Styly (Switzerland)
Beef Jerky (USA)
Rou Gan and Shafu (China)
SPREADABLE LIVER SAUSAGE AND LIVER PATE
Selection and Preparation of Raw Materials
Selection of Additives
Manufacturing Technology Using Precooked Hot Materials (Conventional Method)
Production of Liver Pate
Summary of Critical Production Issues
TYPICAL LIVER SAUSAGE AND LIVER PATE PRODUCTS MADE AROUND THE WORLD
Fine Veal Liver Sausage (Austria)
Fine Liver Sausage (Germany, Austria)
Coarse Liver Sausage (Germany, Austria)
Fine Liver Sausage (Russia, South Africa)
Coarse Brandy-Liver-Pate in Pastry-Cover
Fine Pepper-Chicken Liver Pate in a Mould
Pate de Champagne (France)
Rillete Porc et Oie (France)
Pate de Bretons (France)
BURGER, PATTIES, AND CRUMBED PRODUCTS
Selection of Raw Materials
Selection of Additives
Manufacturing Technology
Summary of Critical Production Issues
Crumbed Products
TYPICAL PATTY AND NUGGET PRODUCTS FROM AROUND THE WORLD
Beef Patty
Chicken Patty
Chicken Nugget (High Quality)
Chicken Nugget (Low Cost)
SLICEABLE AND NON-SLICEABLE BLOOD SAUSAGE
Selection and Preparation of Raw Materials
Selection of Additives
Manufacturing Technology for Sliceable Blood Sausage
Manufacturing Technology for Non-Sliceable Blood Sausage
Summary of Critical Production Issues in the Production of Sliceable Blood Sausage
TYPICAL BLOOD SAUSAGE PRODUCTS FROM AROUND THE WORLD
Thueringian Blood Sausage (Germany)
Blood-Tongue-Sausage (Austria)
Black Pudding (England)
Black Pudding (Austria)
BRAWN AND MEAT JELLY
Selection and Preparation of Raw Materials
Selection of Additives
Manufacturing Technology for Brawn
Manufacturing Technology for Meat Jelly
Summary of Critical Production Issues in the Production of Brawn
TYPICAL BRAWN AND MEAT PRODUCTS FROM AROUND THE WORLD
Presswurst-Brawn (Austria)
Farmer Brawn (Austria, Germany)
Ham Jelly (Worldwide)
Chicken-Meat Jelly (Hand-made)
CANNED RETORTED CORNED BEEF
Selection of Raw Material for Corned Beef Using Semi-Cooked Meat
Precooking and Blanching
Mixing and Filling
The Retorting Process
Selection of Raw Materials for Corned Beef Using Pre-Cured Cooked Meat
Pre-Curing and Cooking of Meat
Mixing and Filling
The Retorting Process
MOISTURE-ENHANCED (CASE-READY) AND MARINATED MEAT
Selection of Raw Materials
Selection of Additives
Manufacturing Technology
Marinating of Meat
CASINGS AND PACKAGING MATERIALS
Natural Casings
Cellulose Casings
Collagen Casings
Waterproof (Non-Permeable) Casings
Non-Waterproof (Permeable) Casings
Different Packaging Materials
QUALITY AND SAFETY ISSUES
SENSORY EVALUATION OF MEAT PRODUCTS
Ways of Evaluating Meat Products
Triangular Tests and Competition Evaluations
HACCP IN MEAT PROCESSING COMPANIES
HACCP in the Supply Chain
Key Elements in HACCP Systems
INTRODUCTION TO THE MICROBIOLOGY OF MEAT AND MEAT PRODUCTS
Classification and Naming of Microorganisms
Endotoxin versus Exotoxin
Temperature Tolerance of Microorganism
Oxygen Tolerance of Microorganism
Optimal pH-Value in Meat for Bacteria Growth
Growth Curve of Bacteria
Gram-Positive and Gram-Negative Bacteria
Microbiological Spoilage of Meat and Meat Products
The Hurdle Principle in the Production of Meat and Meat Products
THE MICROBIOLOGY OF SPECIFIC BACTERIA
Flagella in Bacteria
Spore Formation in Bacteria
Family Micrococcaceae
Family Streptococcaceae
Family Enterobateriaceae
Family Pseudomonadaceae
Family Bacillaceae
Family Lactobacillaceae
Family Aeromonadaceae
Family Spirillaceae
Family Listeriaceae
Fungi in Meat Products
Bovine Spongiform Encephalopathy (BSE) and Other Transmissable Spongiform Encephalopahteies (TSEs)
PREDICTIVE MICROBIOLOGY FOR MEAT PRODUCTS
F-Value Calculations and Shelf-Life
F-Value Calculations for Pasteurized Products
F-Value Calculations for Retorted Products
- 巻冊次
-
Woodhead Publishing ISBN 9781845690502
内容説明
There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty years' experience in the industry, Meat products handbook is designed to meet that need. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality.The first part of the book reviews meat composition and its effect on quality together with the role of additives. There are chapters on fat, protein and other components in meat, changes in meat pre- and post-slaughter, and additives such as phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers. Part two reviews raw materials, additives, manufacturing processes and representative recipes from around the world for a range of particular meat products. It includes chapters on cooked ham and bacon, cooked, fresh and raw fermented sausages, raw fermented and non-fermented salami, cured air-dried products, burgers and patties, brawn and meat jelly, canned and marinated meat. The final part of the book discusses quality and safety issues, particularly meat microbiology.Meat products handbook is a standard reference for R&D, quality and production managers in meat processing.
目次
- Part 1 Meat composition and additives: The protein and fat content of meat
- The biochemistry of meat
- The tenderness of fresh meat
- Definitions of terms used in meat science and technology and meat conductivity
- Additives: Phosphates, salt-sodium chloride, hydrocolloids, salts of organic acids and lactate
- Additives: Proteins, carbohydrates, fillers and other additives
- Colour in fresh meat and cured meat products. Part 2 Technologies for particular meat products: Cooked ham: Whole muscle, brine-injected products
- Typical whole muscle, brine-injected cooked ham products from around the world
- Cooked ham: Non-injection methods for adding brine
- Typical cooked ham products from around the world using non-injection methods for adding brine
- Cooked sausages
- Typical cooked sausage products from around the world
- Fresh sausages
- Typical fresh sausage products from around the world
- Raw fermented salami
- Typical raw fermented salami products from around the world
- Semi and fully-cooked fermented salami
- Non-fermented salami
- Typical non-fermented salami products from around the world
- Spreadable raw fermented sausage
- Typical raw fermented sausage products from around the world
- Cured air-dried meat products
- Typical cured air-dried meat products from around the world
- Spreadable liver sausage and liver-pate
- Typical liver sausage and liver-pate products made around the world
- Burger, patties and crumbed products
- Typical patty and nugget products from around the world
- Sliceable and non-sliceable blood sausage
- Typical blood sausage products from around the world
- Brawn and meat jelly
- Typical brawn and meat products from around the world
- Canned retorted corned beef
- Moisture-enhanced (case-ready) and marinated meat
- Casings and packaging material. Part 3 Quality and safety issues: Sensory evaluation of meat products
- HACCP in meat processing companies
- Introduction to the microbiology of meat and meat products
- The microbiology of specific bacteria
- Predictive microbiology for meat products.
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