Part 1: Meat composition and additives
1 The protein and fat content of meat
1.1 Amino acids
1.2 Proteins
1.3 Collagen
1.4 Muscle physiology
1.5 Flavour of meat
1.6 Principles of muscle contraction and relaxation
1.7 Enzymes in meat
1.8 Fat
1.9 Rancidity of fat
1.10 Low-density lipoprotein and high-density lipoprotein cholesterol
1.11 Nutritional value of meat and other protein-rich food
2 The biochem[...]
Part 1: Meat composition and additives
1 The protein and fat content of meat
1.1 Amino acids
1.2 Proteins
1.3 Collagen
1.4 Muscle physiology
1.5 Flavour of meat
1.6 Principles of muscle contraction and relaxation
1.7 Enzymes in meat
1.8 Fat
1.9 Rancidity of fat
1.10 Low-density lipoprotein and high-density lipoprotein cholesterol
1.11 Nutritional value of meat and other protein-rich food
2 The biochemistry of meat
2.1 Biochemical processes in meat pre-slaughter
2.2 Biochemical processes in meat post-slaughter (rigor mortis)
3 The tenderness of fresh meat
3.1 Ageing of meat for enhancing tenderness
3.2 Enzymes used for enhancing the tenderness of meat
4 Definitions of terms used in meat science and technology
4.1 Pale soft exudative (PSE) meat, red soft exudative (RSE) meat, dry firm dark (DFD) meat and 'normal' meat
4.2 Mechanically deboned meat and mechanically separated meat
4.3 Hot boning of meat: 'warm-meat effect'
4.4 Thaw rigor
4.5 Cold shortening
4.6 Electrical stimulation
4.7 Freezing and thawing of meat
4.8 Freezer burning
4.9 pH value
4.10 Aw value (water activity)
4.11 Eh value (redox potential)
4.12 Condensation water
4.13 Maillard reaction
4.14 Caramelization
4.15 Conductivity of meat
5 Additives: phosphates, salts (sodium chloride and potassium chloride, citrate, lactate) and hydrocolloids
5.1 Phosphates
5.2 Salts (sodium chloride and potassium chloride, citrate, lactate)
5.3 Hydrocolloids
6 Additives: proteins, carbohydrates, fillers and other additives
6.1 Proteins
6.2 Carbohydrates
6.3 Fillers: maltodextrin, flour, wheat fibre, konjac, cereal binder and rusk
6.4 Preservatives in meat products
6.5 Monosodium glutamate
6.6 Ribonucleotide and other flavour enhancers
6.7 Water
6.8 Spices and spice extracts
6.9 Hydrolysed vegetable protein
6.10 Antioxidants
6.11 Natural smoke
6.12 Liquid smoke
6.13 Colours in meat products
6.14 Whitening (bleaching) of meat
6.15 Glucono-P-Iactone
6.16 Citric acid
6.17 Emulsifiers in meat products
6.18 Alginate for re-formed meat
6.19 Enzymes for re-formed meat and other meat products
6.20 Blood-derived products for re-formed meat
6.21 Allergens in meat products
7 Colour in fresh meat and in cured meat products
7.1 Retention of colour in fresh meat and uncured meat products
7.2 Nitrite and nitrate
7.3 Mechanism of colour development in cured meat products
7.4 Colour enhancers
7.5 Measuring colour: the L*-a*-b* system
Part II: Technologies for particular meat products
8 Whole-muscle brine-injected products
8.1 Selection and preparation of raw materials
8.2 Selection of additives
8.3 Calculating brine composition and injection levels
8.4 Manufacturing technology
8.5 Summary of critical production issues
9 Typical whole-muscle brine-injected products from around the world
9.1 Bacon (Australia)
9.2 Bacon (New Zealand)
9.3 Cooked ham on the bone (Australia)
9.4 Champagne ham (Australia)
9.5 Master ham (Austria)
9.6 Kasseler (Austria and Germany)
9.7 Virginia ham (Australia)
9.8 Bacon (England)
9.9 Bacon (USA)
9.10 Pastrami (USA and Australia)
9.11 Roast pork (Australia)
9.12 Beef bacon
10 Re-formed products: non-injection methods for adding brine
10.1 Selection and preparation of raw materials
10.2 Selection of additives
10.3 Manufacturing technology
10.4 Summary of critical production issues
11 Typical re-formed products from around the world using non-injection methods for adding brine
11.1 Sandwich ham (Australia)
11.2 Chicken loaf
11.3 Delicates ham (Austria)
12 Cooked sausages
12.1 Selection of raw materials
12.2 Production and use of pork or chicken skin emulsion in cooked sausages
12.3 Production and use of fat emulsion in cooked sausages
12.4 Selection of additives
12.5 Manufacturing technology
12.6 Emulsifying in a grinder-emulsifier system
12.7 Filling
12.8 Smoking, cooking and cooling
12.9 Slicing, packing and storage
12.10 Summary of critical production issues
13 Typical cooked sausage products from around the world
13.1 Frankfurters (Austria and Germany)
13.2 Frankfurters (Philippines)
13.3 Frankfurters (South Africa)
13.4 Frankfurters (Malaysia)
13.5 Chicken sausage with oil
13.6 Cooked bratwurst
13.7 Hunter sausage
13.8 Beer ham (Germany)
13.9 Luncheon meat (Australia)
13.10 Weisswurst (Bavarian white sausage) (Germany)
13.11 Mortadella (Italy)
13.12 Low -fat frankfurters
13.13 Bavarian meat loaf (Austria and Germany)
13.14 Meatballs (Asia)
14 Fresh sausages
14.1 Selection of raw materials
14.2 Selection of additives
14.3 Manufacturing technology
14.4 Summary of critical production issues
15 Typical fresh sausage products from around the world
15.1 Nuremberg bratwurst (Germany)
15.2 Boerewors (South Africa)
15.3 Barbecue sausage (Australia)
15.4 Chicken sausage (Australia)
15.5 Merguez (France)
15.6 Cumberland sausage (Great Britain)
15.7 English breakfast sausages (Great Britain)
16 Raw fermented salami
16.1 Selection of raw materials
16.2 Selection of additives and starter cultures
16.3 Manufacturing technology
16.4 Summary of critical production issues
17 Typical raw fermented salami products from around the world
17.1 Hungarian salami
17.2 Kantwurst (Austria)
17.3 Lup cheong (PR China)
17.4 Cacciatore (Italy)
17.5 Milano salami (Italy)
17.6 Summer sausage (USA)
17.7 Sucuk (Turkey)
17.8 Chorizo (Spain)
17.9 Fuet (Spain)
17.10 Pepperoni (USA)
18 Semicooked and fully cooked fermented salami
18.1 Manufacturing technology for semicooked fermented salami
18.2 Manufacturing technology for fully cooked fermented salami
19 Non-fermented salami
19.1 Selection and preparation of raw materials
19.2 Selection of additives
19.3 Manufacturing technology
19.4 Summary of critical production issues
20 Typical non-fermented salami products from around the world
20.1 Polish salami (Austria)
20.2 Cheese salami (Austria)
20.3 Kransky (Slovenia)
20.4 Vienna salami (Austria)
20.5 Cabana (or cabanossi) (Austria and Australia)
21 Spreadable raw fermented sausage
21.1 Selection of raw materials
21.2 Selection of additives
21.3 Manufacturing technology
21.4 Summary of critical production issues
22 Typical raw fermented sausage products from around the world
22.1 Teewurst (finely cut tea sausage) (Austria and Germany)
22.2 Coarse onion mettwurst (Austria and Germany)
23 Cured air-dried meat products
23.1 Selection and preparation of raw materials
23.2 Selection of additives
23.3 Manufacturing technology
23.4 Summary of critical production issues
24 Typical cured air-dried meat products from around the world
24.1 Parma ham (ltaly)
24.2 Pancetta (Italy)
24.3 Parma coppa (Italy)
24.4 Black Forest ham (Germany)
24.5 Serano ham (Spain)
24.6 Biltong (South Africa)
24.7 Pastirma (Turkey)
24.8 Bündner fleisch (dried beef 'bündner style') (Switzerland)
24.9 Beef jerky (USA)
24.10 Rou gan and shafu (PR China)
25 Spreadable liver sausage and liver pâté
25.1 Selection and preparation of raw materials
25.2 Selection of additives
25.3 Manufacturing technology using precooked hot materials (conventional method)
25.4 Production of liver pâté
25.5 Summary of critical production issues for liver sausage
26 Typical spreadable liver sausage and liver pâté products from around the world
26.1 Fine veal liver sausage (Austria)
26.2 Fine liver sausage (Austria and Germany)
26.3 Coarse Iiver sausage (Austria and Germany)
26.4 Fine Iiver sausage (Russia and South Africa)
26.5 Coarse brandy liver pâté in a pastry cover
26.6 Fine pepper-chicken Iiver pâté in a mould
26.7 Pâté de carnpagne (France)
26.8 Pâté de viande (France)
26.9 Rillettes porc et oie (France)
26.10 Pâté de Bretons (France)
27 Burgers, patties and crumbed products
27.1 Selection of raw materials
27.2 Selection of additives
27.3 Manufacturing technology
27.4 Summary of critical production issues
27.5 Crumbed products
28 Typical patty and nugget products from around the world
28.1 Beef patty
28.2 Chicken patty
28.3 Chicken nuggets (high quality)
28.4 Chicken nuggets (low cost)
29 Sliceable and non-sliceable blood sausage
29.1 Selection and preparation of raw materials
29.2 Selection of additives
29.3 Manufacturing technology for sliceable blood sausage
29.4 Manufacturing technology for non-sliceable blood sausage
29.5 Summary of critical production issues in the production of sliceable blood sausage
30 Typical blood sausage products from around the world
30.1 Thüringian blood sausage (Germany)
30.2 Blood-tongue sausage (Austria)
30.3 Black pudding (England)
30.4 Black pudding (Austria)
31 Brawn and meat jellies
31.1 Selection and preparation of raw materials
31.2 Selection of additives
31.3 Manufacturing technology for brawn
31.4 Manufacturing technology for meat jellies
31.5 Summary of critical production issues in the production of brawn
32 Typical brawn and meat jellies from around the world
32.1 Presswurst (brawn) (Austria)
32.2 Farmer's brawn (Austria and Germany)
32.3 Meat jellies
32.4 Chicken meat jelly (handmade)
33 Canned retorted corned beef
33.1 Selection of raw materials for comed beef using uncured semicooked meat
33.2 Precooking and blanching
3333.3 Mixing and filling (uncured meat)
33.4 The retorting process
33.5 Selection of raw materials for corned beef utilizing precured cooked meat
33.6 Precuring and cooking of meat
33.7 Mixing and filling (cured meat)
33.8 The retorting process
34 Moisture-enhanced (case-ready) and marinated meat
34.1 Selection of raw materials
34.2 Selection of additives
34.3 Manufacturing technology
34.4 Marination of meat
35 Casings and packaging material
35.1 Natural casings
35.2 Cellulose casings
35.3 Collagen casings
35.4 Waterproof (non-permeable) casings
35.5 Non-waterproof (permeable) casings
35.6 Different packaging materials
Part III: Quality and safety issues
36 Sensory evaluation of meat products
36.1 Ways of evaluating meat products
36.2 Triangular tests and competition evaluations
37 The hazard analysis critical control point (HACCP) in meat-processing companies
37.1 Hazard analysis critical control point in the supply chain
37.2 Key elements in hazard analysis critical control point systems
38 Introduction to the microbiology of meat and meat products
38.1 Classification and naming of microorganisms
38.2 Endotoxins versus exotoxins
38.3 Temperature tolerance of microorganisms
38.4 Oxygen tolerance of microorganisms
38.5 Optimal pH value in meat for bacterial growth
38.6 Minimum Aw needed for bacterial growth
38.7 Growth curve of bacteria
38.8 Gram-positive and Gram-negative bacteria
38.9 Microbiological spoilage of meat and meat products
38.10 The hurdle principle in the production of meat and meat products
39 The microbiology of specific bacteria
39.1 Flagella in bacteria
39.2 Spore formation in bacteria
39.3 Family Micrococcaceae
39.4 Family Streptococcaceae
39.5 Family Enterobacteriaceae
39.6 Family Pseudomonadaceae
39.7 Family Bacillaceae
39.8 Family Lactobacillaceae
39.9 Family Aeromonadaceae
39.10 Family Spirillaceae
39.11 Family Listeriaceae
39.12 Fungi in meat products
39.13 Bovine spongiform encephalopathy and other transmissible spongiform encephalopathies
40 Predictive microbiology for meat products
40.1 F-value calculations and shelf life
40.2 F-value calculations for pasteurized products
40.3 F-value calculations for retorted products
Index
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