Handbook of Meat Processing

Index 563

Electromagnetic, 443–445
Electrophoresis, 12, 97–98
two-dimensional, 98
ELISA, 475–477
Emulsifi cation. See Emulsion
Emulsion, 130–132, 136, 143–162,
319–320, 345–348, 399
control, 159–162
formulation, 146–156, 319
process, 156–158
technology, 158–159
Enterobacteriaceae, 189, 523
Epidemiology, 483
Escherichia coli O157:H7, 43–75, 185, 220,
266, 271–280, 287–292, 337–339, 394,
450, 481, 526–527, 549
Essential oils, 272
Esterases. See Lipases
European Food Safety Authority (EFSA),
73, 75, 210

Fat, 27, 148–151, 160–162, 194, 222, 317,
319, 324, 345–348, 363, 365–366, 381,
427, 448–451, 465, 553–554, 558
Fatty acids. See under Lipids
FAO, 519
FDA. See U.S. Food and Drug
Administration
Fermentation, 185–195, 363–375, 379–395,
432–433
Fiber, 425–426, 434
Fibrimex, 415
Ficin, 406
Filamin, 14–15
Flavor, 26, 32–35, 109–110, 204, 208–209,
219, 236–237, 306–307, 328, 353, 355,
357–359, 371, 375–376, 382, 415–417,
457–465. See also Off-fl avor;
Warmed-over fl avor
Foodborne disease, 483
Foodborne infection, 483
Foodborne intoxication, 483–484
Foodborne outbreak, 483
Foodborne poisoning, 483
FOP, 451
FOSHU, 424
Frankfurter, 162, 313–314

Freezing, 105–122, 127, 359

air freezing, 112

contact freezing, 112–113

cross freezing, 120–121

tempering, 120–121

Frozen storage, 114–117

FSIS, 43–44, 64–65, 70–72, 75, 280, 476

FT-NIR, 451

Functional foods, 424

Functional meat, 423–435

F value, 341–342, 554

Genes, 508–511

Genetically modifi ed organisms (GMO),

501–514, 550

analysis, 511–514

DNA-based analysis, 502–508

strategies for detection, 508–511

Genetics, 25–27

Glucono-delta-lactone, 318

Glutamate, 318

Glycogen, 10–11

Glycolysis, 10–11, 16–17, 383

GMO. See Genetically modifi ed organisms

Growth promoters, 470, 475–477

HACCP, 43, 70–75, 195, 375–376, 481,

519–544, 547–552

principles, 522–523

Halotane, 335

Ham. See Cooked ham; Dry-cured ham

Hazard analysis. See HACCP

Herbs, 345–348

Heterocyclic amines, 472

High intensity light, 263

High pressure, 158–159, 263, 268–269

Histamine. See Amines

Humidity. See Water

Hydrodynamic shockwave, 263

Hygiene package, 519

Impedancemetry, 448

Irradiation, 464

ionizing, 263, 265–266

Isoascorbate. See Ascorbate

Kocuria, 185, 367, 374