Index page for: Meat products handbook: Practical science and technology

Table of Contents MEAT COMPOSITION AND ADDITIVESTHE PROTEIN AND FAT CONTENT OF MEATAmino AcidsProteinsCollagenMuscle PhysiologyFlavour of MeatPrinciples of Muscle Contraction and RelaxationEnzymes in MeatFatRancidity of FatLDL- and HDL CholesterolNutritional Values of Meat and Other Protein Rich FoodTHE BIOCHEMISTRY OF MEATBiochemical Processes in Meat Pre-SlaughterBiochemical Processes in Meat Post-Slaughter (rigor mortis)THE TENDERNESS OF FRESH MEATAgeing of Meat to Enhance TendernessEnzymes Used to Enhance the Tenderness of MeatDEFINITIONS OF TERMS USED IN MEAT SCIENCE AND TECHNOLOGYPSE/RSE/DFD- and 'Normal' MeatMDM/MSM MeatHot Boning of Meat - Warm Meat EffectThaw RigorCold ShorteningElectrical StimulationFreezing and Thawing of MeatFreezer-BurningPH-ValueAw-Value (Water Activity)Eh-Value (Redox Potential)Condensation WaterMaillard ReactionCaramelizationADDITIVES: PHOSPHATES, SALT-SODIUM CHLORIDE, AND HYDROCOLLOIDSPhosphatesSalt-Sodium ChlorideHydrocolloidsADDITIVES: PROTEINS, CARBOHYDRATES, FILLERS, AND OTHER ADDITIVESProteinsCarbohydratesFillers: Maltodextrine, Flour, Wheat Fiber, Konjac, Cereal Binder, RuskPreservative s in Meat ProductsMono-Sodium-Glutamate (MSG)Ribonucleotide and Other Flavor EnhancersWaterSpices and Spice ExtractsHydrolysed Vegetable Protein (HVP)AntioxidantsNatural SmokeLiquid SmokeColours in Meat ProductsWhitening (Bleaching) of MeatGlucano-Delta-Lactone (GDL)Citric AcidEmulsifiers in Meat ProductsAlginate for Reformed MeatEnzymes for Reformed Meat and Other Meat ProductsBlood Derived Products for Reformed MeatAllergy Risks from Additives in MeatCOLOUR IN FRESH MEAT AND CURED MEAT PRODUCTSRetention of Colour in Fresh Meat and Uncured Meat ProductsNitrite and NitrateMechanism of Colour Development in Cured Meat ProductsColour EnhancersMeasuring Colour: The L*-, a*-, and b*-SystemTECHNOLOGIES FOR PARTICULAR MEAT PRODUCTSCOOKED HAM: WHOLE MUSCLE, BRINE-INJECTED PRODUCTSSelection and Preparation of Raw MaterialsSelection of AdditivesCalculating Brine Composition and Injection LevelsManufacturing TechnologySummary of Critical Production IssuesTYPICAL WHOLE MUSCLE, BRINE-INJECTED COOKED HAM PRODUCTS FROM AROUND THE WORLDBacon (Australia)Bacon (New Zealand)COB Ham (Cooked-Ham-on-the-Bone) (Australia)Champagne Ham (Australia)Master-Ham (Austria)Kasseler (Austria, Germany)Virginia Ham (Australia)Bacon (England)Bacon (USA)Pastrami (USA and Australia)Roast Pork (Australia)Beef BaconCOOKED HAM: NON-INJECTION METHODS FOR ADDING BRINESelection and Preparation of Raw MaterialsSelection of AdditivesManufacturing TechnologySummary of Critical Production IssuesTYPICAL COOKED HAN PRODUCTS FROM AROUND THE WORLD USING NON-INJECTION METHODS FOR ADDING BRINESandwich-Ham (Australia)Chicken-Loaf (Worldwide)Deleicates-Ham (Austria)COOKED SAUSAGESSelection of Raw MaterialsProduction and Use of Pork or Chicken Skin Emulsion in Cooked SausagesProduction and Use of Fat Emulsion in Cooked SausagesSelection of AdditivesManufacturing TechnologySummary of Critical Production IssuesTYPICAL COOKED SAUSAGE PRODUCTS FROM AROUND THE WORLDFrankfurter (Austria, Germany)Frankfurter (Philippines)Frankfurter (South Africa)Frankfurter (Malaysia)Chicken Sausage with OilCooked BratwurstHunter SausageBeer-Ham (Germany)Luncheon (Australia)Wieswurst-Bavarian White Sausage (Germany)Mortadella (Italy)Low-Fat FrankfurterBavarian Meat Loaf (Germany)Meat Balls (Asia)FRESH SAUSAGESSelection of Raw MaterialsSelection of AdditivesManufacturing TechnologySummary of Critical Production IssuesTYPICAL FRESH SAUSAGE PRODUCTS FROM AROUND THE WORLDNuremburg Bratwurst (Germany)Boerwors (South Africa)Barbecue (BBQ) Sausage (Australia)Chicken Sausage (Australia)Merguez (France)Cumberland Sausage (Great Britain)English Breakfast Sausage (Great Britain)RAW FERMENTED SALAMISelection of Raw MaterialsSelection of AdditivesManufacturing TechnologySummary of Critical Production IssuesTYPICAL RAW FERMENTED SALAMI PRODUCTS FROM AROUND THE WORLDHungarian SalamiKantwurst (Austria)Lup Cheong (China)Cacciatore (Italy)Milano Salami (Italy)Summer Sausage (USA)Sucuk (Turkey)Chorizo (Spain)Fuet (Spain)Pepperoni (USA)SEMI AND FULLY-COOKED FERMENTED SALAMIManufacturing Technology for Semi Cooked Fermented SalamiManufacturing Technology for Fully-Cooked Fermented SalamiNON-FERMENTED SALAMISelection and Preparation of Raw MaterialsSelection of AdditivesManufacturing TechnologySummary of Critical Production IssuesTYPICAL NON-FERMENTED SALAMI PRODUCTS FROM AROUND THE WORLDPolish Salami (Austria)Cheese-Salami (Austria)Kransky (Slovenia)Vienna Salami (Austria)Cabanossi/Cabana (Austria/Australia)SPREADABLE RAW FERMENTED SAUSAGESelection of Raw MaterialsSelection of AdditivesManufacturing TechnologySummary of Critical Production IssuesTYPICAL RAW FERMENTED SAUSAGE PRODUCTS FROM AROUND THE WORLDFinely Cut Tea Sausage - Teewurst (Germany, Austria)Coarse Onion Mettwurst (Germany, Austria)CURED AIR-DRIED MEAT PRODUCTSSelection and Preparation of Raw MaterialsSelection of AdditivesManufacturing TechnologySummary of Critical Production IssuesTYPICAL AIR-DRIED MEAT PRODUCTS FROM AROUND THE WORLDParma Ham (Italy)Pancetta (Italy)Parma Coppa (Italy)Black Forest Ham (Germany)Serano Ham (Spain)Biltong (South Africa)Pastrima (Turkey)Buendner Fleisch -Dried Beef Buendner Styly (Switzerland)Beef Jerky (USA)Rou Gan and Shafu (China)SPREADABLE LIVER SAUSAGE AND LIVER PATESelection and Preparation of Raw MaterialsSelection of AdditivesManufacturing Technology Using Precooked Hot Materials (Conventional Method)Production of Liver PateSummary of Critical Production IssuesTYPICAL LIVER SAUSAGE AND LIVER PATE PRODUCTS MADE AROUND THE WORLDFine Veal Liver Sausage (Austria)Fine Liver Sausage (Germany, Austria)Coarse Liver Sausage (Germany, Austria)Fine Liver Sausage (Russia, South Africa)Coarse Brandy-Liver-Pate in Pastry-CoverFine Pepper-Chicken Liver Pate in a MouldPate de Champagne (France)Rillete Porc et Oie (France)Pate de Bretons (France)BURGER, PATTIES, AND CRUMBED PRODUCTSSelection of Raw MaterialsSelection of AdditivesManufacturing TechnologySummary of Critical Production IssuesCrumbed ProductsTYPICAL PATTY AND NUGGET PRODUCTS FROM AROUND THE WORLDBeef PattyChicken PattyChicken Nugget (High Quality)Chicken Nugget (Low Cost)SLICEABLE AND NON-SLICEABLE BLOOD SAUSAGESelection and Preparation of Raw MaterialsSelection of AdditivesManufacturing Technology for Sliceable Blood SausageManufacturing Technology for Non-Sliceable Blood SausageSummary of Critical Production Issues in the Production of Sliceable Blood SausageTYPICAL BLOOD SAUSAGE PRODUCTS FROM AROUND THE WORLDThueringian Blood Sausage (Germany)Blood-Tongue-Sausage (Austria)Black Pudding (England)Black Pudding (Austria)BRAWN AND MEAT JELLYSelection and Preparation of Raw MaterialsSelection of AdditivesManufacturing Technology for BrawnManufacturing Technology for Meat JellySummary of Critical Production Issues in the Production of BrawnTYPICAL BRAWN AND MEAT PRODUCTS FROM AROUND THE WORLDPresswurst-Brawn (Austria)Farmer Brawn (Austria, Germany)Ham Jelly (Worldwide)Chicken-Meat Jelly (Hand-made)CANNED RETORTED CORNED BEEFSelection of Raw Material for Corned Beef Using Semi-Cooked MeatPrecooking and BlanchingMixing and FillingThe Retorting ProcessSelection of Raw Materials for Corned Beef Using Pre-Cured Cooked MeatPre-Curing and Cooking of MeatMixing and FillingThe Retorting ProcessMOISTURE-ENHANCED (CASE-READY) AND MARINATED MEATSelection of Raw MaterialsSelection of AdditivesManufacturing TechnologyMarinating of MeatCASINGS AND PACKAGING MATERIALSNatural CasingsCellulose CasingsCollagen CasingsWaterproof (Non-Permeable) CasingsNon-Waterproof (Permeable) CasingsDifferent Packaging MaterialsQUALITY AND SAFETY ISSUESSENSORY EVALUATION OF MEAT PRODUCTSWays of Evaluating Meat ProductsTriangular Tests and Competition EvaluationsHACCP IN MEAT PROCESSING COMPANIESHACCP in the Supply ChainKey Elements in HACCP SystemsINTRODUCTION TO THE MICROBIOLOGY OF MEAT AND MEAT PRODUCTSClassification and Naming of MicroorganismsEndotoxin versus ExotoxinTemperature Tolerance of MicroorganismOxygen Tolerance of MicroorganismOptimal pH-Value in Meat for Bacteria GrowthGrowth Curve of BacteriaGram-Positive and Gram-Negative BacteriaMicrobiological Spoilage of Meat and Meat ProductsThe Hurdle Principle in the Production of Meat and Meat ProductsTHE MICROBIOLOGY OF SPECIFIC BACTERIAFlagella in BacteriaSpore Formation in BacteriaFamily MicrococcaceaeFamily StreptococcaceaeFamily EnterobateriaceaeFamily PseudomonadaceaeFamily BacillaceaeFamily LactobacillaceaeFamily AeromonadaceaeFamily SpirillaceaeFamily ListeriaceaeFungi in Meat ProductsBovine Spongiform Encephalopathy (BSE) and Other Transmissable Spongiform Encephalopahteies (TSEs)PREDICTIVE MICROBIOLOGY FOR MEAT PRODUCTSF-Value Calculations and Shelf-LifeF-Value Calculations for Pasteurized ProductsF-Value Calculations for Retorted Products