Meat products handbook : (Record no. 8892)

MARC details
000 -LEADER
fixed length control field 28146nam a22001577a 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20210421182723.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 210421b ||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 13: 978-1-84569-172-1
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number e-book (FST)
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Feiner, Gerhard
245 ## - TITLE STATEMENT
Title Meat products handbook :
Remainder of title Practical science and technology /
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc England :
Name of publisher, distributor, etc Woodhead publishing limited,
Date of publication, distribution, etc 2006
520 ## - SUMMARY, ETC.
Summary, etc Contents<br/>Preface ................................................................................................... xv<br/>Acknowledgements ................................................................................ xvii<br/>Disclaimer ............................................................................................ xix<br/>List of abbreviations ............................................................................. xxi<br/>Part I Meat composition and additives ............................................ 1<br/>1 The protein and fat content of meat ........................................ 3<br/>1.1 Amino acids ....................................................................... 4<br/>1.2 Proteins .............................................................................. 7<br/>1.3 Collagen ............................................................................. 9<br/>1.4 Muscle physiology ............................................................ 10<br/>1.5 Flavour of meat ................................................................. 15<br/>1.6 Principles of muscle contraction and relaxation .............. 18<br/>1.7 Enzymes in meat ............................................................... 20<br/>1.8 Fat....................................................................................... 21<br/>1.9 Rancidity of fat .................................................................. 27<br/>1.10 Low-density lipoprotein and high-density lipoprotein<br/>cholesterol .......................................................................... 31<br/>1.11 Nutritional value of meat and other protein-rich food .... 32<br/>2 The biochemistry of meat .......................................................... 33<br/>2.1 Biochemical processes in meat pre-slaughter .................. 33<br/>2.2 Biochemical processes in meat post-slaughter<br/>(rigor mortis) ..................................................................... 38<br/>3 The tenderness of fresh meat .................................................... 42<br/>3.1 Ageing of meat for enhancing tenderness ........................ 42<br/>3.2 Enzymes used for enhancing the tenderness of meat ...... 45<br/>4 Definitions of terms used in meat science and technology .... 46<br/>4.1 Pale soft exudative (PSE) meat, red soft exudative (RSE)<br/>meat, dry firm dark (DFD) meat and ‘normal’ meat ....... 46<br/>v<br/>vi Contents<br/>4.2 Mechanically deboned meat and mechanically separated<br/>meat .................................................................................... 50<br/>4.3 Hot boning of meat: ‘warm-meat effect’ ......................... 53<br/>4.4 Thaw rigor ......................................................................... 54<br/>4.5 Cold shortening ................................................................. 55<br/>4.6 Electrical stimulation ......................................................... 57<br/>4.7 Freezing and thawing of meat .......................................... 58<br/>4.8 Freezer burning .................................................................. 64<br/>4.9 pH value ............................................................................. 65<br/>4.10 Aw value (water activity) ................................................... 66<br/>4.11 Eh value (redox potential) ................................................. 67<br/>4.12 Condensation water ........................................................... 68<br/>4.13 Maillard reaction ............................................................... 70<br/>4.14 Caramelization ................................................................... 70<br/>4.15 Conductivity of meat ......................................................... 71<br/>5 Additives: phosphates, salts (sodium chloride and<br/>potassium chloride, citrate, lactate) and hydrocolloids ......... 72<br/>5.1 Phosphates ......................................................................... 73<br/>5.2 Salts (sodium chloride and potassium chloride, citrate,<br/>lactate) ................................................................................ 77<br/>5.3 Hydrocolloids .................................................................... 83<br/>6 Additives: proteins, carbohydrates, fillers and other<br/>additives ........................................................................................ 89<br/>6.1 Proteins .............................................................................. 89<br/>6.2 Carbohydrates .................................................................... 98<br/>6.3 Fillers: maltodextrin, flour, wheat fibre, konjac, cereal<br/>binder and rusk .................................................................. 109<br/>6.4 Preservatives in meat products ......................................... 112<br/>6.5 Monosodium glutamate ..................................................... 115<br/>6.6 Ribonucleotide and other flavour enhancers .................... 116<br/>6.7 Water .................................................................................. 116<br/>6.8 Spices and spice extracts .................................................. 118<br/>6.9 Hydrolysed vegetable protein ........................................... 122<br/>6.10 Antioxidants ....................................................................... 123<br/>6.11 Natural smoke .................................................................... 125<br/>6.12 Liquid smoke ..................................................................... 129<br/>6.13 Colours in meat products .................................................. 131<br/>6.14 Whitening (bleaching) of meat ......................................... 133<br/>6.15 Glucono-d-lactone ............................................................. 134<br/>6.16 Citric acid .......................................................................... 134<br/>6.17 Emulsifiers in meat products ............................................ 135<br/>6.18 Alginate for re-formed meat ............................................. 137<br/>6.19 Enzymes for re-formed meat and other meat<br/>products .............................................................................. 138<br/>Contents vii<br/>6.20 Blood-derived products for re-formed meat ..................... 139<br/>6.21 Allergens in meat products ............................................... 139<br/>7 Colour in fresh meat and in cured meat products ................. 142<br/>7.1 Retention of colour in fresh meat and uncured meat<br/>products .............................................................................. 142<br/>7.2 Nitrite and nitrate .............................................................. 147<br/>7.3 Mechanism of colour development in cured meat<br/>products .............................................................................. 150<br/>7.4 Colour enhancers ............................................................... 153<br/>7.5 Measuring colour: the L*–a*–b* system ......................... 156<br/>Part II Technologies for particular meat products ........................ 159<br/>8 Whole-muscle brine-injected products .................................... 161<br/>8.1 Selection and preparation of raw materials ...................... 162<br/>8.2 Selection of additives ........................................................ 166<br/>8.3 Calculating brine composition and injection levels ......... 175<br/>8.4 Manufacturing technology ................................................ 178<br/>8.5 Summary of critical production issues ............................. 209<br/>9 Typical whole-muscle brine-injected products from around<br/>the world ...................................................................................... 211<br/>9.1 Bacon (Australia) .............................................................. 211<br/>9.2 Bacon (New Zealand) ....................................................... 212<br/>9.3 Cooked ham on the bone (Australia) ............................... 213<br/>9.4 Champagne ham (Australia) ............................................. 214<br/>9.5 Master ham (Austria) ........................................................ 214<br/>9.6 Kasseler (Austria and Germany) ...................................... 215<br/>9.7 Virginia ham (Australia) ................................................... 215<br/>9.8 Bacon (England) ................................................................ 216<br/>9.9 Bacon (USA) ..................................................................... 217<br/>9.10 Pastrami (USA and Australia) ........................................... 217<br/>9.11 Roast pork (Australia) ....................................................... 218<br/>9.12 Beef bacon ......................................................................... 219<br/>10 Re-formed products: non-injection methods for adding<br/>brine .............................................................................................. 220<br/>10.1 Selection and preparation of raw materials ...................... 221<br/>10.2 Selection of additives ........................................................ 222<br/>10.3 Manufacturing technology ................................................ 224<br/>10.4 Summary of critical production issues ............................. 232<br/>11 Typical re-formed products from around the world using<br/>non-injection methods for adding brine .................................. 234<br/>11.1 Sandwich ham (Australia) ................................................. 234<br/>11.2 Chicken loaf ....................................................................... 235<br/>11.3 Delicates ham (Austria) .................................................... 237<br/>viii Contents<br/>12 Cooked sausages .......................................................................... 239<br/>12.1 Selection of raw materials ................................................. 240<br/>12.2 Production and use of pork or chicken skin emulsion<br/>in cooked sausages ............................................................ 246<br/>12.3 Production and use of fat emulsion in cooked sausages . 249<br/>12.4 Selection of additives ........................................................ 251<br/>12.5 Manufacturing technology ................................................ 257<br/>12.6 Emulsifying in a grinder–emulsifier system .................... 273<br/>12.7 Filling ................................................................................. 276<br/>12.8 Smoking, cooking and cooling ......................................... 278<br/>12.9 Slicing, packing and storage ............................................. 283<br/>12.10 Summary of critical production issues ............................. 285<br/>13 Typical cooked sausage products from around the world .... 287<br/>13.1 Frankfurters (Austria and Germany) ................................ 287<br/>13.2 Frankfurters (Philippines) ................................................. 287<br/>13.3 Frankfurters (South Africa) ............................................... 288<br/>13.4 Frankfurters (Malaysia) ..................................................... 289<br/>13.5 Chicken sausage with oil .................................................. 289<br/>13.6 Cooked bratwurst .............................................................. 290<br/>13.7 Hunter sausage................................................................... 291<br/>13.8 Beer ham (Germany) ......................................................... 291<br/>13.9 Luncheon meat (Australia) ............................................... 292<br/>13.10 Weisswurst (Bavarian white sausage) (Germany) ........... 292<br/>13.11 Mortadella (Italy) .............................................................. 293<br/>13.12 Low-fat frankfurters .......................................................... 294<br/>13.13 Bavarian meat loaf (Austria and Germany) ..................... 294<br/>13.14 Meatballs (Asia) ................................................................ 295<br/>14 Fresh sausages ............................................................................. 297<br/>14.1 Selection of raw materials ................................................ 298<br/>14.2 Selection of additives ........................................................ 299<br/>14.3 Manufacturing technology ................................................ 302<br/>14.4 Summary of critical production issues ............................. 309<br/>15 Typical fresh sausage products from around the world ........ 310<br/>15.1 Nuremberg bratwurst (Germany) ...................................... 310<br/>15.2 Boerewors (South Africa) ................................................. 311<br/>15.3 Barbecue sausage (Australia) ............................................ 311<br/>15.4 Chicken sausage (Australia) ............................................. 312<br/>15.5 Merguez (France) .............................................................. 312<br/>15.6 Cumberland sausage (Great Britain) ................................ 312<br/>15.7 English breakfast sausages (Great Britain) ...................... 313<br/>16 Raw fermented salami ................................................................ 314<br/>16.1 Selection of raw materials ................................................ 315<br/>16.2 Selection of additives and starter cultures ....................... 322<br/>Contents ix<br/>16.3 Manufacturing technology ................................................ 334<br/>16.4 Summary of critical production issues ............................. 375<br/>17 Typical raw fermented salami products from around the<br/>world ............................................................................................ 376<br/>17.1 Hungarian salami ............................................................... 376<br/>17.2 Kantwurst (Austria) ........................................................... 377<br/>17.3 Lup cheong (PR China) .................................................... 378<br/>17.4 Cacciatore (Italy) ............................................................... 379<br/>17.5 Milano salami (Italy) ......................................................... 379<br/>17.6 Summer sausage (USA) .................................................... 380<br/>17.7 Sucuk (Turkey) .................................................................. 380<br/>17.8 Chorizo (Spain) ................................................................. 381<br/>17.9 Fuet (Spain) ....................................................................... 381<br/>17.10 Pepperoni (USA) ............................................................... 381<br/>18 Semicooked and fully cooked fermented salami ..................... 383<br/>18.1 Manufacturing technology for semicooked fermented<br/>salami ................................................................................. 383<br/>18.2 Manufacturing technology for fully cooked fermented<br/>salami ................................................................................. 384<br/>19 Non-fermented salami ................................................................ 386<br/>19.1 Selection and preparation of raw materials ...................... 386<br/>19.2 Selection of additives ........................................................ 387<br/>19.3 Manufacturing technology ................................................ 388<br/>19.4 Summary of critical production issues ............................. 395<br/>20 Typical non-fermented salami products from around<br/>the world ...................................................................................... 396<br/>20.1 Polish salami (Austria) ...................................................... 396<br/>20.2 Cheese salami (Austria) .................................................... 397<br/>20.3 Kransky (Slovenia) ............................................................ 397<br/>20.4 Vienna salami (Austria) .................................................... 398<br/>20.5 Cabana (or cabanossi) (Austria and Australia) ................ 398<br/>21 Spreadable raw fermented sausage .......................................... 400<br/>21.1 Selection of raw materials ................................................ 400<br/>21.2 Selection of additives ........................................................ 402<br/>21.3 Manufacturing technology ................................................ 404<br/>21.4 Summary of critical production issues ............................. 413<br/>22 Typical raw fermented sausage products from around<br/>the world ...................................................................................... 414<br/>22.1 Teewurst (finely cut tea sausage) (Austria and<br/>Germany) ........................................................................... 414<br/>22.2 Coarse onion mettwurst (Austria and Germany) ............. 415<br/>x Contents<br/>23 Cured air-dried meat products ................................................. 417<br/>23.1 Selection and preparation of raw materials ...................... 417<br/>23.2 Selection of additives ........................................................ 420<br/>23.3 Manufacturing technology ................................................ 422<br/>23.4 Summary of critical production issues ............................. 441<br/>24 Typical cured air-dried meat products from around<br/>the world ...................................................................................... 442<br/>24.1 Parma ham (Italy) .............................................................. 442<br/>24.2 Pancetta (Italy) .................................................................. 444<br/>24.3 Parma coppa (Italy) ........................................................... 444<br/>24.4 Black Forest ham (Germany)............................................ 445<br/>24.5 Serano ham (Spain) ........................................................... 445<br/>24.6 Biltong (South Africa) ....................................................... 446<br/>24.7 Pastirma (Turkey) .............................................................. 447<br/>24.8 Bündner fleisch (dried beef ‘bündner style’)<br/>(Switzerland)...................................................................... 447<br/>24.9 Beef jerky (USA) .............................................................. 448<br/>24.10 Rou gan and shafu (PR China) ......................................... 449<br/>25 Spreadable liver sausage and liver pâté .................................. 451<br/>25.1 Selection and preparation of raw materials ...................... 451<br/>25.2 Selection of additives ........................................................ 457<br/>25.3 Manufacturing technology using precooked hot<br/>materials (conventional method) ...................................... 459<br/>25.4 Production of liver pâté..................................................... 472<br/>25.5 Summary of critical production issues for liver sausage ... 474<br/>26 Typical spreadable liver sausage and liver pâté products<br/>from around the world ............................................................... 476<br/>26.1 Fine veal liver sausage (Austria) ...................................... 476<br/>26.2 Fine liver sausage (Austria and Germany) ....................... 477<br/>26.3 Coarse liver sausage (Austria and Germany) ................... 477<br/>26.4 Fine liver sausage (Russia and South Africa) .................. 477<br/>26.5 Coarse brandy liver pâté in a pastry cover ...................... 478<br/>26.6 Fine pepper–chicken liver pâté in a mould ...................... 478<br/>26.7 Pâté de campagne (France) ............................................... 479<br/>26.8 Pâté de viande (France) ..................................................... 479<br/>26.9 Rillete porc et oie (France) ............................................... 479<br/>26.10 Pâté de Bretons (France) ................................................... 480<br/>27 Burgers, patties and crumbed products .................................. 481<br/>27.1 Selection of raw materials ................................................ 482<br/>27.2 Selection of additives ........................................................ 483<br/>27.3 Manufacturing technology ................................................ 486<br/>27.4 Summary of critical production issues ............................. 491<br/>27.5 Crumbed products ............................................................. 492<br/>Contents xi<br/>28 Typical patty and nugget products from around the<br/>world ............................................................................................. 499<br/>28.1 Beef patty ........................................................................... 499<br/>28.2 Chicken patty ..................................................................... 499<br/>28.3 Chicken nuggets (high quality) ......................................... 500<br/>28.4 Chicken nuggets (low cost) ............................................... 500<br/>29 Sliceable and non-sliceable blood sausage .................. 502<br/>29.1 Selection and preparation of raw materials ................. 502<br/>29.2 Selection of additives ................................................. 505<br/>29.3 Manufacturing technology for sliceable blood sausage .. 506<br/>29.4 Manufacturing technology for non-sliceable blood<br/>sausage ............................................................................... 512<br/>29.5 Summary of critical production issues in the production<br/>of sliceable blood sausage ................................................ 514<br/>30 Typical blood sausage products from around the world .. 516<br/>30.1 Thüringian blood sausage (Germany) ...................... 516<br/>30.2 Blood–tongue sausage (Austria) ............................... 517<br/>30.3 Black pudding (England) ............................................ 517<br/>30.4 Black pudding (Austria) .............................................. 518<br/>31 Brawn and meat jellies .................................................. 519<br/>31.1 Selection and preparation of raw materials ................ 520<br/>31.2 Selection of additives ................................................. 522<br/>31.3 Manufacturing technology for brawn ......................... 523<br/>31.4 Manufacturing technology for meat jellies .................. 528 31.5 Summary of critical production issues in the production<br/>of brawn . ................................................................ 529<br/>32 Typical brawn and meat jellies from around the world .....530<br/>32.1 Presswurst (brawn) (Austria) ....................................... 530<br/>32.2 Farmer’s brawn (Austria and Germany) .......................531<br/>32.3 Meat jellies ................................................................. 531<br/>32.4 Chicken meat jelly (handmade) ................................. 532<br/>33 Canned retorted corned beef ..................................................... 533<br/>33.1 Selection of raw materials for corned beef using<br/>uncured semicooked meat ................................................. 533<br/>33.2 Precooking and blanching .......................................... 534<br/>33.3 Mixing and filling (uncured meat) ............................... 535<br/>33.4 The retorting process ................................................. 536<br/>33.5 Selection of raw materials for corned beef utilizing<br/>precured cooked meat ....................................................... 540<br/>33.6 Precuring and cooking of meat .................................. 541<br/>33.7 Mixing and filling (cured meat) ................................... 541<br/>33.8 The retorting process ................................................... 542<br/>34 Moisture-enhanced (case-ready) and marinated meat .......... 543<br/>34.1 Selection of raw materials ................................................. 544<br/>34.2 Selection of additives ................................................. 545<br/>34.3 Manufacturing technology .......................................... 546<br/>34.4 Marination of meat ..................................................... 548<br/>35 Casings and packaging material ............................................... 552<br/>35.1 Natural casings .................................................................. 552<br/>35.2 Cellulose casings ......................................................... 556<br/>35.3 Collagen casings ......................................................... 557<br/>35.4 Waterproof (non-permeable) casings .......................... 558<br/>35.5 Non-waterproof (permeable) casings ............................... 559<br/>35.6 Different packaging materials ........................................... 561<br/>Part III Quality and safety issues ....................................... 563<br/>36 Sensory evaluation of meat products ........................... 565<br/>36.1 Ways of evaluating meat products ............................ 565<br/>36.2 Triangular tests and competition evaluations ................... 566<br/>37 The hazard analysis critical control point (HACCP) in<br/>meat-processing companies............................................... 569<br/>37.1 Hazard analysis critical control point in the supply<br/>chain ......................................................................... 570<br/>37.2 Key elements in hazard analysis critical control point<br/>systems ............................................................................... 571<br/>38 Introduction to the microbiology of meat and meat<br/>products ........................................................................................ 574<br/>38.1 Classification and naming of microorganisms ............. 575<br/>38.2 Endotoxins versus exotoxins............................................. 576<br/>38.3 Temperature tolerance of microorganisms ....................... 577<br/>38.4 Oxygen tolerance of microorganisms .......................... 578<br/>38.5 Optimal pH value in meat for bacterial growth .......... 580<br/>38.6 Minimum Aw needed for bacterial growth ....................... 580<br/>38.7 Growth curve of bacteria .................................................. 582<br/>38.8 Gram-positive and Gram-negative bacteria ..................... 583<br/>38.9 Microbiological spoilage of meat and meat products ..... 583<br/>38.10 The hurdle principle in the production of meat and meat<br/>products .............................................................................. 590<br/>39 The microbiology of specific bacteria ...................................... 595<br/>39.1 Flagella in bacteria ............................................................ 595<br/>39.2 Spore formation in bacteria .............................................. 596<br/>39.3 Family Micrococcaceae ..................................................... 597<br/>39.4 Family Streptococcaceae ................................................... 600<br/>39.5 Family Enterobacteriaceae ................................................ 601<br/>39.6 Family Pseudomonadaceae ............................................... 604<br/>xii Contents<br/>39.7 Family Bacillaceae ............................................................ 604<br/>39.8 Family Lactobacillaceae .................................................... 607<br/>39.9 Family Aeromonadaceae ................................................... 608<br/>39.10 Family Spirillaceae ............................................................ 609<br/>39.11 Family Listeriaceae ........................................................... 609<br/>39.12 Fungi in meat products ..................................................... 610<br/>39.13 Bovine spongiform encephalopathy and other<br/>transmissible spongiform encephalopathies ..................... 614<br/>40 Predictive microbiology for meat products ............................. 616<br/>40.1 F-value calculations and shelf life ................................... 617<br/>40.2 F-value calculations for pasteurized products ................. 621<br/>40.3 F-value calculations for retorted products ....................... 624<br/>Index ...................................................................................................... 629
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Gibney, Michael J
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme
Koha item type E-Book
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Date acquired Total Checkouts Full call number Date last seen Price effective from Koha item type
          College of Natural Resources College of Natural Resources 21/04/2021   e-book (FST) 21/04/2021 21/04/2021 E-Book

College of Natural Resources, Royal University of Bhutan | ©
Office: +975 02 376247 (Ext. 2004), E-mail: library.cnr@rub.edu.bt