Handbook of Meat Processing

Semidry and Dry Fermented Sausages 383 Toldr á 2002 ; Talon et al. 2002 ). Indeed, the complete genome sequence of L. sakei reve ...

384 Chapter 22 semidry fermented sausage are shown in the fl ow chart (Fig. 22.1 ). Meat Selection, Grinding, or Chopping Meat f ...

Semidry and Dry Fermented Sausages 385 Mixing and Stuffi ng Once meat and fat have been comminuted, curing salts (NaCl, nitrates ...

386 Chapter 22 shorten fermentation time, which is fre- quently one day or less. Even when these products undergo a shorter ripe ...

Semidry and Dry Fermented Sausages 387 in the town of Lebanon, Pennsylvania. It is produced entirely from beef and is a moist, h ...

388 Table 22.2. Dry fermented sausages characteristics and examples Process T (°C) Process time Moisture (%) aw Final pH M : P D ...

Semidry and Dry Fermented Sausages 389 Table 22.3. Semidry fermented sausages characteristics and examples Process T ( ° C) Proc ...

390 Chapter 22 either raw or heat treated. Some well - known semidry products are saucisse de Montbeliard and Morteau , both fro ...

Semidry and Dry Fermented Sausages 391 a weight loss of about 35%. Cervelat , made of beef and pork, is the typical Switzerland ...

392 Chapter 22 color (cochineal) and fi nely minced meat. Produced from pork, it is smoked and has a fi nal pH of 4.7 to 4.9. It ...

Semidry and Dry Fermented Sausages 393 traditional dry fermented sausage prepared from lean pork and various kinds of spices, is ...

394 Chapter 22 cultures (Vignolo and Fadda 2007 ; Castellano et al. 2008 ). Differences in the production technology of dry and ...

Semidry and Dry Fermented Sausages 395 crobial compounds and also provide sensorial, technological, nutritional, and/or health a ...

396 Chapter 22 Chi , S - P. , and Y - C. Wu. 2007. Spices and seasonings. In Handbook of Fermented Meat and Poultry , edited by ...

Semidry and Dry Fermented Sausages 397 Incze , K. 2007. European products. In Handbook of Fermented Meat and Poultry , edited by ...

398 Chapter 22 Spaziani , M. , M. Del Torre , and Stecchini , M. 2008. Changes of physicochemical, microbiological, and textural ...

399 Chapter 23 Restructured Whole - Tissue Meats Mustafa M. Farouk Introduction The trends toward increased consumption of steak ...

400 Chapter 23 readily molded or shaped to meet a particular demand, and they can be manufactured to resemble higher - priced cu ...

Restructured Whole-Tissue Meats 401 allows the needed quantity of cubes to be poured out of the package, leaving the remaining c ...

402 Chapter 23 tured steaks were produced (Table 23.1 and Fig. 23.2 ). Intact Muscles/Cuts Intact whole muscles and primal or su ...