Meat products handbook : (Record no. 8892)
000 -LEADER | |
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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 |
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 |
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College of Natural Resources | College of Natural Resources | 21/04/2021 | e-book (FST) | 21/04/2021 | 21/04/2021 | E-Book |