Handbook of Meat Processing

Index 565

modifi ed atmosphere packaging,
247–251, 256–257, 263–265,
332, 357, 374–375, 558
polylactic, 258
vacuum packaging, 247, 254–255, 257,
263, 331, 357, 374–375, 458, 558
Palatability, 170–173
Papain, 406
Paté, 133, 337–348, 464–465, 475
Pathogens, 126, 134, 170–172, 220, 265,
270–280, 308, 323–324, 337–339, 342,
359, 367, 370–372, 393–394, 484–485,
493–495, 556
PCR, 185–189, 502–514
Pediocin, 270, 277–280
Penicillium. See Molds
Peptides, 358, 371, 395, 424–435, 475
ACE inhibitor, 429–433
Persistant organic pollutant, 477
Phages. See Bacteriophages
Phosphates, 302, 318–319, 330, 457
Phosphocreatine, 10
Phospholipase. See Lipases
Phospholipids. See under Lipids
Physical sensors, 443–452
Pigment. See Myoglobin
Plesiomonas shigelloides, 498
Polychlorinated biphenyl, 477
Polycyclic aromatic hydrocarbons. See
under Smoke
Polypropylene. See Packaging
Polystyrene. See Packaging
Polyphosphates. See Phosphates
Polysaccharides, 155–156, 205–206, 222,
424 , 434
Postmortem changes, 17–20, 30–32
Prebiotic, 433–434
Probiotic, 194, 209–210, 425, 432–433
Prosciutto. See Dry-cured ham
Proteases. See Proteolysis
Proteasome, 90
Proteinases. See Proteases
Proteins
collagen, 26, 177, 317–318, 323, 558
dairy, 155, 318,346
myofi brillar proteins, 5–20, 31, 97–98,
157, 191, 199, 321, 358, 403

protein oxidation, 18–19, 470, 474–475

sarcoplasmic, 5–6, 18, 30–32, 97, 191,

199, 358

soy, 302, 318, 346, 403

structure, 178–179

Proteolysis, 87–98, 201, 307, 351, 358, 371,

430, 461

Proteomics, 97–99

Protozoa, 498–499

PSE meat, 27, 29–32, 37–38, 128, 302,

330, 334–335, 353, 356, 358, 381,

449, 550

Pseudomonas spp., 266–267, 270–280, 337,

370, 450

Public health, 194–195

Pulsed electric fi elds, 263

PVC. See Packaging

Quality, 25–38

assurance, 547–559

breed effect, 25–27

control, 547

diet effect, 27–29

marbling effects, 29

meat production line, 25–38

Radio frequency, 447

Rancidity, 250, 464

Redox potential, 338

Rigor, 30–32, 70

Ripening, 355–357

Restructured meat, 399–418, 465–466

Safety, 469–477, 519–544

standards, 377

Sakacin, 270

Salami, 535

Salmonella, 43–75, 170–172, 271–280, 287,

393–394, 450, 482, 488–490, 526–527,

552

Salt, 126–134, 140, 152–153, 194, 224–

225, 302–303, 317–318, 322, 327–335,

353–354, 359–360, 363, 366, 371, 381,

462, 527, 534, 553, 556

Sanitation, 287–296

Sanitizers. See Chemical decontaminants

Sarcomere, 6–8