Dry-Cured Meat Products

By Fidel Toldrá and Wai-Kit Nip

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. Dry-Cured Meat Products PDF 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.

Table of Contents

1. Introduction: A Historical Perspective.

2. Description of Main Muscle Characteristics.

3. Manufacturing of Dry-Cured Hams.

4. Principles of Dry-Fermented Sausage Making.

5. Fermentation and Starter Cultures.

6. Characterization of Proteolysis.

7. Characterization of Lipolysis and Other Enzymatic Reactions.

8. Flavor Development.

9. Nutritional Defects and Preventive Measures.

12. Safety Aspects.

13. Economic and International Aspects.

Index

File Size11 MB
File FormatPDF
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