Handbook of Meat Processing

Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation.

Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, paté, restructured meats and functional meat products. Each chapter addresses raw materials, ingredients and additives, processing technology, main types of products, production data, particular characteristics and sensory aspects, and future trends.

Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products, with coverage including sensory evaluation; chemical and biological hazards including GMOs; HACCP; and quality assurance.

This book is an invaluable resource for all meat scientists, meat processors, R&D professionals and product developers.

Key features:

• Unparalleled international expertise of editor and contributing authors
• Addresses the state of the art of manufacturing the most important meat products
• Special focus on approaches to control the safety and quality of processed meats
• Extensive coverage of production technologies, sanitation, packaging and sensory evaluation

Preface ix

List of Contributors xi

About the Editor xv

Part I. Technologies 3

1. Chemistry and Biochemistry of Meat 5
Elisabeth Huff-Lonergan

2. Technological Quality of Meat for Processing 25
Susan Brewer

3. Meat Decontamination 43
Panagiotis N. Skandamis, George-John E. Nychas, and John N. Sofos

4. Aging/Tenderization Mechanisms 87
Brian C. Bowker, Janet S. Eastridge, Ernie W. Paroczay, Janice A. Callahan, and Morse B. Solomon

5. Freezing/Thawing 105
Christian James and Stephen J. James

6. Curing 125
Karl O. Honikel

7. Emulsification 143
Irene Allais

8. Thermal Processing 169
Jane Ann Boles

9. Fermentation: Microbiology and Biochemistry 185
Spiros Paramithiotis, Eleftherios H. Drosinos, John N. Sofos, and George-John E. Nychas

10. Starter Cultures for Meat Fermentation 199
Pier Sandro Cocconcelli and Cecilia Fontana

11. Drying 219
Endre Zukál and Kálmán Incze

12. Smoking 231
Zdzisław E. Sikorski and Edward Kolakowski

13. Meat Packaging 247
Maurice G. O’Sullivan and Joseph P. Kerry

14. Novel Technologies for Microbial Spoilage Prevention 263
Oleksandr Tokarskyy and Douglas L. Marshall

15. Plant Cleaning and Sanitation 287
Stefania Quintavalla

Part II. Products 299

16. Cooked Ham 301
Fidel Toldrá, Leticia Mora, and Mónica Flores

17. Cooked Sausages 313
Eero Puolanne

18. Bacon 327
Peter R. Sheard

19. Canned Products and Pâté 337
Isabel Guerrero Legarreta

20. Dry-Cured Ham 351
Fidel Toldrá and M. Concepción Aristoy

21. Mold-Ripened Sausages 363
Kálmán Incze

22. Semidry and Dry Fermented Sausages 379
Graciela Vignolo, Cecilia Fontana, and Silvina Fadda

23. Restructured Whole-Tissue Meats 399
Mustafa M. Farouk

24. Functional Meat Products 423
Keizo Arihara and Motoko Ohata

Part III. Controls 441

25. Physical Sensors for Quality Control during Processing 443
Marta Castro-Giráldez, Pedro José Fito, Fidel Toldrá, and Pedro Fito

26. Sensory Evaluation of Meat Products 457
Geoffrey R. Nute

27. Detection of Chemical Hazards 469
Milagro Reig and Fidel Toldrá

28. Microbial Hazards in Foods: Food-Borne Infections and Intoxications 481
Daniel Y. C. Fung

29. Assessment of Genetically Modified Organisms (GMO) in Meat Products by PCR 501
Marta Hernández, Alejandro Ferrando, and David Rodríguez-Lázaro

30. HACCP: Hazard Analysis Critical Control Point 519
Maria João Fraqueza and António Salvador Barreto

31. Quality Assurance 547
Friedrich-Karl Lücke

Index 561