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· 분류 : 외국도서 > 기술공학 > 기술공학 > 식품공학
· ISBN : 9780813821825
· 쪽수 : 582쪽
· 출판일 : 2010-03-19
목차
Preface
List of Contributors
About the Editor
PART I. Technologies
1. Chemistry and Biochemistry of Meat (Elisabeth Huff-Lonergan).
2. Technological Quality of Meat for Processing (Susan Brewer).
3. Meat Decontamination (Panagiotis N. Skandamis, George-John E. Nychas, and John N. Sofos).
4. Aging/Tenderization Mechanisms (Brian C. Bowker, Janet S. Eastridge, Ernie W. Paroczay, Janice A. Callahan, and Morse B. Solomon).
5. Freezing/Thawing (Christian James and Stephen J. James).
6. Curing (Karl O. Honikel).
7. Emulsification (Irene Allais).
8. Thermal Processing (Jane Ann Boles).
9. Fermentation: Microbiology and Biochemistry (S. Paramithiotis, Eleftherios H. Drosinos, John N. Sofos, and George-John E. Nychas).
10. Starter Cultures for Meat Fermentation (Pier Sandro Cocconcelli and Cecilia Fontana).
11. Drying (Endre Zukál and Kálmán Incze).
12. Smoking (Zdzisław E. Sikorski and Edward Ko´lakowski ).
13. Meat Packaging (Maurice G. O’Sullivan and Joseph P. Kerry).
14. Novel Technologies for Microbial Spoilage Prevention (Oleksandr Tokarskyy and Douglas L. Marshall).
15. Plant Cleaning and Sanitation (Stefania Quintavalla).
PART II. Products
16. Cooked Ham (Fidel Toldrá, Leticia Mora, and Mónica Flores).
17. Cooked Sausages (Eero Puolanne).
18. Bacon (Peter R. Sheard).
19. Canned Products and Pâté (Isabel Guerrero Legarreta).
20. Dry-Cured Ham (Fidel Toldrá and M. Concepción Aristoy).
21. Mold-Ripened Sausages (Kálmán Incze).
22. Semidry and Dry Fermented Sausages (Graciela Vignolo, Cecilia Fontana, and Silvina Fadda).
23. Restructured Whole-Tissue Meats (Mustafa M. Farouk).
24. Functional Meat Products (Keizo Arihara and Motoko Ohata).
PART III. Controls
25. Physical Sensors for Quality Control during Processing (Marta Castro-Giráldez, Pedro José Fito, Fidel Toldrá, and Pedro Fito).
26. Sensory Evaluation of Meat Products (Geoffrey R. Nute).
27. Safety Controls: Detection of Chemical Hazards (Milagro Reig and Fidel Toldrá).
28. Microbial Hazards in Foods: Food-Borne Infections and Intoxications (Daniel Y. C. Fung).
29. Assessment of Genetically Modified Organisms (GMO) in Meat Products by PCR (Marta Hernández, Alejandro Ferrando, and David Rodríguez-Lázaro).
30. HACCP: Hazard Analysis Critical Control Point (Maria Joao Fraqueza and António Salvador Barreto).
31. Quality Assurance (Friedrich-Karl Lücke).
Index.
