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Meat products handbook: Practical science and technology

G Feiner 
Woodhead  September 2006  



Hardcover  672 pp  ISBN 9781845690502      £180.00
  • A one volume reference on processed meat products
  • Combines detailed practical knowledge of processing and ingredients with scientific understanding
  • A standard reference for research & development, quality and production managers in the meat industry

There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty years€ experience in the industry, Meat products handbook is designed to meet that need. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality.

The first part of the book reviews meat composition and its effect on quality together with the role of additives. There are chapters on fat, protein and other components in meat, changes in meat pre- and post-slaughter, and additives such as phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers. Part two reviews raw materials, additives, manufacturing processes and representative recipes from around the world for a range of particular meat products. It includes chapters on cooked ham and bacon, cooked, fresh and raw fermented sausages, raw fermented and non-fermented salami, cured air-dried products, burgers and patties, brawn and meat jelly, canned and marinated meat. The final part of the book discusses quality and safety issues, particularly meat microbiology.

This is a a standard reference for R&D, quality and production managers in meat processing.

Contents

PART 1 MEAT COMPOSITION AND ADDITIVES

  • The protein and fat content of meat - Amino acids - Proteins - Collagen - Muscle physiology - Flavour of meat - Principles of muscle contraction and relaxation - Enzymes in meat - Fat - Rancidity of fat - LDL- and HDL cholesterol - Nutritional value of meat and other protein rich food
  • The biochemistry of meat - Biochemical processes in meat pre-slaughter - Biochemical processes in meat post-slaughter (rigor mortis)
  • The tenderness of fresh meat - Ageing of meat to enhance tenderness - Enzymes used to enhance the tenderness of meat
  • Definitions of terms used in meat science and technology - PSE/RSE/DFD- and 'normal' meat - MDM/MSM meat - Hot boning of meat - 'Warm meat effect' - Thaw rigor - Cold shortening - Electrical stimulation - Freezing and thawing of meat - Freezer-burning - pH-value - Aw-value (water activity) - Eh-value (redox potential) - Condensation water - Maillard reaction - Caramelization - Conductivity of meat
  • Additives: phosphates, salt (sodium chloride) and hydrocolloids - Phosphates - Salt - sodium chloride, citrate, lactate - Hydrocolloids
  • Additives: proteins, carbohydrates, fillers and other additives - Proteins - Carbohydrate - Fillers: Maltodextrine, Flour, Wheat fiber, Konjac, Cereal binder, Rusk - Preservatives in meat products - Mono-Sodium-Glutamate (MSG) - Ribonucleotide and other flavour enhancers - Water - Spices and spice extracts - Hydrolysed Vegetable Protein (HVP) - Antioxidants - Natural smoke - Liquid smoke - Colours in meat products - Whitening (bleaching) of meat - Glucono-delta-lactone (GDL) - Citric acid - Emulsifiers in meat products - Alginate for reformed meat - Enzymes for reformed meat and other meat products - Blood derived products for reformed meat - Allergy risks from additives in meat
  • Colour in fresh meat and cured meat products - Retention of colour in fresh meat and uncured meat products - Nitrite and nitrate - Mechanism of colour development in cured meat products - Colour enhancers - Measuring colour: the L*-, a*- and b - -system

PART 2 TECHNOLOGIES FOR PARTICULAR MEAT PRODUCTS

  • Cooked ham: whole muscle, brine-injected products - Selection and preparation of raw materials - Selection of additives - Calculating brine composition and injection levels - Manufacturing technology - Summary of critical production issues
  • Typical whole muscle, brine-injected cooked ham products from around the world - Bacon (Australia) - Bacon (New Zealand) - COB ham (cooked-ham-on-the-bone) (Australia) - Champagne-Ham (Australia) - Master-Ham (Austria) - Kasseler (Austria, Germany) - Virginia Ham (Australia) - Bacon (England) - Bacon (USA) - Pastrami (USA and Australia) - Roast Pork (Australia) - Beef bacon
  • Cooked ham: non-injection methods for adding brine - Selection and preparation of raw materials - Selection of additives - Manufacturing technology - Summary of critical production issues
  • Typical cooked ham products from around the world using non-injection methods for adding brine - Sandwich-Ham (Australia) - Chicken-Loaf (Worldwide) - Delicates-ham (Austria)
  • Cooked sausages - Selection of raw materials - Production and use of pork or chicken skin emulsion in cooked sausages - Production and use of fat emulsion in cooked sausages - Selection of additives - Manufacturing technology - Summary of critical production issues
  • Typical cooked sausage products from around the world - Frankfurter (Austria, Germany) - Frankfurter (Philippines) - Frankfurter (South Africa) - Frankfurter (Malaysia) - Chicken sausage with oil - Cooked Bratwurst - Hunter Sausage - Beer-Ham (Germany) - Luncheon (Australia) - Weisswurst-Bavarian White sausage (Germany) - Mortadella (Italy) - Low-fat Frankfurter - Bavarian Meat Loaf (Germany) - Meat balls (Asia)
  • Fresh sausages - Selection of raw materials - Selection of additives - Manufacturing technology - Summary of critical production issues
  • Typical fresh sausage products from around the world - Nuremberg Bratwurst (Germany) - Boerewors (South Africa) - Barbecue (BBQ) Sausage (Australia) - Chicken-sausage (Australia) - Merguez (France) - Cumberland sausage (Great Britain) - English Breakfast Sausage (Great Britain)
  • Raw fermented salami - Selection of raw materials - Selection of additives - Manufacturing technology - Summary of critical production issues
  • Typical raw fermented salami products from around the world - Hungarian Salami - Kantwurst (Austria) - Lup cheong (China) - Cacciatore (Italy) - Milano Salami (Italy) - Summer Sausage (USA) - Sucuk (Turkey) - Chorizo (Spain) - Fuet (Spain) - Pepperoni (USA)
  • Semi and fully-cooked fermented salami - Manufacturing technology for semi-cooked fermented salami - Manufacturing technology for fully-cooked fermented salami
  • Non-fermented salami - Selection and preparation of raw materials - Selection of additives - Manufacturing technology - Summary of critical production issues
  • Typical non-fermented salami products from around the world - Polish Salami (Austria) - Cheese-Salami (Austria) - Kransky (Slovenia) - Vienna Salami (Austria) - Cabanossi/Cabana (Austria/Australia)
  • Spreadable raw fermented sausage - Selection of raw materials - Selection of additives - Manufacturing technology - Summary of critical production issues
  • Typical raw fermented sausage products from around the world - Finely cut tea sausage € €Teewurst€ (Germany, Austria) - Coarse Onion Mettwurst (Germany, Austria)
  • Cured air-dried meat products - Selection and preparation of raw materials - Selection of additives - Manufacturing technology - Summary of critical production issues
  • Typical cured air-dried meat products from around the world - Parma Ham (Italy) - Pancetta (Italy) - Parma Coppa (Italy) - Black Forrest Ham (Germany) - Serano Ham (Spain) - Biltong (South Africa) - Pastirma (Turkey) - Buendner Fleisch - dried beef 'Buendner Style' (Switzerland) - Beef Jerky (USA) - Rou gan and shafu (China)
  • Spreadable liver sausage and liver-pâté - Selection and preparation of raw materials - Selection of additives - Manufacturing technology using precooked hot materials (conventional method) - Production of liver pâté - Summary of critical production issues
  • Typical liver sausage and liver-pâté products made around the world - Fine Veal Liver Sausage (Austria) - Fine liver sausage (Germany, Austria) - Coarse liver sausage (Germany, Austria) - Fine liver sausage (Russia, South Africa) - Coarse Brandy-Liver-Pâté in pastry-cover - Fine pepper-chicken liver pâté in a mould - Pâté de Campagne (France) - Pâté de viande (France) - Rillete porc et oie (France) - Pâté de Bretons (France)
  • Burger, patties and crumbed products - Selection of raw materials - Selection of additives - Manufacturing technology - Summary of critical production issues - Crumbed products
  • Typical patty and nugget products from around the world - Beef Patty - Chicken Patty - Chicken Nugget (high quality) - Chicken Nugget (low cost)
  • Sliceable and non-sliceable blood sausage - Selection and preparation of raw materials - Selection of additives - Manufacturing technology for sliceable blood sausage - Manufacturing technology for non-sliceable blood sausage - Summary of critical production issues in the production of sliceable blood sausage
  • Typical blood sausage products from around the world - Thueringian Blood Sausage (Germany) - Blood-Tongue-Sausage (Austria) - Black Pudding (England) - Black Pudding (Austria)
  • Brawn and meat jelly - Selection and preparation of raw materials - Selection of additives - Manufacturing technology for brawn - Manufacturing technology for meat jelly - Summary of critical production issues in the production of brawn
  • Typical brawn and meat products from around the world - 'Presswurst' brawn (Austria) - Farmer Brawn (Austria, Germany) - Ham Jelly (Worldwide) - Chicken-meat jelly (hand-made)
  • Canned retorted corned beef - Selection of raw materials for corned beef using uncured semi-cooked meat - Precooking and blanching - Mixing and filling - The retorting process - Selection of raw materials for corned beef using pre-cured cooked meat - Pre-curing and cooking of meat - Mixing and filling - The retorting process
  • Moisture-enhanced (case-ready) and marinated meat - Selection of raw materials - Selection of additives - Manufacturing technology - Marinating of meat
  • Casings and packaging material - Natural casings - Cellulose casings - Collagen casings - Waterproof (non-permeable) casings - Non-waterproof (permeable) casings - Different packaging materials

PART 3 QUALITY AND SAFETY ISSUES

  • Sensory evaluation of meat products - Ways of evaluating meat products - Triangular tests and competition evaluations
  • HACCP in meat processing companies - HACCP in the supply chain - Key elements in HACCP systems
  • The microbiology of meat and meat products - Classification and naming of microorganisms - Endotoxin versus Exotoxin - Temperature tolerance of microorganism - Oxygen tolerance of microorganism - Optimal pH-value in meat for bacteria growth - Minimum Aw needed for bacteria growth - Growth curve of bacteria - Gram-positive and gram-negative bacteria - Microbiological spoilage of meat and meat products - The hurdle principle in the production of meat and meat products
  • The microbiology of specific bacteria - Flagella in bacteria - Spore formation in bacteria - Family Micrococcaceae - Family Streptococcaceae - Family Enterobacteriaceae - Family Pseudomonadaceae - Family Bacillaceae - Family Lactobacillaceae - Family Aeromonadaceae - Family Spirillaceae - Family Listeriaceae - Fungi in meat products - Bovine Spongiform Encephalopathy (BSE) and other Transmissible Spongiform Encephalopathies (TSEs)
  • Predictive microbiology for meat products - F-value calculations and shelf-life - F-value calculations for pasteurized products - F-value calculations for retorted products
To find similar publications, click on a keyword below:
HACCP : Woodhead Publishing Ltd : analytical methods : food science : handbooks : meat : microbiology : quality control : technology

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