Salami: Practical Science and Processing Technology

Salami: Practical Science and Processing Technology is a one-of-a-kind reference that covers all types of salami products from around the world, including all aspects of salami, such as microbiology, food safety, and research development trends. It provides the latest scientific findings and developments used to describe the production and manufacturing processes that lead to products that are produced efficiently and safe to eat.

The book is a comprehensive resource that combines a scientific and hands-on approach that is useful not only to those in the industry, but also students of meat science. The purpose of the book is to give clear and helpful guidelines to professionals within the meat-processing industry, such as technical, production, operations, process improvement, quality control, and research and development managers.

Provides food safety summaries at the end of each chapterIncludes detailed information on the composition and function of raw meat, additives, and technologiesPresents recipes on how salami is produced by linking theory and science with the process of making salami Describes how to avoid faulty products and control food safety, etc.

Meat and fat 1. Meat and fat 2. Biochemistry of meat 3. Definitions

Additives 4. Additives 5. Colour in cured meat products and fresh meat 6. Casings

Production technology 7. Fermented salami – non heat treated 8. Typical products made in the world 9. Fermented salami - semi cooked and fully cooked 10. Typical products made in the world 11. Non-fermented salami - fully cooked 12. Typical products made in the world