Handbook of Fermented Meat and Poultry

Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: •              Meat fermentation worldwide: overview, production and principles •              Raw materials •              Microbiology and starter cultures for meat fermentation •              Sensory attributes •              Product categories: general considerations •              Semidry–fermented sausages •              Dry–fermented sausages •              Other fermented meats and poultry •              Ripened meat products •              Biological and chemical safety of fermented meat products •              Processing sanitation and quality assurance There are five new chapters in the second edition that address the following topics:  Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.

List of Contributors Preface Part 1. Meat fermentation worldwide: overview, production and principles Chapter 1 Dry–fermented sausages: an overview F. Toldrá and Y.H. Hui Chapter 2 Production and consumption of fermented meat products H.W. Ockerman and L. Basu Chapter 3 Principles of meat fermentation E. Puolanne and E. Petäjä–Kanninen Chapter 4 Principles of curing R.B. Pegg and K.O. Honikel Chapter 5 Principles of drying R. Grau, A. Andrés and J.M. Barat Chapter 6 Principles of smoking Z.E. Zikorski and I. Sinkiewicz Part 2. Raw materials Chapter 7 Biochemistry of muscle and fat F. Toldrá and M. Reig Chapter 8 Ingredients J. Ruiz and T. Pérez–Palacios Chapter 9 Additives P. Roncalés Chapter 10 Spices and seasonings S.P. Chi and Y.C. Wu Chapter 11 Casings Y.C. Wu, S.P. Chi and S. Christieans Part 3. Microbiology and starter cultures for meat fermentation Chapter 12 Microorganisms in traditional fermented meats S. Leroy, I. Lebert and R. Talon Chapter 13 The microbiology of fermentation and ripening M. Garriga and T. Aymerich Chapter 14 Starter cultures: Bacteria P.S. Cocconcelli Chapter 15 Starter cultures: Bioprotective cultures G. Vignolo, P. Castellano and S. Fadda Chapter 16 Starter cultures: Yeasts M.D. Selgas and M.L. García Chapter 17 Starter cultures: Molds E. Berni Chapter 18 Starter cultures: Probiotics K. Arihara Chapter 19 Genetics of microbial starters J. Anba–Mondoloni, M.C. Champonier–Vergés, M. Zagorec, S. Leroy, E. Dordet–Frisoni, S. Planchon and R. Talon Chapter 20 Influence of processing parameters on cultures performance F. Leroy, T. Goudman and L. De Vuyst Chapter 21 Methodologies for the study of the microbial ecology in fermented sausages V. Alessandria, K. Rantsiou, P. Dolci and L. Cocolin Part 4. Sensory attributes Chapter 22 Sensory analyses–General considerations A. Nilsen, M. Rodbotten, K. Prusa and C. Fedler Chapter 23 Color J.K.S. Möller, S. Jongberg and L.H. Skibsted Chapter 24 Texture S. Barbut Chapter 25 Flavor M. Flores Part 5. Product categories: general considerations Chapter 26 Composition and nutrition D.I. Demeyer Chapter 27 Functional dry fermented sausages D. Ansorena and I. Astiasarán Chapter 28 Low sodium products F. Toldrá and J.M. Barat Chapter 29 International standards: USA E. Boyle and M.C. Hunt Chapter 30 International standards: Europe R. Fries Chapter 31 Packaging and Storage B. Min and D.U. Ahn Part 6. Semidry–fermented sausages Chapter 32 US semidry sausages R.E. Rust Chapter 33 European products F.K. Lücke Part 7. Dry–fermented sausages Chapter 34 US products R. Maddock Chapter 35 Mediterranean products E. Hierro, M. Fernández, L. de la Hoz (†) and J.A. Ordoñez Chapter 36 North European products A.L. Holck, E. Heir, T.C. Johannessen and L. Axelsson Chapter 37 Fermented meat products in Asia M.J. Chen, R.J. Tu and S.Y. Wang Part 8. Other fermented meats and poultry Chapter 38 Fermented poultry sausages E. Arnaud, S.J. Santchurn and A. Collignan Chapter 39 Fermented sausages from other meats E.B. Özbural and H. Vural Part 9. Ripened meat products Chapter 40 Ripened meat products: U.S. products – Country Ham D.J. Hanson, G. Rentfrow,M.W. Schilling, W.B. Mikel, K. Stalder and N.L. Berry Chapter 41 Central and South American products S. Fadda and G. Vignolo Chapter 42 Mediterranean products M. Estévez, S. Ventanas, D. Morcuende and J. Ventanas Chapter 43 Nordic products T.T. Haseth, G. Thorkelsson, E. Puolanne and M. S. Sidhu Chapter 44 Asian products (Chinese dry–cured ham) G.H. Zhou and G.M. Zhao Part 10. Biological and chemical safety of fermented meat products Chapter 45 Spoilage microorganisms: risks and control M.C. Champonier–Vergés and M. Zagorec Chapter 46 Pathogens: risks and control P. Skandamis and  G.J. Nycchas Chapter 47 Biogenic amines: risks and control M.C. Vidal–Carou, M.T. Veciana–Nogués, M.L. Latorre–Moratalla and S. Bover–Cid Chapter 48 Chemical origin toxic compounds F. Toldrá and M. Reig Chapter 49 Disease outbreaks C. Pierre Part 11. Processing sanitation and quality assurance Chapter 50 Basic sanitation B. Melero, A.M. Diez and J. Rovira Chapter 51 Processing plant sanitation J. Rovira, A.M. Diez and B. Melero Chapter 52 Quality control F. Toldrá, M. Flores and M.C. Aristoy Chapter 53 HACCP–Hazard Analysis Critical Control Point M.J. Fraqueza and A.S. Barreto Chapter 54 Quality assurance plan F.K. Lücke

Dr Fidel Toldrá , Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain Dr Y. H. Hui , Science Technology System, West Sacramento, California, USA Dr Iciar Astiasarán , Department of Food Science, Technology and Toxicology, Faculty of Pharmacy, University of Navarra, Pamplona, Spain Dr Joseph G. Sebranek , Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA Dr Regine Talon , SRV–UR Microbiologie, INRA, Saint Genès Champanelle, France