Handbook of Meat Processing

564 Index

Lactate. See Lactic acid
Lactic acid, 16–17, 68–70, 200, 258,
270–272, 275, 279, 332, 364,
380–382
Lactic acid bacteria, 185–190, 199–213,
220, 309, 332, 337, 359, 367, 379,
382–384, 395
Lactobacillus. See Lactic acid bacteria
Lactoferrin, 255
Lethality, 342
Lipases, 190–192
Lipolysis, 191–192, 201, 307–308, 351,
358, 371
Lipids, 6, 15, 180, 381, 474. See also Fats
fatty acids, 34, 26–29, 250, 307, 358,
365, 371, 381, 395, 462, 474,
552
lipid oxidation, 250, 469–470, 474
phospholipids, 6, 28, 154, 358
triacylglycerols, 6, 33, 192, 358
Lisozyme, 273–274
Listeria monocytogenes, 43–75, 170–172,
185, 220, 266, 270–280, 287–296, 308,
366–367, 370–372, 393–394, 496–497,
526–527, 558
Liver sausage, 316, 320
Loss factor, 447

Maillard reations, 308
Marbling, 29
Massaging, 303–304
Maxwell-Wagner dispersion, 448–449
Meat
biochemistry, 5–20, 25–38
compositional aspects, 5–9
meat color, 37–38
Mechanically deboned meat, 148
Metmyoglobin. See Myoglobin
Microarray analysis, 507–508, 513–514
Microbial fermentation, 185, 190, 199–213
Microbial hazards, 481–499
Micrococaceae, 185, 188–189, 337, 367
Microorganisms. See Pathogens; Starter
cultures
Microstructure, 159–160
Microwave, 176, 443–444, 447, 450
Molds, 200, 228, 359, 363–376, 556

Muscle, 5–20

anisotropy, 450

composition, 5–6

metabolism, 9–11, 35–38

structure, 6–9, 146–147

Mycotoxins. See Toxins

Myofi brils, 5–17, 320

Myoglobin, 37–38, 110–111, 125–126,

139–140, 192, 247–258, 306, 330, 353,

357, 382, 471

Near infrared (NIR), 443, 450–451

Nebulin, 12–13

NIR. See Near infrared

Nisin, 255–256, 269–270, 277–280

Nitrate, 125–140, 199, 328, 333, 353–354,

357, 359, 365–366, 381, 556–557

Nitrate reduction, 208, 359

Nitric oxide, 19–20, 306, 330, 357, 383

Nitric oxide myoglobin. See Myoglobin

Nitrite, 125–140, 199, 302–303, 306, 308,

318, 322–324, 327–335, 347, 353–354,

357, 359, 365–366, 381–382, 469–471,

556–557

legislation, 134–135

Nitrosamines, 137–138, 303, 318, 363,

469–471

Nitrosomyoglobin. See Myoglobin

Nitrosylation, 19–20

NO-porphyring system. See Myoglobin

Non-thermal, 277

Nuclear magnetic resonance, 443

Off-fl avor, 35, 247, 253, 309, 334, 357, 459

Oregano, 278

Organochlorine pesticide, 477

Osmotic pressure, 96–97,

Oxidation, 268, 277, 346, 364, 371,

474–475

Oximyoglobin. See Myoglobin

Packaging, 116–117, 139, 247–258,

263–265, 331–332, 405, 408–409,

527–532, 550, 558

active packaging, 255

controlled atmosphere pack, 247,

252–254, 263