Table Of Content

Handbook of Meat Processing Handbook of Meat Processing Fidel Toldrá EDITOR A John Wiley & Sons, Inc., Publication Edition fi rst published 2010 © 2010 Blackwell Publishing Blackwell Publishing was acquired by John Wiley & Sons in February 2007. Blackwell’s publishing program has been merged with Wiley’s global Scientifi c, Technical, and Medical business to form Wiley-Blackwell. Editorial Offi ce 2121 State Avenue, Ames, Iowa 50014-8300, USA For details of our global editorial offi ces, for customer services, and for information about how to apply for permission to reuse the copyright material in this book, please see our website at www.wiley.com/ wiley-blackwell. Authorization to photocopy items for internal or personal use, or the internal or personal use of specifi c clients, is granted by Blackwell Publishing, provided that the base fee is paid directly to the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923. For those organizations that have been granted a photocopy license by CCC, a separate system of payments has been arranged. The fee codes for users of the Transactional Reporting Service are ISBN-13: 978-0-8138-2182-5/2010. Designations used by companies to distinguish their products are often claimed as trademarks. All brand names and product names used in this book are trade names, service marks, trademarks or registered trademarks of their respective owners. The publisher is not associated with any product or vendor men- tioned in this book. This publication is designed to provide accurate and authoritative information in regard to the subject matter covered. It is sold on the understanding that the publisher is not engaged in rendering professional services. If professional advice or other expert assistance is required, the services of a competent professional should be sought. Library of Congress Cataloging-in-Publication Data Handbook of meat processing / edited by Fidel Toldrá. p. cm. Includes bibliographical references and index. ISBN 978-0-8138-2182-5 (hardback : alk. paper) 1. Meat—Handbooks, manuals, etc. 2. Meat industry and trade—Handbooks, manuals, etc. I. Toldrá, Fidel. TS1960.H36 2010 664′.9—dc22 2009037503 A catalog record for this book is available from the U.S. Library of Congress. Set in 10 on 12 pt Times by Toppan Best-set Premedia Limited Printed in Singapore Disclaimer The publisher and the author make no representations or warranties with respect to the accuracy or completeness of the contents of this work and specifi cally disclaim all warranties, including without limitation warranties of fi tness for a particular purpose. No warranty may be created or extended by sales or promotional materials. The advice and strategies contained herein may not be suitable for every situ- ation. This work is sold with the understanding that the publisher is not engaged in rendering legal, accounting, or other professional services. If professional assistance is required, the services of a competent professional person should be sought. Neither the publisher nor the author shall be liable for damages arising herefrom. The fact that an organization or Website is referred to in this work as a cita- tion and/or a potential source of further information does not mean that the author or the publisher endorses the information the organization or Website may provide or recommendations it may make. Further, readers should be aware that Internet Websites listed in this work may have changed or disap- peared between when this work was written and when it is read. 1 2010 Contents 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. Emulsifi cation 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 v vi Contents 12. Smoking 231 Zdzisław E. Sikorski and Edward Ko´lakowski 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 Contents vii 29. Assessment of Genetically Modifi ed 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 Jo ã o Fraqueza and António Salvador Barreto 31. Quality Assurance 547 Friedrich-Karl Lücke Index 561