Cover -- Title Page -- Copyright -- Contents -- List of Contributors -- Preface -- Part I Meat Fermentation Worldwide: Overview, Production, and Principles -- Chapter 1 Dry-Fermented Sausages and Ripened Meats: An Overview -- 1.1 Introduction -- 1.2 Fermented sausages and ripened meats around the world -- 1.3 The importance of fermented sausages -- Acknowledgement -- References -- Chapter 2 Production and Consumption of Fermented Meat Products -- 2.1 Introduction -- 2.2 Current products -- 2.3 The Future -- References -- Chapter 3 Principles of Meat Fermentation -- 3.1 Introduction -- 3.2 Fermentation -- 3.3 Factors influencing fermentation -- 3.4 Proteolysis -- 3.5 Lipolysis -- 3.6 Antagonistic effects -- References -- Chapter 4 Principles of Curing -- 4.1 Definition of curing -- 4.2 History of curing -- 4.3 Legislation -- 4.4 Chemistry of nitrite and nitrate -- 4.5 Nitrite and nitrate in meat products -- 4.6 Nitrosomyoglobin (NOMb) -- 4.7 N-nitrosamine formation -- 4.8 Conclusion -- References -- Chapter 5 Principles of Drying -- 5.1 Introduction -- 5.2 Basic principles of drying -- 5.3 Hurdle technology applied to dried meat and poultry products -- 5.4 Fundamentals of the drying of meat and poultry products -- 5.5 Drying kinetics modeling -- 5.6 Air conditioning and circulation in meat drying -- References -- Chapter 6 Principles of Smoking -- 6.1 Introduction -- 6.2 Wood-smoke composition -- 6.3 The preserving effect -- 6.4 The flavoring effect -- 6.5 Benefits and risks -- 6.6 Food engineering approach -- 6.7 Smoking procedures -- References -- Part II Raw Materials -- Chapter 7 The Biochemistry of Meat and Fat -- 7.1 Introduction: muscle structure -- 7.2 Meat composition -- 7.3 Muscle proteases and lipases -- 7.4 Adipose tissue lipases -- 7.5 Post mortem muscle metabolism and quality -- References.

Chapter 8 Ingredients -- 8.1 Introduction -- 8.2 Lean -- 8.3 Fat -- 8.4 Factors affecting the suitability of lean and fat for processing -- 8.5 Other ingredients -- References -- Chapter 9 Additives -- 9.1 Introduction -- 9.2 Acids and related additives -- 9.3 Antioxidants -- 9.4 Colorants -- 9.5 Emulsifiers -- 9.6 Flavor enhancers -- 9.7 Flavoring agents -- 9.8 Preservatives -- 9.9 Multipurpose additives: phosphates -- References -- Chapter 10 Spices and Seasonings -- 10.1 Introduction -- 10.2 Ethnic preferences -- 10.3 Commonly used spices in processed meats -- 10.4 Botanical properties -- 10.5 Product forms and appearances -- 10.6 Chemical properties -- 10.7 Quality standards -- 10.8 Sensory properties -- 10.9 Applications in fermented meat processing -- 10.10 Conclusion -- References -- Chapter 11 Casings -- 11.1 Introduction -- 11.2 Natural casings -- 11.3 Artificial casings -- 11.4 Regulatory compliance -- 11.5 Handling casings -- 11.6 Quality determination -- 11.7 Conclusion -- References -- Part III Microbiology and Starter Cultures -- Chapter 12 Microorganisms in Traditional Fermented Meats -- 12.1 Introduction -- 12.2 Traditional sausage manufacture -- 12.3 Description of ecosystems -- 12.4 Identification of technological microbiota -- 12.5 Conclusion -- References -- Chapter 13 The Microbiology of Fermentation and Ripening -- 13.1 Introduction -- 13.2 The manufacture of fermented sausages -- 13.3 Technological microflora -- 13.4 Spoilage microflora -- 13.5 Foodborne pathogens -- 13.6 Starter cultures -- References -- Chapter 14 Bacteria -- 14.1 Introduction -- 14.2 Bacterial starter cultures used for fermented meats -- 14.3 Starter cultures: technological advantage in the meat environment -- 14.4 Safety of selected meat starter-culture bacteria -- 14.5 Conclusion -- References.

Chapter 15 Bioprotective Cultures -- 15.1 Introduction -- 15.2 Starter cultures for meat fermentation -- 15.3 Competitiveness of starter cultures -- 15.4 Bioprotective cultures for fermented meat products -- 15.5 Conclusion -- References -- Chapter 16 Yeasts -- 16.1 Introduction -- 16.2 Presence of yeasts on meat sausages -- 16.3 Role of yeasts in meat products -- 16.4 Yeast starter cultures -- References -- Chapter 17 Molds -- 17.1 Introduction -- 17.2 Fungal contamination in ripening environments -- 17.3 Fungal starter cultures -- 17.4 Lipolytic and proteolytic activity of starter cultures -- 17.5 Growth and competitiveness of starter cultures -- 17.6 Conclusion -- References -- Chapter 18 Probiotics -- 18.1 Introduction -- 18.2 Probiotics and probiotic foods -- 18.3 Probiotics and meat products -- 18.4 Prebiotics and synbiotics -- 18.5 Conclusion -- References -- Chapter 19 The Genetics of Microbial Starters -- 19.1 Introduction -- 19.2 Chromosome elements -- 19.3 Plasmids -- 19.4 DNA transfer and genetic tools -- 19.5 Post-genomics studies -- References -- Chapter 20 The Influence of Processing Parameters on Starter Culture Performance -- 20.1 Introduction -- 20.2 Influence of raw materials -- 20.3 Influence of temperature -- 20.4 Influence of added fermentable carbohydrates -- 20.5 Influence of salting and drying -- 20.6 Influence of curing agents -- 20.7 Influence of spices -- 20.8 Influence of sausage caliber -- 20.9 Influence of maturation and molding -- 20.10 Conclusion -- Acknowledgments -- References -- Chapter 21 Methodologies for the Study of Microbial Ecology in Fermented Sausages -- 21.1 Introduction -- 21.2 Molecular approaches to the study of microbial ecology in fermented sausages -- 21.3 Culture-independent methods.

21.4 Definition of the microbial ecology in fermented sausages by culture-independent methods -- 21.5 Culture-dependent methods -- 21.6 Definition of the microbial ecology in fermented sausages by culture-dependent methods -- 21.7 Conclusion -- References -- Part IV Sensory Attributes -- Chapter 22 Sensory Analyses-General Considerations -- 22.1 Introduction -- 22.2 Sensory methods -- 22.3 Sensory analysis of fermented meat products -- References -- Chapter 23 Color -- 23.1 Introduction -- 23.2 Color-forming compounds -- 23.3 Chemistry of meat color -- 23.4 Influence of fermentation parameters on color -- 23.5 Bacterial role in meat color -- 23.6 Natural and organic cured meat -- 23.7 Color stability of cured meat products -- 23.8 Conclusion -- Acknowledgment -- References -- Chapter 24 Texture -- 24.1 Introduction -- 24.2 Texture of commercial products -- 24.3 Texture development during fermentation -- 24.4 Texture development during ripening -- 24.5 Texture development during cooking (nondried/semidried) -- 24.6 Effects of processing parameters -- 24.7 Effects of product modification with non-meat ingredients -- 24.8 Conclusion -- References -- Chapter 25 Flavor -- 25.1 Introduction -- 25.2 Precursor generation reactions of fermented meat flavor -- 25.3 Volatile compound generation reactions -- 25.4 Extraction and identification of volatile compounds -- 25.5 Elucidation of aroma active compounds -- 25.6 Relevance of volatile compounds in fermented meats -- References -- Part V Product Categories: General Considerations -- Chapter 26 Composition and Nutrition -- 26.1 Introduction -- 26.2 Nutrient supply from meat and meat products -- 26.3 Meat and meat products in healthy nutrition -- 26.4 Recommended meat intakes.

26.5 Effects of fermentation on the nutritional and health properties of meat -- References -- Chapter 27 Functional Dry-Fermented Sausages -- 27.1 Introduction -- 27.2 Modification of the mineral content in dry-fermented sausages -- 27.3 Fat modifications in dry-fermented sausages -- 27.4 Incorporation of fiber into dry-fermented sausages -- 27.5 Use of dry-fermented sausages as probiotics -- 27.6 Incorporation of vitamins -- 27.7 Conclusion -- References -- Chapter 28 Low-Sodium Products -- 28.1 Introduction -- 28.2 Relevance of salt in fermented meats -- 28.3 Strategies for sodium reduction -- 28.4 Effects of sodium reduction on quality and safety -- References -- Chapter 29 International Standards: United States -- 29.1 Introduction -- 29.2 US regulatory process -- 29.3 Regulatory definitions and specifications -- 29.4 HACCP options -- 29.5 Validation -- References -- Chapter 30 International Standards: Europe -- 30.1 Introduction -- 30.2 Quality -- 30.3 Microbiological safeguarding in food chains -- 30.4 Generating microbiological data in practice -- 30.5 Microbiological criteria for foodstuffs in Reg. (EC) 2073/2005 -- References -- Chapter 31 Packaging and Storage -- 31.1 Introduction -- 31.2 Functions of food packaging -- 31.3 Packaging materials -- 31.4 Packaging systems -- 31.5 Storage -- References -- Part VI Semidry-Fermented Sausages -- Chapter 32 US Products-Semidry Sausage -- 32.1 Introduction -- 32.2 Methods of acidification -- 32.3 Food safety -- 32.4 Manufacturing processes -- 32.5 Different types of US semidry sausage -- Reference -- Chapter 33 European Products -- 33.1 Introduction -- 33.2 Definition of "semidry-fermented sausage'' in Europe -- 33.3 General remarks on the manufacture of European-style semidry-fermented sausages.

33.4 Types of European-style semidry-fermented sausage.