Intro -- Half Title -- Title Page -- Copyright Page -- Table of Contents -- Preface -- About the Editors -- Contributors -- 1. Pigs: Breeds, Production, Meat Quality and Market: An Overview -- 1.1 Introduction -- 1.1.1 Pig Origins and Perceptions of It as a Food Source -- 1.1.2 Production and Consumption of Pork Worldwide: Prospects -- 1.2 Porcine Breeds -- 1.2.1 Industrial Porcine Breeds -- 1.2.2 Autochthonous Porcine Breeds -- 1.3 Current Challenges of Pig Holdings -- 1.3.1 Animal Welfare and Sustainability -- 1.3.2 Genetic Improvement and Precision Livestock -- 1.4 Factors Affecting Pork Quality -- 1.4.1 Ante-Mortem Factors -- 1.4.2 Peri-Mortem Factors -- 1.4.3 Post-Mortem Factors -- 1.5 Pork Meat as a Component of Multiple Products Worldwide -- References -- 2. Dry-Cured Ham -- 2.1 Introduction -- 2.2 Dry-Cured Ham Manufacture -- 2.2.1 Preparation, Selection and Classification of the Raw Material -- 2.2.2 Salting -- 2.2.3 Post-Salting -- 2.2.4 Drying-Ripening -- 2.2.5 Ageing -- 2.3 Nutritional Significance -- 2.4 Physico-chemical and Biochemical Reactions -- 2.4.1 Desiccation -- 2.4.2 Curing Salt Effects -- 2.4.3 Lipolysis and Lipid Oxidation -- 2.4.4 Proteolysis -- 2.4.5 Secondary Reactions -- 2.5 Factors Affecting Product Quality and Process -- 2.5.1 Factors Related to Raw Material -- 2.5.1.1 Ante-Mortem -- 2.5.1.2 Post-Mortem -- 2.5.2 Technological Parameters -- 2.6 Sensorial Attributes and Their Development -- 2.6.1 Colour Development -- 2.6.2 Taste Development -- 2.6.3 Odour Development -- 2.6.4 Flavour -- 2.7 Possible Defects to Compromise Final Quality -- 2.8 Types of Dry-Cured Ham -- 2.8.1 Principal European Hams -- 2.8.1.1 Spanish Quality Hams -- 2.8.1.2 Italian Quality Hams -- 2.8.1.3 French Quality Hams -- 2.8.1.4 Portuguese Quality Hams -- 2.8.2 Others Types of Hams -- 2.9 Conclusion -- References.

3. Dry-Cured Shoulder Lacón: Manufacturing Process, Chemical Composition and Shelf Life -- 3.1 Introduction -- 3.2 Manufacturing Process -- 3.3 Chemical Composition of Dry-Cured Lacón and of the Raw Pieces Used in Its Manufacture -- 3.3.1 Proximate Composition -- 3.3.2 Characteristics of the Lipid Fraction -- 3.3.3 Characteristics of the Protein Fraction -- 3.3.4 Development of Volatile Compunds During the Manufacture -- 3.4 Shelf Life -- 3.5 Conclusions -- References -- 4. Fresh Pork Sausage: Manufacturing Process, Chemical Composition and Shelf Life -- 4.1 Introduction -- 4.2 Fresh Pork Sausage Regulations and Standards by Country -- 4.3 Overview of Ingredients -- 4.3.1 Raw Meat: Muscle Proteins and Lipids -- 4.3.1.1 Muscle Proteins -- 4.3.1.2 Muscle Lipids -- 4.3.2 Water -- 4.3.3 Salt -- 4.3.4 Sweetener -- 4.3.5 Spices -- 4.3.6 Antioxidants -- 4.3.7 Antimicrobials -- 4.3.8 Processing Aids -- 4.3.9 Casings -- 4.4 Traditional Sausage Formulations -- 4.4.1 Bratwurst -- 4.4.2 Breakfast Sausage -- 4.4.3 Traditional Fresh Pork Sausage -- 4.4.4 Italian Pork Sausage -- 4.4.5 Polish and Kielbasa -- 4.4.6 Whole Hog Sausage -- 4.4.7 Commercial Ingredients -- 4.4.8 Clean Label Commercial Ingredients -- 4.5 Processing and Equipment -- 4.5.1 Primary Grind -- 4.5.2 Mixing or Blending -- 4.5.3 Final Grind -- 4.5.4 Vacuum Stuffing -- 4.5.5 Equipment Selection -- 4.6 Shelf Life -- 4.6.1 Overview -- 4.6.2 Shelf Life Testing -- 4.6.3 Methods to Determine Spoilage/Shelf Life -- 4.6.3.1 Sensory Analyses -- 4.6.3.2 Fresh Sausage Flavor and Off-Flavor Development -- 4.6.3.3 Color Changes in Fresh Pork Sausage -- 4.6.3.4 Sensory Changes in Fresh Pork Sausage -- 4.6.3.5 Microbiological Changes in Fresh Pork Sausage -- 4.6.3.6 Oxidation -- 4.7 Sanitation -- 4.8 Conclusions -- References.

5. Chorizo and Chouriço de Carne: Varieties, Composition, Manufacturing Process and Shelf Life -- 5.1 Introduction -- 5.2 Fresh/Semidried Chorizo -- 5.2.1 Raw Materials and Additives -- 5.2.2 Manufacturing Process -- 5.2.3 Storage and Shelf Life -- 5.3 Dry-Ripened Chorizo/Chouriço -- 5.3.1 Raw Materials and Additives -- 5.3.2 Manufacturing Process -- 5.3.3 Storage and Shelf Life -- References -- 6. Pork Sausages in Asia -- 6.1 Introduction -- 6.2 Chinese Sausages -- 6.2.1 Cantonese Sausage -- 6.2.1.1 Flavor of Cantonese Sausage -- 6.2.1.2 Physiochemical Properties of Cantonese Sausage -- 6.2.1.3 Proteolysis in Cantonese Sausage -- 6.2.1.4 Microorganisms in Cantonese Sausage -- 6.2.1.5 Nitrite in Cantonese Sausage -- 6.2.1.6 Bioactive Peptides in Cantonese Sausage -- 6.2.2 Harbin Red Sausages -- 6.2.2.1 Nitrite Reduction -- 6.2.2.2 Fat Replacement, Antimicrobial and Antioxidant Agents -- 6.2.2.3 Microorganisms in Harbin Sausage -- 6.3 Sausages in Other Asian Countries -- 6.3.1 Japanese Sausages -- 6.3.1.1 Wiener Sausage -- 6.3.1.2 Arabiki Sausage -- 6.3.2 Korean Sundae Sausage -- 6.3.3 Thai Sausages -- 6.3.3.1 Sai Krok E-san -- 6.3.3.2 Nham -- 6.3.3.3 Other Thai Sausages -- 6.3.4 Indonesian Sausage -- 6.3.5 Vietnamese Sausages -- 6.4 Conclusion -- References -- 7. Traditional Pork Sausages in Serbia: Manufacturing Process, Chemical Composition and Shelf Life -- 7.1 Introduction -- 7.2 Čajna Sausage -- 7.3 Sremska Sausage -- 7.4 Petrovská Klobása (Petrovački kulen) -- 7.5 Sremski Kulen -- 7.6 Lemeški Kulen -- 7.7 Užička Sausage -- 7.8 Conclusion -- References -- 8. Development of Innovative Dry-Cured Product from Pork Shoulder-The Cuore di Spalla Case Study: Salting Time Optimization According to the Crossbreed Used -- 8.1 Introduction -- 8.1.1 Prime Cuts in the Italian Heavy Pig Industry -- 8.1.2 Effect of Genotype on Dry-Cured Products.

8.1.3 Salting Phase in the Manufacturing Process of Dry-Cured Products -- 8.1.4 Influence of Salt on Final Product Characteristics -- 8.2 Cuore di Spalla Case Study -- 8.2.1 Introduction to Innovation -- 8.2.2 Manufacturing and Analysis -- 8.2.3 Results -- 8.2.3.1 Changes in Quality Traits Due to Genotype Effect -- 8.2.3.2 Changes in Quality Traits Due to Different Salting Times -- 8.3 Conclusion -- References -- 9. Traditional Pork Sausages in Bulgaria: Composition and Shelf Life -- 9.1 Introduction -- 9.2 Pork Meat Used in Sausage-Making in Bulgaria -- 9.3 Pork Cuts -- 9.4 Bulgarian Traditional Pork Sausages -- 9.5 Dry Cured Sausages Lukanka -- 9.6 Research Work on Lukanka Dry Fermented Sausage -- 9.7 Composition and Technology of Lukanka Trapezitsa -- 9.8 Banski Starets -- 9.9 Babek -- 9.10 Cooked and Cooked Smoked Sausages -- 9.11 Cooked Sausages -- 9.12 Salami Kamchia -- 9.13 Bulgarian Blood Sausages -- 9.14 Karvavitsa -- 9.15 Bahur -- 9.16 Cooked Pork Babe -- 9.17 Traditional Pork Sausages in Some Regions of Bulgaria -- 9.18 Karvavitsa (dry) -- 9.19 Pacha -- 9.20 Conclusion -- Acknowledgements -- References -- 10. Traditional Pork Sausages in Brazil: Manufacturing Process, Chemical Composition and Shelf Life -- 10.1 Introduction -- 10.1.1 Toscana Sausage -- 10.1.2 Ingredients and Chemical Composition -- 10.1.3 Manufacturing Process -- 10.1.4 Shelf Life -- 10.2 Cooked and Smoked Sausages -- 10.2.1 Ingredients and Chemical Composition -- 10.2.2 Manufacturing Process -- 10.2.3 Shelf Life -- 10.3 Pork Loin Sausages -- 10.4 Canadian-Style Loin Sausage -- 10.4.1 Ingredients and Chemical Composition -- 10.4.2 Manufacturing Process -- 10.4.3 Shelf Life -- 10.5 Cooked Loin Sausage -- References -- 11. Indian Traditional Pork Products and Their Quality Attributes -- 11.1 Introduction -- 11.2 Traditional Indian Pork Meat Products.

11.3 The Common Techniques Used for Production of Pork Products -- 11.3.1 Fermentation/Fermented Products -- 11.3.1.1 Ingredients -- 11.3.1.2 Some Popular Traditional Fermented Pork Products of India -- 11.3.2 Smoked and Dried Products -- 11.3.3 Pickled Products -- 11.3.4 Ready-to-Eat/Curry Products -- 11.4 Conclusion -- References -- 12. Italian Salami: A Comprehensive Analysis -- 12.1 Introduction -- 12.2 The History of Dry-Fermented Sausage Manufacturing in Italy -- 12.3 The Two Main Ingredients: Salt and Pork -- 12.3.1 The Availability of Salt (Sodium Chloride) in Italy -- 12.3.2 Pigs and Pork Production in Italy (with Historical References) -- 12.4 The Manufacturing of Meat Products -- 12.4.1 The Italian Heavy Pig -- 12.5 Italian Salami: Focusing on Three Types with Particular Traits -- 12.5.1 Sopressa Vicentina PDO (the Largest Salame) -- 12.5.2 Ciauscolo (the Spreadable Salame) -- 12.5.3 Salame Milano (the Most Renowned) -- 12.6 Conclusion -- References -- 13. Salchichón (Spanish Dry-Cured Sausage): An Integrated Point of View Through Culture, Technology and Innovation -- 13.1 Introduction -- 13.1.1 General Considerations -- 13.1.2 Legislation -- 13.1.3 Traditional Salchichón-Type Dry-Cured Sausages -- 13.1.4 Salchichón Manufacturing Process -- 13.1.5 Ingredients -- 13.1.5.1 Meat Extenders -- 13.1.5.2 Starter Cultures -- 13.1.5.3 Casings -- 13.1.5.4 Sensorial Attributes of Salchichón and Related Dry-Cured Sausages -- 13.1.6 Innovations in Dry-Cured Sausages -- 13.1.6.1 Dry-Cured Sausages as a Healthy Meat Product -- 13.1.6.2 Salchichón Innovations -- 13.1.6.3 Healthy Salchichón -- References -- 14. Manufacture of Whole Muscle Cook-In Ham -- 14.1 Introduction -- 14.2 Preparation and Selection of Raw Material -- 14.3 Brine Composition and Preparation -- 14.4 Brine Injection -- 14.5 Mechanical Treatment -- 14.5.1 Tenderization.

14.5.2 Massaging and/or Tumbling.