Toldra F. Dry-Cured Meat Products

John Wiley & Sons, 2002. — 244 р.Dry-cured meat products, such as dry-cured ham and dry-fermented sausages, constitute one of the most representative traditional foods that have been produced and consumed throughout history by a diversity of cultures in different areas of the world. These meat products, which have a wide variety of flavors and textures, represent an important part of local economies, particular cultures and gastronomic heritages. Today, there is an important trend to enrich our sensory perceptions, and many consumers and meat industries around the world are getting more and more interested in dry-cured meat products.
This book presents the latest developments in dry-cured meat products, from raw materials and manufacture to the final products, and includes updated scientific and technological information, especially on the safety, quality and nutritional properties of these foods. The first chapter provides a historical perspective, and Chap. 2 provides information on the composition, organization and enzyme system of muscle. Chapters 3 and 4 present descriptions of the manufacturing processes, including old and new technologies and trends for acceleration. Chapter 5 covers fermentation aspects and the main characteristics of starter cultures used in the processing of dry-fermented sausages. Chapters 6 and 7 present information on the two important groups of biochemical reactions, proteolysis and lipolysis, respectively. Chapter 8 covers the important flavor development characteristic of dry-cured meat products. Nutritional properties are presented in Chap.
9. Chapter 10 presents the effects of raw materials and processing on the quality of these meat products, and Chap. 11 presents the main defects and methods for prevention. Safety and economic aspects are discussed in Chap. 12 and 13, respectively.
This book is written as a text for advanced undergraduate and graduate students. It will also be useful as a reference for basidapplied scientists involved in this field, and food technologists working in quality control and R&D departments in the meat industry.