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Handbook of Fermented Meat and Poultry Meat and Poultry Handbook of Fermented An internationally respected editorial team and array of chapter contributors have developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat Handbook of and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles, product categories, and product quality and safety. Fermented The historical background on the fermentation of meat and poultry products is followed by a series of discussions on their science and technology: curing, fermentation, drying and smoking, basic ingredients (raw product, additives, spices, and casings), and starter cultures. Coverage of product categories details the science and technology of making Meat and various fermented meat and poultry products from different parts of the world, including: semidry-fermented sausages (summer sausage), dry-fermented sausages (salami), sausages from other meats, and ripened meat products (ham). Poultry Product quality and safety is probably the most important aspect of making fermented meat and poultry because it addresses the question of consumer acceptance and public health safety. While a processor may produce a wonderful sausage, the product must ultimately satisfy the consumer in terms of color, texture, taste, flavor, packaging, and so on. In the current political and social climate, food safety has a high priority. Coverage includes issues such as spoilage microorganisms, pathogens, amines, toxins, HACCP, Fidel Toldrá and disease outbreaks. EDITOR About the Editor ASSOCIATE EDITORS Fidel Toldrá, Ph.D., is a Research Professor and Head of the Meat Science Laboratory, Instituto de Agroquímica y Tecnologia de Alimentos (CSIC), Spain. Dr. Toldrá has co-edited and/or authored more Y. H. Hui than 14 books in food chemistry and food biochemistry, food flavors, and meat and poultry processing. Fidel Toldrá Iciar Astiasarán Associate Editors EDITOR Wai-Kit Nip Joseph G. Sebranek Y. H. Hui, Ph.D., Science Technology System, West Sacramento, California Hui Iciar Astiasarán, Ph.D., Expedito-Tadeu F. Silveira University of Navarra, Pamplona, Spain Astiasarán Wai-Kit Nip, Ph.D., University of Hawaii at Manoa, Honolulu, Hawaii Nip Louise H. Stahnke Joseph G. Sebranek, Ph.D., Iowa State University, Ames, Iowa Sebranek Régine Talon Expedito-Tadeu F. Silveira, Ph.D., Instituto de Tecnología de Alimentos, Campinas – SP, Brazil Silveira Louise H. Stahnke, Ph.D., Chr. Hansen A/S, Hørsholm, Denmark Stahnke Régine Talon, Ph.D., Institut National de la Recherche Agronomique, Saint-Genès Champanelle, France Talon toldra_finalcover2.indd 1 Handbook of Fermented Meat and Poultry Meat and Poultry Handbook of Fermented An internationally respected editorial team and array of chapter contributors have developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat Handbook of and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles, product categories, and product quality and safety. Fermented The historical background on the fermentation of meat and poultry products is followed by a series of discussions on their science and technology: curing, fermentation, drying and smoking, basic ingredients (raw product, additives, spices, and casings), and starter cultures. Coverage of product categories details the science and technology of making Meat and various fermented meat and poultry products from different parts of the world, including: semidry-fermented sausages (summer sausage), dry-fermented sausages (salami), sausages from other meats, and ripened meat products (ham). Poultry Product quality and safety is probably the most important aspect of making fermented meat and poultry because it addresses the question of consumer acceptance and public health safety. While a processor may produce a wonderful sausage, the product must ultimately satisfy the consumer in terms of color, texture, taste, flavor, packaging, and so on. In the current political and social climate, food safety has a high priority. Coverage includes issues such as spoilage microorganisms, pathogens, amines, toxins, HACCP, Fidel Toldrá and disease outbreaks. EDITOR About the Editor ASSOCIATE EDITORS Fidel Toldrá, Ph.D., is a Research Professor and Head of the Meat Science Laboratory, Instituto de Agroquímica y Tecnologia de Alimentos (CSIC), Spain. Dr. Toldrá has co-edited and/or authored more Y. H. Hui than 14 books in food chemistry and food biochemistry, food flavors, and meat and poultry processing. Fidel Toldrá Iciar Astiasarán Associate Editors EDITOR Wai-Kit Nip Joseph G. Sebranek Y. H. Hui, Ph.D., Science Technology System, West Sacramento, California Hui Iciar Astiasarán, Ph.D., Expedito-Tadeu F. Silveira University of Navarra, Pamplona, Spain Astiasarán Wai-Kit Nip, Ph.D., University of Hawaii at Manoa, Honolulu, Hawaii Nip Louise H. Stahnke Joseph G. Sebranek, Ph.D., Iowa State University, Ames, Iowa Sebranek Régine Talon Expedito-Tadeu F. Silveira, Ph.D., Instituto de Tecnología de Alimentos, Campinas – SP, Brazil Silveira Louise H. Stahnke, Ph.D., Chr. Hansen A/S, Hørsholm, Denmark Stahnke Régine Talon, Ph.D., Institut National de la Recherche Agronomique, Saint-Genès Champanelle, France Talon 7/18/07 10:10:21 PM 40454 FM 00i-xviii r3.qxd 7/21/07 2:04 PM Page i 1 2 3 4 5 6 7 8 9 10 11 12 13 14 Handbook of Fermented 15 16 17 Meat and Poultry 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 S54 N55 40454 FM 00i-xviii r3.qxd 7/21/07 2:04 PM Page iii 1 2 3 4 5 6 7 8 9 10 11 12 13 14 Handbook of Fermented 15 16 17 Meat and Poultry 18 19 20 21 22 Editor 23 Fidel Toldrá 24 25 26 Associate Editors 27 Y. H. Hui 28 29 Iciar Astiasarán 30 Wai-Kit Nip 31 32 Joseph G. Sebranek 33 Expedito-Tadeu F. Silveira 34 35 Louise H. Stahnke 36 Régine Talon 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 S54 N55 40454 FM 00i-xviii r3.qxd 7/21/07 2:04 PM Page iv 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 Fidel Toldrá, Ph.D., is a Research Professor and Head of the Laboratory of Meat Science, Instituto de Agroquímica y Tecnologia de Alimentos (CSIC), Valencia, Spain. Dr. Toldrá has co-edited and/or authored more than 14 books in 16 food chemistry and food biochemistry, food technology, and meat and poultry processing. 17 18 ©2007 Blackwell Publishing 19 All rights reserved 20 21 Blackwell Publishing Professional 22 2121 State Avenue, Ames, Iowa 50014, USA 23 24 Orders: 1-800-862-6657 25 Office: 1-515-292-0140 Fax: 1-515-292-3348 26 Web site: www.blackwellprofessional.com 27 28 Blackwell Publishing Ltd 29 9600 Garsington Road, Oxford OX4 2DQ, UK 30 Tel.: +44 (0)1865 776868 31 32 Blackwell Publishing Asia 33 550 Swanston Street, Carlton, Victoria 3053, Australia 34 Tel.: +61 (0)3 8359 1011 35 Authorization to photocopy items for internal or personal use, or the internal or personal use of specific clients, is granted 36 by Blackwell Publishing, provided that the base fee is paid directly to the Copyright Clearance Center, 222 Rosewood 37 Drive, Danvers, MA 01923. For those organizations that have been granted a photocopy license by CCC, a separate 38 system of payments has been arranged. The fee codes for users of the Transactional Reporting Service is 39 ISBN-13: 978-0-8138-1477-3/2007. 40 41 First edition, 2007 42 43 Library of Congress Cataloging-in-Publication Data 44 Handbook of fermented meat and poultry/editor, Fidel Toldrá; associate editors, Y. H. Hui ... [et al.].—1st ed. 45 p. cm. 46 Includes bibliographical references and index. 47 ISBN 13: 978-0-8138-1477-3 (alk. paper) 48 ISBN 10: 0-8138-1477-4 (alk. paper) 49 1. Fermented foods—Handbooks, manuals, etc. 2. Meat—Preservation—Handbooks, manuals, etc. 3. Fermentation—Handbooks, manuals, etc. I. Toldrá, Fidel. II. Hui, Y. H. (Yiu H.) 50 51 TP371.44.H357 2008 52 664'.9028—dc22 53S 2007013113 54N The last digit is the print number: 9 8 7 6 5 4 3 2 1 40454 FM 00i-xviii r3.qxd 7/21/07 2:04 PM Page v 1 2 3 Contents 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 Contributors List ix 22 Preface xvii 23 24 Part I. Meat Fermentation Worldwide: History and Principles 25 1. A Historical Perspective of Meat Fermentation 3 26 Peter Zeuthen 27 2. Production and Consumption of Fermented Meat Products 9 28 Herbert W. Ockerman and Lopa Basu 29 3. Principles of Curing 17 30 Karl O. Honikel 31 4. Principles of Meat Fermentation 31 32 Esko Petäjä-Kanninen and Eero Puolanne 33 5. Principles of Drying and Smoking 37 34 Ana Andrés, José M. Barat, Raúl Grau, and Pedro Fito 35 36 Part II. Raw Materials 37 6. Biochemistry of Meat and Fat 51 38 Fidel Toldrá 39 7. Ingredients 59 40 Jorge Ruiz 41 8. Additives 77 42 Pedro Roncalés 43 9. Spices and Seasonings 87 44 Suey-Ping Chi and Yun-Chu Wu 45 10. Casings 101 46 Yun-Chu Wu and Suey-Ping Chi 47 48 Part III. Microbiology and Starter Cultures for Meat Fermentation 49 11. Microorganisms in Traditional Fermented Meats 113 50 Isabelle Lebert, Sabine Leroy, and Régine Talon 51 12.
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  • Sausages and Food Safety

    Sausages and Food Safety

    Sausages and Food Safety Summer sausage, kielbasa, bologna, bratwurst: The list goes on and on. There are so many varieties of sausage. How long can you store them — and where? Are they fully cooked or not? The following background information will answer these questions and others. Use the chart as a guideline for safe storage. Types of Sausages Sausages are either uncooked or ready to eat. They can be made from red meat (for example, beef, pork, lamb or veal), poultry (turkey or chicken, for example) or a combination. Uncooked sausages include fresh (bulk, patties or links) and smoked sausages. To prevent foodborne illness, uncooked sausages that contain ground beef, pork, lamb or veal should be cooked to 160 °F. Uncooked sausages that contain ground turkey and chicken should be cooked to 165 °F. Ready-to-eat sausages are dry, semi-dry and/or cooked. Dry sausages may be smoked, unsmoked or cooked. Semi-dry sausages are usually heated in the smokehouse to fully cook the product and partially dry it. Cooked sausages (for example, bologna and frankfurters) are cooked and may also be smoked. Who inspects sausages? USDA's Food Safety and Inspection Service (FSIS) inspects all sausages in interstate commerce and all sausages that are exported to other countries. If sausages are made in a retail establishment (such as a grocery store, meat market or restaurant) and are sold within the State where the establishment is located, the sausage may be under the jurisdiction of that State's health or agriculture department. What is on the label? The label provides consumers with information about a product at the time of sale.