Salami: Practical Science and Processing Technology is a one-of-a-kind reference that covers all types of salami products from around the world, including all aspects of salami, such as microbiology, food safety, and research development trends. It provides the latest scientific findings and developments used to describe the production and manufacturing processes that lead to products that are produced efficiently and safe to eat.
The book is a comprehensive resource that combines a scientific and hands-on approach that is useful not only to those in the industry, but also students of meat science. The purpose of the book is to give clear and helpful guidelines to professionals within the meat-processing industry, such as technical, production, operations, process improvement, quality control, and research and development managers.
1. Introduction - p. xiii 2. Disclaimer - p. xv 3. Part I. Meat and Fat - p. xv 4. Chapter 1. Meat and Fat - p. 3 5. Chapter 2. Biochemistry of Meat - p. 31 6. Chapter 3. Definitions - p. 39 7. Part II. Additives - p. 55 8. Chapter 4. Additives - p. 59 9. Chapter 5. Color in Cured Meat Products and Fresh Meat - p. 89 10. Chapter 6. Casings - p. 103 11. Part III. Production Technology - p. 108 12. Chapter 7. Fermented Salami: Non–Heat Treated - p. 111 13. Chapter 8. Typical Fermented Non-Heat Treated Salami Products Made Around the World - p. 177 14. Chapter 9. Fermented Salami: Semicooked and Fully Cooked - p. 185 15. Chapter 10. Typical Fermented Semicooked and Fully Cooked Salami Products Made Around the World - p. 187 16. Chapter 11. Nonfermented Salami: Fully Cooked - p. 189 17. Chapter 12. Typical Nonfermented Salami Products Made Around the World - p. 199 18. Index - p. 203
Salami: Practical Science and Processing Technology is a one-of-a-kind reference that covers all types of salami products from around the world, including all aspects of salami, such as microbiology, food safety, and research development trends. It provides the latest scientific findings and developments used to describe the production and manufacturing processes that lead to products that are produced efficiently and safe to eat.
The book is a comprehensive resource that combines a scientific and hands-on approach that is useful not only to those in the industry, but also students of meat science. The purpose of the book is to give clear and helpful guidelines to professionals within the meat-processing industry, such as technical, production, operations, process improvement, quality control, and research and development managers.
1. Introduction - p. xiii 2. Disclaimer - p. xv 3. Part I. Meat and Fat - p. xv 4. Chapter 1. Meat and Fat - p. 3 5. Chapter 2. Biochemistry of Meat - p. 31 6. Chapter 3. Definitions - p. 39 7. Part II. Additives - p. 55 8. Chapter 4. Additives - p. 59 9. Chapter 5. Color in Cured Meat Products and Fresh Meat - p. 89 10. Chapter 6. Casings - p. 103 11. Part III. Production Technology - p. 108 12. Chapter 7. Fermented Salami: Non–Heat Treated - p. 111 13. Chapter 8. Typical Fermented Non-Heat Treated Salami Products Made Around the World - p. 177 14. Chapter 9. Fermented Salami: Semicooked and Fully Cooked - p. 185 15. Chapter 10. Typical Fermented Semicooked and Fully Cooked Salami Products Made Around the World - p. 187 16. Chapter 11. Nonfermented Salami: Fully Cooked - p. 189 17. Chapter 12. Typical Nonfermented Salami Products Made Around the World - p. 199 18. Index - p. 203
