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Synopsis
1 The structure, composition and preservation of meat.- 2 Fermented meats - a world perspective.- 3 Historical aspects of meat fermentation.- 4 Bacterial fermentation of meats.- 5 Fungal ripened meats and meat products.- 6 Starter cultures for meat fermentation.- 7 Stable and safe fermented sausages world-wide.- 8 Flavour chemistry of fermented sausages.- 9 Fungal toxins in raw and fermented meats.- 10 Fermented meat production and consumption in the European Union.
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Synopsis
Fermentation, salting, drying and smoking are the oldest methods of food preservation and still play an important role in meat preservation, either singly or as combined processes. Meat fermentation usually involves the addition of salt, nitrate or nitrite and various spices. The product may be smoked and, in some cases, moulds and yeasts are used to ripen the product to provide an attractive appearance and flavour.
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Fermented Meats.
Published by
Chapman and Hall, 1995
ISBN 10: 075140201X
ISBN 13: 9780751402018
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8° , Hardcover/Pappeinband. 1.Auflage,. xii, 242 Seiten Einband etwas berieben, Bibl.Ex., innen guter und sauberer Zustand 9780751402018 Sprache: Englisch Gewicht in Gramm: 635. Seller Inventory # 156616
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Taschenbuch. Condition: Neu. Neuware - 1 The structure, composition and preservation of meat.- 2 Fermented meats - a world perspective.- 3 Historical aspects of meat fermentation.- 4 Bacterial fermentation of meats.- 5 Fungal ripened meats and meat products.- 6 Starter cultures for meat fermentation.- 7 Stable and safe fermented sausages world-wide.- 8 Flavour chemistry of fermented sausages.- 9 Fungal toxins in raw and fermented meats.- 10 Fermented meat production and consumption in the European Union. Seller Inventory # 9780751402018