Handbook of Meat Processing

566 Index

Sausages, 132–133, 159, 363–376, 379–
395, 461–463, 475, 524–543, 553–555,
558
Semi-dry fermented sausages. See Dry-
fermented sausages
Sensory, 457–467
Sensors, 443–452
Shigella, 490
Slaughter, 44–46
Smoke, 231–244, 327, 472–474, 556
health risks, 238–240, 472–473
polycyclic aromatic hydrocarbons, 234,
238–240, 469–470, 472–474, 527
Smokehouses. See Smoking
Smoking, 231–244, 306, 321–322, 331,
351, 355, 367–368, 370, 381, 386–387,
555–556
smoke generators, 240–244
Sodium chloride. See Salt
Sodium lactate. See Lactic acid
Spices, 345–348, 371, 463, 527, 553
Spoilage, 263–281, 451, 482
Staphylococcus, 188–189, 199–213, 367,
382–384
Staphylococcus aureus, 185, 220, 266–280,
287, 337–339, 367, 370–372, 393–394,
485–486, 526–527
Starter cultures, 192–195, 199–213, 226,
363, 366–367, 371, 382–384
Sterilization, 343
Strecker degradation, 307–308
Sugars. See Polysaccharides
Synbiotics, 433–434

Tenderization, 404–406
Tenderness, 11–15, 27, 35–37, 87–99,
106–108, 169, 204, 219, 269, 306,
330, 348, 358, 406, 414–415, 448,
457–466
Texture. See Tenderness
Thawing, 117–120, 359
electrical, 119–120
thermal, 119
Thermal processing, 169–181, 341–347
novel, 277–280
Titin, 11–12
Toughness. See Tenderness

Toxins, 212–213, 338–339, 373–374, 477,

487, 527

Transglutaminase, 403

Triacylglycerols. See under Lipids

Troponin, 13–14

Tumbling, 303–304

Tyramine. See Amines

U.S. Department of Agriculture (USDA),

43–44, 64–65, 70–72, 74, 280, 477

U.S. Food and Drug Administration (FDA),

251, 269, 276, 477

Veterinary drug residues, 470, 475–477, 527

Vibrio choleare, 490

Vibrio parahemolyticus, 491

Vibrio sp., 337–339

Vibrio vulnifi cus, 491

Virus, 498

Vitamins, 180–181, 193, 323, 395

C (see Ascorbic acid)

D, 29

E, 28

Volatile compounds. See Flavor

Warmed-over-fl avor, 180, 417

Water

activity, 219–223, 338, 359, 364,

372–375, 379–395, 534, 557–558

holding capacity, 15–17, 30–32,

147–148, 302, 318–319, 451

losses, 15–17, 458

in muscle, 5–9, 449–450

quality, 294

Wiener, 313–314

Wiltshire, 301–302, 327–329

X-rays, 443–444

Yeast, 185–190, 200, 359, 374, 393–394,

556

Yersinia enterocolitica, 495–496

York, 301

Z-disc. See Z-line

Z-line, 7–8, 87, 126–127, 334

Z value, 341