Table Of Content
Handbook of
Meat Processing
Handbook of
Meat Processing
Fidel Toldrá
EDITOR
A John Wiley & Sons, Inc., Publication
Edition fi rst published 2010
© 2010 Blackwell Publishing
Blackwell Publishing was acquired by John Wiley & Sons in February 2007. Blackwell’s publishing
program has been merged with Wiley’s global Scientifi c, Technical, and Medical business to form
Wiley-Blackwell.
Editorial Offi ce
2121 State Avenue, Ames, Iowa 50014-8300, USA
For details of our global editorial offi ces, for customer services, and for information about how to apply
for permission to reuse the copyright material in this book, please see our website at www.wiley.com/
wiley-blackwell.
Authorization to photocopy items for internal or personal use, or the internal or personal use of specifi c
clients, is granted by Blackwell Publishing, provided that the base fee is paid directly to the Copyright
Clearance Center, 222 Rosewood Drive, Danvers, MA 01923. For those organizations that have been
granted a photocopy license by CCC, a separate system of payments has been arranged. The fee codes
for users of the Transactional Reporting Service are ISBN-13: 978-0-8138-2182-5/2010.
Designations used by companies to distinguish their products are often claimed as trademarks. All brand
names and product names used in this book are trade names, service marks, trademarks or registered
trademarks of their respective owners. The publisher is not associated with any product or vendor men-
tioned in this book. This publication is designed to provide accurate and authoritative information in
regard to the subject matter covered. It is sold on the understanding that the publisher is not engaged in
rendering professional services. If professional advice or other expert assistance is required, the services
of a competent professional should be sought.
Library of Congress Cataloging-in-Publication Data
Handbook of meat processing / edited by Fidel Toldrá.
p. cm.
Includes bibliographical references and index.
ISBN 978-0-8138-2182-5 (hardback : alk. paper) 1. Meat—Handbooks, manuals, etc. 2. Meat
industry and trade—Handbooks, manuals, etc. I. Toldrá, Fidel.
TS1960.H36 2010
664′.9—dc22
2009037503
A catalog record for this book is available from the U.S. Library of Congress.
Set in 10 on 12 pt Times by Toppan Best-set Premedia Limited
Printed in Singapore
Disclaimer
The publisher and the author make no representations or warranties with respect to the accuracy or
completeness of the contents of this work and specifi cally disclaim all warranties, including without
limitation warranties of fi tness for a particular purpose. No warranty may be created or extended by sales
or promotional materials. The advice and strategies contained herein may not be suitable for every situ-
ation. This work is sold with the understanding that the publisher is not engaged in rendering legal,
accounting, or other professional services. If professional assistance is required, the services of a com-
petent professional person should be sought. Neither the publisher nor the author shall be liable for
damages arising herefrom. The fact that an organization or Website is referred to in this work as a cita-
tion and/or a potential source of further information does not mean that the author or the publisher
endorses the information the organization or Website may provide or recommendations it may make.
Further, readers should be aware that Internet Websites listed in this work may have changed or disap-
peared between when this work was written and when it is read.
1 2010
Contents
Preface ix
List of Contributors xi
About the Editor xv
PART I. Technologies 3
1. Chemistry and Biochemistry of Meat 5
Elisabeth Huff-Lonergan
2. Technological Quality of Meat for Processing 25
Susan Brewer
3. Meat Decontamination 43
Panagiotis N. Skandamis, George-John E. Nychas, and John N. Sofos
4. Aging/Tenderization Mechanisms 87
Brian C. Bowker, Janet S. Eastridge, Ernie W. Paroczay,
Janice A. Callahan, and Morse B. Solomon
5. Freezing/Thawing 105
Christian James and Stephen J. James
6. Curing 125
Karl O. Honikel
7. Emulsifi cation 143
Irene Allais
8. Thermal Processing 169
Jane Ann Boles
9. Fermentation: Microbiology and Biochemistry 185
Spiros Paramithiotis, Eleftherios H. Drosinos, John N. Sofos, and
George-John E. Nychas
10. Starter Cultures for Meat Fermentation 199
Pier Sandro Cocconcelli and Cecilia Fontana
11. Drying 219
Endre Zukál and Kálmán Incze
v
vi Contents
12. Smoking 231
Zdzisław E. Sikorski and Edward Ko´lakowski
13. Meat Packaging 247
Maurice G. O’Sullivan and Joseph P. Kerry
14. Novel Technologies for Microbial Spoilage Prevention 263
Oleksandr Tokarskyy and Douglas L. Marshall
15. Plant Cleaning and Sanitation 287
Stefania Quintavalla
PART II. Products 299
16. Cooked Ham 301
Fidel Toldrá, Leticia Mora, and Mónica Flores
17. Cooked Sausages 313
Eero Puolanne
18. Bacon 327
Peter R. Sheard
19. Canned Products and Pâté 337
Isabel Guerrero Legarreta
20. Dry-Cured Ham 351
Fidel Toldrá and M. Concepción Aristoy
21. Mold-Ripened Sausages 363
Kálmán Incze
22. Semidry and Dry Fermented Sausages 379
Graciela Vignolo, Cecilia Fontana, and Silvina Fadda
23. Restructured Whole-Tissue Meats 399
Mustafa M. Farouk
24. Functional Meat Products 423
Keizo Arihara and Motoko Ohata
PART III. Controls 441
25. Physical Sensors for Quality Control during Processing 443
Marta Castro-Giráldez, Pedro José Fito, Fidel Toldrá, and Pedro Fito
26. Sensory Evaluation of Meat Products 457
Geoffrey R. Nute
27. Detection of Chemical Hazards 469
Milagro Reig and Fidel Toldrá
28. Microbial Hazards in Foods: Food-Borne Infections and Intoxications 481
Daniel Y. C. Fung
Contents vii
29. Assessment of Genetically Modifi ed Organisms (GMO) in Meat Products
by PCR 501
Marta Hernández, Alejandro Ferrando, and David Rodríguez-Lázaro
30. HACCP: Hazard Analysis Critical Control Point 519
Maria Jo ã o Fraqueza and António Salvador Barreto
31. Quality Assurance 547
Friedrich-Karl Lücke
Index 561
