vi Contents
- Smoking 231
Zdzisław E. Sikorski and Edward Kol ́akowski
- Meat Packaging 247
Maurice G. O’Sullivan and Joseph P. Kerry - Novel Technologies for Microbial Spoilage Prevention 263
Oleksandr Tokarskyy and Douglas L. Marshall - Plant Cleaning and Sanitation 287
Stefania Quintavalla
PART II. Products 299
- Cooked Ham 301
Fidel Toldrá, Leticia Mora, and Mónica Flores - Cooked Sausages 313
Eero Puolanne - Bacon 327
Peter R. Sheard - Canned Products and Pâté 337
Isabel Guerrero Legarreta - Dry-Cured Ham 351
Fidel Toldrá and M. Concepción Aristoy - Mold-Ripened Sausages 363
Kálmán Incze - Semidry and Dry Fermented Sausages 379
Graciela Vignolo, Cecilia Fontana, and Silvina Fadda - Restructured Whole-Tissue Meats 399
Mustafa M. Farouk - Functional Meat Products 423
Keizo Arihara and Motoko Ohata
PART III. Controls 441
- Physical Sensors for Quality Control during Processing 443
Marta Castro-Giráldez, Pedro José Fito, Fidel Toldrá, and Pedro Fito - Sensory Evaluation of Meat Products 457
Geoffrey R. Nute - Detection of Chemical Hazards 469
Milagro Reig and Fidel Toldrá - Microbial Hazards in Foods: Food-Borne Infections and Intoxications 481
Daniel Y. C. Fung