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Dry‐Cured Meat Products [2004]

1
Introduction: A Historical Perspective
7
Description of Main Muscle Characteristics
27
Manufacturing of Dry‐Cured Ham
63
Principles of Dry‐Fermented Sausage‐Making
89
Fermentation and Starter Cultures
113
Characterization of Proteolysis
135
Characterization of Lipolysis
153
Flavor Development
173
Nutritional Properties
189
Effect of Raw Materials and Processing on Quality
211
Main Defects and Preventive Measures
221
Safety Aspects
233
Economic and International Aspects
239
Index
i
Frontmatter
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