Index
Acetate, 270–272, 278
Aeromonas hidrophila, 497–498
Aging, 36–37, 87–99, 556
Aldehydes, 308
Allergen, 427, 533
Allergy, 153
Amines, 137–139, 190, 193, 211, 394, 427,
469–472
Amino acids, 129, 190, 307–308, 358
Anserine. See Peptides
Antibiotic, 475–477
Antibiotic resistance, 211–212
Antihypertensive peptides, 429–433
Antimicrobial, 193, 209, 237–238, 255–
256, 269–277
Antioxidants, 256, 429–431
Aroma. See Flavor
Ascorbate, 302–303, 471
Ascorbic acid. See Ascorbate
Aseptic processing, 343
Aspergillus, 486–487
ATP, 6, 9–11, 16, 27, 30–32, 147–148, 154,
293, 449–450
Bacillus cereus, 266, 491–492
Bacillus subtilis, 337, 450
B. thermosphacta, 261–280, 309
Bacon, 249, 327–335, 463–464, 557
dry-cured, 330–331
Bacterial, 484–499
intoxication, 484–487
infection, 487–499
Bacteriocins. See Antimicrobial
Bacteriophages, 266–268
Batter, 130–131, 135, 144, 346
Biofi lm, 294
561Biogenic amines. See Amines
Bioimpedance. See Electric impedance
spectroscopy
Blood sausage, 316
Boar taint. See Off-fl avor
Bologna, 315
Bratwurst, 314–315
Breakfast sausage, 315–316
Breed, 25–27
Brine, 327–330
BSE, 550Calpains, 13–14, 18–19, 25–26, 87–89,
92–95
Campylobacter jejuni, 492–493
Campylobacter sp., 43, 170–172, 220,
266–267, 287, 337–339, 393–394,
526–527
Candida. See Yeasts
Canned meat, 337–348
Carbohydrates, 6, 364, 382, 558
Carbon dioxide, 247–251, 256–257,
263–265, 332, 375–376
Carboxymyoglobin, 251
Carnitine, 427
Carnosine. See Peptides
Case hardening, 225
Casings, 314, 385–386
Caspase, 92–93
Catalase, 206–208
Cathepsins, 30, 87–89, 190
Certifi cation, 3
Chemical decontaminants, 280–281
acidifi ed sodium chloride, 64–66, 263,
274
cetylpyridinium chloride, 281