Fermented Meat Products: Production and Consumption

I. Introduction II. Current fermentation and drying procedures A. Definitions B. Quantity of Production C. Raw Meat 1.Whole pieces of meat 2.Meat chopped 3.Unusual animal parts D. Inoculum E. Starter cultures or "seed" utilized F. Yeast and Fungi G. Other ingredients 1. Salt 2. Nitrite 3. Sugars 4. Spices 5. Ascorbate 6. Other additives 7. Meat properties 8. Unintentional contaminants H. Processing I. Stuffing J. Fermentation K. Smoking L. Heating 1. Drying/ Ripening 2. Packaging 3. Storage and Marketing M. Metabolism and acidulation N. Sensory 1. Flavour and aroma 2. Taste 3. Proteins 4. Lipids 5. Combination of taste and aroma 6. Volatiles 7. Nonvolatiles 8. Both volatiles and nonvolatiles III. Physical properties A. Texture B. Colour IV. Pathogens V. Compositio

Scientific Terminology and Definitions

(print) 342 p.Early food terminolog

Microbiological Fingerprints

Original format: 2x2 slides.Approximate date: 1960.Additional script added in 2015

Food science sourcebook

2 v. : ill. ; 26 cm2nd edition.Rev. ed. of: Source book for food scientists. c1978"An AVI book."Pt. 1. Terms and descriptions -- pt. 2. Food composition,properties, and general data

Basic Meat Chemistry

Original format: 2x2 slides.Approximate date: 1960.Additional script added in 2015

Statistical sampling principles

Author Affiliation: Department of Animal Science, The Ohio State University and The Ohio Agricultural Research and Development Cente

Illustrated Chemistry Laboratory Terminology

lxii, 211 p.: ill.; 23 cm.Tables of contents and indexes also in Chinese, French, German, Polish, Spanish and Turkish