{"product_id":"handbook-of-fermented-meat-and-poultry-9781118522691","title":"Handbook of Fermented Meat and Poultry","description":"\u003cp\u003eFermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson.\u003c\/p\u003e \u003cp\u003eThis fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: \u003c\/p\u003e \u003cul\u003e \u003cli\u003eMeat fermentation worldwide: overview, production and principles\u003c\/li\u003e \u003cli\u003eRaw materials\u003c\/li\u003e \u003cli\u003eMicrobiology and starter cultures for meat fermentation\u003c\/li\u003e \u003cli\u003eSensory attributes\u003c\/li\u003e \u003cli\u003eProduct categories: general considerations\u003c\/li\u003e \u003cli\u003eSemidry-fermented sausages\u003c\/li\u003e \u003cli\u003eDry-fermented sausages\u003c\/li\u003e \u003cli\u003eOther fermented meats and poultry\u003c\/li\u003e \u003cli\u003eRipened meat products\u003c\/li\u003e \u003cli\u003eBiological and chemical safety of fermented meat products\u003c\/li\u003e \u003cli\u003eProcessing sanitation and quality assurance\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eThere are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eHandbook of Fermented Meat and Poultry, Second Edition\u003c\/i\u003e provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and\/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Fidel Toldrá\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Wiley-Blackwell\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 01\/07\/2015\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 528\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.40lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 11.00h x 8.50w x 1.00d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781118522691\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eEditor-in-Chief: \u003c\/b\u003e\u003cbr\u003e Dr Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Valencia, Spain \u003c\/p\u003e\u003cp\u003e\u003cb\u003eConsulting Editor: \u003c\/b\u003e\u003cbr\u003e Dr Y. H. Hui, Science Technology System, West Sacramento, CA, USA \u003c\/p\u003e\u003cp\u003e\u003cb\u003eAssociate Editors: \u003c\/b\u003e\u003cbr\u003e Dr Iciar Astiasarán, Department of Food Science, Nutrition and Physiology, University of Navarra, Pamplona, Spain\u003cbr\u003e Dr Joseph G. Sebranek, Food Science and Human Nutrition, Iowa State University, Ames, IA, USA\u003cbr\u003e Dr Régine Talon, INRA, UR454 Microbiologie, Saint-Genès Champanelle, France\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003ci\u003eThis title is not returnable\u003c\/i\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Hardcover","offer_id":40677937414259,"sku":"9.78112E+12","price":401.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0555\/9255\/0515\/products\/img_223144dc-c9fb-4394-b6b4-a21921ee31ba.jpg?v=1674573841","url":"https:\/\/bookstorenmore.com\/en-de\/products\/handbook-of-fermented-meat-and-poultry-9781118522691","provider":"Bookstore N More","version":"1.0","type":"link"}