Handbook of Meat Processing

562 Index

Chemical decontaminants (continued)
chlorine, 64–66, 293
chlorine dioxide, 64–66, 264, 281
electrolized water, 275
lactoferricin B, 66, 280
organic acids, 55–64, 68–70, 263
ozone, 65, 263, 274–275
peroxyacetic acid, 65–66, 274, 281, 292,
296
sodium hypochlorite, 292–293, 296
trisodium phosphate, 64–66, 263,
274–275
Chitosan, 272, 278
Cholesterol, 27, 424
cholesterol oxides, 474
Chromatography, 475–477
CLA, 427–428
Cleaning, 287–296
Clostridium botulinum, 126, 134, 170–172,
220, 265, 270–280, 308, 323–324,
337–339, 342, 359, 367, 370–372,
393–394, 484–485, 493–495, 556
Clostridium perfringes, 272, 343, 487–488
Clostridium sporogenes, 339
Cold plasmas, 263
Collagen. See Proteins
Collagenase, 405
Color, 37–38, 110–111, 139–140, 169,
174–175, 192, 236, 247–258, 303, 306,
308, 328, 353, 357–358, 375–376, 413,
451, 457–465, 474
Comminution, 319–320
Conduction, 340
Conductivity, 443–450
Conjugated linoleic acid, 427–428
Contaminants, environmental, 470, 477,

533. See also Nitrosamines; Polycyclic
     aromatic hydrocarbons; Veterinary
     drug residues
     Convection, 340–341
     Cooked ham, 132, 301–309, 524–543
     types of, 301–302
     Cooked sausages, 313–324
     Cooking, 304
     Creatine, 6, 27
     Creatinine, 6
     Critical control points. See HACCP

Cross contamination, 287

Cured meat. see Curing

Curing, 125–140

Deamidation. See Amino acids

Debaryomices. See Yeasts

Decarboxylation, 211, 469

Decontamination, 43–76

carcass washing, 50–52

chemical decontamination, 55–66

chilling, 69

concerns and risks, 72–74

de-hairing, 47–48

hot water decontamination, 52–54

knife trimming, 48–49

legislative aspects, 74–75

multiple interventions, 66–68

post-chilling treatments, 69–70

pre-evisceration, 50

spot carcass decontamination, 48–50

steam hot water vacuuming, 49–50

steam pasteurization, 54

thermal decontamination, 52–55

Dehydration. See Drying

Dehydrogenation. See Amino acids

Desmin, 14, 93

DFD meat, 303, 353, 381, 449

Diacetate. See Acetate

Dielectric

dispersion, 448

mechanisms, 445–447

Drip, 108–109

Dry-cured ham, 132–133, 351–360,

458–461, 556–557

types of, 351–353

Dry-fermented sausages, 363–376,

379–395. See also Sausages

types of, 387–394

Drying, 219–228, 355–357, 384–387,

555

quick dry slice, 228

surface, 179–180, 223–224

D value, 341

EFSA. See European Food Safety

Authority

Electric impedance spectroscopy, 447–450