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Dry-Cured Meat Products.
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 and in different areas of the world. These meat products, which have a high variet...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hoboken :
John Wiley & Sons,
2008.
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| Colección: | Publications in food science and nutrition.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- DRY -CURED MEAT PRODUCTS; PREFACE; CONTENTS; 1 . INTRODUCTION: A HISTORICAL PERSPECTIVE; 2 . DESCRIPTION OF MAIN MUSCLE CHARACTERISTICS; 3 . MANUFACTURING OF DRY-CURED HAM; 4. PRINCIPLES OF DRY-FERMENTED SAUSAGE-MAKING; 5. FERMENTATION AND STARTER CULTURES; 6 . CHARACTERIZATION OF PROTEOLYSIS; 7 . CHARACTERIZATION OF LIPOLYSIS; 8 . FLAVOR DEVELOPMENT; 9 . NUTRITIONAL PROPERTIES; 10 . EFFECT OF RAW MATERIALS AND PROCESSING ON QUALITY; 11 . MAIN DEFECTS AND PREVENTIVE MEASURES; 12 . SAFETYASPECTS; 13 . ECONOMIC AND INTERNATIONAL ASPECTS; INDEX.