
Salami
Practical Science and Processing Technology
Description
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
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
Meat and fat
1. Meat and fat
2. Biochemistry of meat
3. DefinitionsAdditives
4. Additives
5. Colour in cured meat products and fresh meat
6. CasingsProduction technology
7. Fermented salami – non heat treated
8. Typical products made in the world
9. Fermented salami - semi cooked and fully cooked
10. Typical products made in the world
11. Non-fermented salami - fully cooked
12. Typical products made in the world
Product details
- No. of pages: 230
- Language: English
- Copyright: © Academic Press 2016
- Published: July 21, 2016
- Imprint: Academic Press
- Paperback ISBN: 9780128095980
- eBook ISBN: 9780128096802