Handbook of Fermented Meat and Poultry is popular PDF and ePub book, written by Fidel Toldrá in 2008-04-15, it is a fantastic choice for those who relish reading online the Technology & Engineering genre. Let's immerse ourselves in this engaging Technology & Engineering book by exploring the summary and details provided below. Remember, Handbook of Fermented Meat and Poultry can be Read Online from any device for your convenience.
Handbook of Fermented Meat and Poultry Book PDF Summary
An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles; product categories; and product quality and safety. The historical background on the fermentation of meat and poultry products is followed by a series of discussions on their science and technology: curing, fermentation, drying and smoking, basic ingredients (raw product, additives, spices, and casings), and starter cultures. Coverage of product categories details the science and technology of making various fermented meat and poultry products from different parts of the world, including: semidry-fermented sausages (summer sausage), dry-fermented sausages (salami), sausages from other meats, and ripened meat products (ham). Product quality and safety is probably the most important aspect of making fermented meat and poultry because it addresses the question of consumer acceptance and public health safety. While a processor may produce a wonderful sausage, the product must ultimately satisfy the consumer in terms of color, texture, taste, flavor, packaging, and so on. In the current political and social climate, food safety has a high priority. Coverage includes issues such as spoilage microorganisms, pathogens, amines, toxins, HACCP and disease outbreaks.
Detail Book of Handbook of Fermented Meat and Poultry PDF
- Author : Fidel Toldrá
- Release : 15 April 2008
- Publisher : John Wiley & Sons
- ISBN : 9780470376348
- Genre : Technology & Engineering
- Total Page : 575 pages
- Language : English
- PDF File Size : 19,8 Mb
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