Handbook of meat processing

Preface List of Contributors About the Editor PART I. Technologies 1. Chemistry and Biochemistry of Meat (Elisabeth Huff-Lonergan). 2. Technological Quality of Meat for Processing (Susan Brewer). 3. Meat Decontamination (Panagiotis N. Skandamis, George-John E. Nychas, and John N. Sofos). 4. Aging/Tenderization Mechanisms (Brian C. Bowker, Janet S. Eastridge, Ernie W. Paroczay, Janice A. Callahan, and Morse B. Solomon). 5. Freezing/Thawing (Christian James and Stephen J. James). 6. Curing (Karl O. Honikel). 7. Emulsification (Irene Allais). 8. Thermal Processing (Jane Ann Boles). 9. Fermentation: Microbiology and Biochemistry (S. Paramithiotis, Eleftherios H. Drosinos, John N. Sofos, and George-John E. Nychas). 10. Starter Cultures for Meat Fermentation (Pier Sandro Cocconcelli and Cecilia Fontana). 11. Drying (Endre Zukal and Kalman Incze). 12. Smoking (Zdzislaw E. Sikorski and Edward Ko'lakowski ). 13. Meat Packaging (Maurice G. O'Sullivan and Joseph P. Kerry). 14. Novel Technologies for Microbial Spoilage Prevention (Oleksandr Tokarskyy and Douglas L. Marshall). 15. Plant Cleaning and Sanitation (Stefania Quintavalla). PART II. Products 16. Cooked Ham (Fidel Toldra, Leticia Mora, and Monica Flores). 17. Cooked Sausages (Eero Puolanne). 18. Bacon (Peter R. Sheard). 19. Canned Products and Pate (Isabel Guerrero Legarreta). 20. Dry-Cured Ham (Fidel Toldra and M. Concepcion Aristoy). 21. Mold-Ripened Sausages (Kalman Incze). 22. Semidry and Dry Fermented Sausages (Graciela Vignolo, Cecilia Fontana, and Silvina Fadda). 23. Restructured Whole-Tissue Meats (Mustafa M. Farouk). 24. Functional Meat Products (Keizo Arihara and Motoko Ohata). PART III. Controls 25. Physical Sensors for Quality Control during Processing (Marta Castro-Giraldez, Pedro Jose Fito, Fidel Toldra, and Pedro Fito). 26. Sensory Evaluation of Meat Products (Geoffrey R. Nute). 27. Safety Controls: Detection of Chemical Hazards (Milagro Reig and Fidel Toldra). 28. Microbial Hazards in Foods: Food-Borne Infections and Intoxications (Daniel Y. C. Fung). 29. Assessment of Genetically Modified Organisms (GMO) in Meat Products by PCR (Marta Hernandez, Alejandro Ferrando, and David Rodriguez-Lazaro). 30. HACCP: Hazard Analysis Critical Control Point (Maria Joao Fraqueza and Antonio Salvador Barreto). 31. Quality Assurance (Friedrich-Karl Lucke). Index.