Salami
Practical Science and Processing Technology
- 1st Edition - July 21, 2016
- Latest edition
- Author: Gerhard Feiner
- Language: English
Salami: Practical Science and Processing Technology is a one-of-a-kind reference that covers all types of salami products from around the world, including all aspects of salami, s… Read more
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Description
Description
Salami: Practical Science and Processing Technology is a one-of-a-kind reference that covers all types of salami products from around the world, including all aspects of salami, such as microbiology, food safety, and research development trends. It provides the latest scientific findings and developments used to describe the production and manufacturing processes that lead to products that are produced efficiently and safe to eat.
The book is a comprehensive resource that combines a scientific and hands-on approach that is useful not only to those in the industry, but also students of meat science. The purpose of the book is to give clear and helpful guidelines to professionals within the meat-processing industry, such as technical, production, operations, process improvement, quality control, and research and development managers.
Key features
Key features
- Provides food safety summaries at the end of each chapter
- Includes detailed information on the composition and function of raw meat, additives, and technologies
- Presents recipes on how salami is produced by linking theory and science with the process of making salami
- Describes how to avoid faulty products and control food safety, etc.
Readership
Readership
A&G, and corporate markets in food and science technology, food scientists and technologists, food safety managers, food microbiologists, food product- and process optimization managers, product development managers
Table of contents
Table of contents
Meat and fat1. Meat and fat2. Biochemistry of meat3. Definitions
Additives4. Additives 5. Colour in cured meat products and fresh meat6. Casings
Production technology7. Fermented salami – non heat treated8. Typical products made in the world9. Fermented salami - semi cooked and fully cooked10. Typical products made in the world11. Non-fermented salami - fully cooked12. Typical products made in the world
Product details
Product details
- Edition: 1
- Latest edition
- Published: July 21, 2016
- Language: English
About the author
About the author
GF