International Standards: USA

Handbook of Fermented Meat and Poultry

Volumn , Issue , 2008, Pages 267-271

  Hunt, Melvin C ^a   Boyle, Elizabeth ^a  

^a Animal Sciences and Industry   (United States)

Author keywords

American regulatory process; Fermented products; Food safety and inspection service; Moisture protein ratio; Muscle foods

Indexed keywords

EID: 84878351169     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470376430.ch25     Document Type: Chapter

References (9)

1. AMIF (American Meat Institute Foundation). 1997.Good Manufacturing Processes for Fermented Dry & Semi-dry Sausage Products. http://www.amif.org/ FactsandFigures/SAUSAGE.pdf.
2. CFR (Code of Federal Regulations). 2006. Code of Federal Regulations (CFR): Main Page. http://www.gpoaccess.gov/cfr/index.html.
3. Demeyer D and F Toldrá. 2004. Fermentation. In: Jensen, Devine, Dikeman, eds. Encyclopedia of Meat Sciences.Oxford: Elsevier, Academic Press, pp. 467-474.
4. FSIS (Food Safety and Inspection Service). 2003. FSIS Rule Designed to Reduce Listeria monocytogenes in Ready-to-Eat Meat & Poultry. http://www.fsis.usda.gov/Fact_Sheets/FSIS_Rule_Designed_to_Reduce_ Listeria/index.asp.
5. DS Hale. 1994. Inspection. In: Kinsman, Kotula, Breidenstein, eds. Muscle Foods: Meat, Poultry and Seafood Technology. New York: Chapman and Hall, pp. 163-185.
6. K Incze. 2004. Dry and semi-dry sausage. In: Jensen, Devine Dikeman, eds. Encyclopedia of Meat Sciences. Oxford: Elsevier, Academic Press, pp.1207-1216.
7. F Toldrá. 2004. Dry Curing. In: Jensen, Devine, Dikeman, eds. Encyclopedia of Meat Sciences. Oxford: Elsevier, Academic Press, pp. 360-366.
8. USDA (United States Department of Agriculture). 2005. Food Standards and Labeling Policy Book. http:// www.fsis.usda.gov/OPPDE/larc/Policies/Labeling_ Policy_Book_082005.pdf.
9. USDA-FSIS. 1999. Compliance Guidelines for Cooling Heat-Treated Meat and Poultry Products (Stabilization). Appendix B. http://www.fsis.usda.gov/ OPPDE/rdad/frpubs/95-033F/95-033F_Appendix% 20B.htm.