Handbook of Meat Processing

Contents

Preface ix
List of Contributors xi
About the Editor xv

PART I. Technologies 3

1. Chemistry and Biochemistry of Meat 5
   Elisabeth Huff-Lonergan


2. Technological Quality of Meat for Processing 25
   Susan Brewer


3. Meat Decontamination 43
   Panagiotis N. Skandamis, George-John E. Nychas, and John N. Sofos


4. Aging/Tenderization Mechanisms 87
   Brian C. Bowker, Janet S. Eastridge, Ernie W. Paroczay,
   Janice A. Callahan, and Morse B. Solomon


5. Freezing/Thawing 105
   Christian James and Stephen J. James


6. Curing 125
   Karl O. Honikel


7. Emulsifi cation 143
   Irene Allais


8. Thermal Processing 169
   Jane Ann Boles


9. Fermentation: Microbiology and Biochemistry 185
   Spiros Paramithiotis, Eleftherios H. Drosinos, John N. Sofos, and
   George-John E. Nychas


10. Starter Cultures for Meat Fermentation 199
    Pier Sandro Cocconcelli and Cecilia Fontana


11. Drying 219
    Endre Zukál and Kálmán Incze

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