{"id":102,"date":"2018-07-24T06:14:28","date_gmt":"2018-07-24T06:14:28","guid":{"rendered":"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/?post_type=chapter&#038;p=102"},"modified":"2019-05-16T11:16:11","modified_gmt":"2019-05-16T11:16:11","slug":"technology-of-sausages-and-comminuted-meat-products","status":"publish","type":"chapter","link":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/chapter\/technology-of-sausages-and-comminuted-meat-products\/","title":{"rendered":"TECHNOLOGY OF SAUSAGES AND COMMINUTED MEAT PRODUCTS"},"content":{"raw":"<div><span style=\"float: right;\"><a href=\"https:\/\/youtu.be\/LPI5rDcvrg8\" target=\"_blank\" rel=\"noopener\"><img src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"epgp books\" width=\"75px\" height=\"75px;\" \/><\/a>\r\n<\/span><\/div>\r\n\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Sausage<\/strong>\r\n\r\n<\/div>\r\n<div>\r\n<ul>\r\n \t<li style=\"text-align: justify\">A sausage: ground meat<\/li>\r\n \t<li style=\"text-align: justify\">Casing : intestine, but sometimes synthetic.<\/li>\r\n \t<li style=\"text-align: justify\">Some sausages are cooked during processing and the casing may be removed after.<\/li>\r\n \t<li style=\"text-align: justify\">Fresh meat and fat are mixed with salt and spices and stuffed into natural casings derived from small intestines of slaughter animals.<\/li>\r\n \t<li style=\"text-align: justify\">These sausages do not undergo heat treatment at processor level, but are roasted, fried, boiled or otherwise heat treated before consumption<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n<strong>Sausage Processing Technologies<\/strong>\r\n\r\n<\/div>\r\n<div>\r\n\r\n<img class=\"alignnone size-full wp-image-105\" src=\"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/sites\/43\/2018\/07\/2-15.png\" alt=\"\" width=\"742\" height=\"513\" \/>\r\n\r\n&nbsp;\r\n\r\n<strong style=\"text-align: initial;font-size: 1em\">Cutting (reducing meat \u00a0particle size)<\/strong>\r\n\r\n<\/div>\r\n<div>\r\n<ul>\r\n \t<li>Mincing (grinding) of lean and fatty animal tissues<\/li>\r\n \t<li>Mincing (grinding) of lean and fatty animal tissues<\/li>\r\n \t<li>Chopping animal tissues in bowl cutter (discontinuous process)<\/li>\r\n \t<li>Chopping animal tissues in emulsifying machines (continuous process)<\/li>\r\n \t<li>Frozen meat cutting<\/li>\r\n \t<li>Cutting of fatty tissues<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>2.\u00a0\u00a0<\/strong><strong>Salting \/ curing<\/strong>\r\n<ul>\r\n \t<li>Salting \u2013 Salt (sodium chloride NaCl) adds to the taste of the final product<\/li>\r\n \t<li>The content of salt in sausages, hams, corned beef and similar products is normally 1.5-3%.<\/li>\r\n \t<li>ComparisonThispropertyisusedofforthewaterbasicbindingnutritionalandtextureformation in certain meat products.<\/li>\r\n \t<li>To reduce the risk of overdosing of nitrite salt, a safe approach is to make nitrite available only in a homogeneous mixture with common salt generally in the proportion 0.5% nitrite and the balance of sodium chloride (99.5%).<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Curing of chopped\/comminuted \u00a0meat mixtures<\/strong>\r\n<ul>\r\n \t<li>Curing is applied for most chopped meat mixtures or sausage mixes for which a reddish colour is desired.<\/li>\r\n \t<li>Higher temperatures during processing, e.g. \u201creddening\u201d of raw-cooked type sausages at 50\u00b0C or scalding\/cooking of other products at 70-80\u00b0C, accelerate the process.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n<p style=\"text-align: justify\">There are two systems for curing entire meat pieces, dry curing and wet curing (\u201cpickling\u201d)<\/p>\r\n&nbsp;\r\n<p style=\"text-align: justify\">The curing mix gradually permeates into the meat, which can be a lengthy process ranging from several days to several\u00a0<span style=\"font-size: 1em;text-align: initial\">weeks.\u00a0<\/span><\/p>\r\n&nbsp;\r\n<p style=\"text-align: justify\"><span style=\"text-align: initial;font-size: 1em\">The second method of called pickling, which brine to the meat.\u00a0<\/span><span style=\"text-align: initial;font-size: 1em\">curing meat pieces is wet curing, also involves\u00a0 the\u00a0 application\u00a0 of\u00a0 curing<\/span><\/p>\r\n\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>3. Smoking<\/strong>\r\n\r\n<\/div>\r\n<div>\r\n<ul>\r\n \t<li>Smoke for treatment of meat products is produced from raw wood.<\/li>\r\n \t<li>Smoke is generated through the thermal destruction of the wood components lignin and cellulose Effects of smoke on processed \u00a0meat products:<\/li>\r\n \t<li>Meat preservation through aldehydes.<\/li>\r\n \t<li>Antioxidant impact through phenols and aldehydes<\/li>\r\n \t<li>Smoke flavour through phenols, carbonyls and others<\/li>\r\n \t<li>Smoke colour formation through carbonyls and aldehydes<\/li>\r\n<\/ul>\r\n<\/div>\r\n&nbsp;\r\n\r\n<span style=\"text-align: initial;font-size: 1em\">There are two principal smoking techniques:<\/span>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n1. Cold smoking\r\n\r\n&nbsp;\r\n\r\n2.Hot smoking\r\n\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n<ul>\r\n \t<li>\r\n<p style=\"text-align: justify\"><strong>Cold smoking-<\/strong><span style=\"text-align: initial;font-size: 1em\">The combination of cold smoking and drying\/ripening can be applied to fermented sausages and salted or cured entire meat pieces The optimal temperature in \u201ccold\u201d smoking is 15 to 18\u00b0C (up to 26\u00b0C).<\/span><\/p>\r\n<\/li>\r\n<\/ul>\r\n<ul>\r\n \t<li>\r\n<p style=\"text-align: justify\"><strong>Hot Smoking <\/strong>\u2013 Hot smoking is carried out at temperatures of +60 to 80\u00b0C.<\/p>\r\n<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Comminuted meat products<\/strong>\r\n\r\n<\/div>\r\n<div>\r\n<ul>\r\n \t<li>Fresh processed meat products are meat mixes composed of comminuted muscle meat with varying quantities of animal fat<\/li>\r\n \t<li>If the fresh meat mixes are filled in casings, they are defined as sausages<\/li>\r\n \t<li>If other portioning is customary, the products are known as patties, kebab<strong style=\"text-align: initial;font-size: 1em\">,<\/strong><span style=\"text-align: initial;font-size: 1em\"> etc<\/span><\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Cured meat cuts<\/strong>\r\n\r\n<\/div>\r\n<div>\r\n<ul>\r\n \t<li>Cured meat cuts are made of entire pieces of muscle meat and can be sub-divided into two groups:<\/li>\r\n \t<li>Cured-raw meats<\/li>\r\n \t<li>Cured-cooked meats.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<strong><span style=\"text-align: initial;font-size: 1em\">\u00a0<\/span><\/strong>\r\n\r\n<strong><span style=\"text-align: initial;font-size: 1em\">Suggested readings<\/span><\/strong>\r\n<div>\r\n<p style=\"text-align: justify\">\u00a0 \u00a0 \u2022 Yateem H. Muller W.D, Eber M. (2001).Using fluid whey in comminuted meat products: effects on technological, chemical and sensory properties of frankfurter- type sausages. <em>Food research<\/em> <em>international <\/em>34:97-101<\/p>\r\n&nbsp;\r\n<p style=\"text-align: justify\">\u2022\u00a0 Andr \u00e9 s, A., Barat J., Grau R., and Fito P. 2007. Principles of drying and smoking. In <em>Handbook of Fermented Meat and Poultry,\u00a0<\/em>edited by F. Toldr \u00e1. Ames, Iowa: Blackwell Publishing.<\/p>\r\n&nbsp;\r\n<p style=\"text-align: justify\"><span style=\"font-size: 1em\">\u2022 Stahnke,\u00a0 L.\u00a0 2002.\u00a0 Flavor\u00a0 formation\u00a0 in\u00a0 fermented\u00a0 sausages.\u00a0 In\u00a0<\/span><em style=\"font-size: 1em\">Research Advances in the Quality of Meat and Meat Products, <\/em><span style=\"font-size: 1em\">edited by F. Todr \u00e1. Trivandrum, India: Research Signpost.<\/span><\/p>\r\n\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n<p style=\"text-align: justify\">\u2022 Arslan, Dincoglu AH, Gonulalan Z. 2001. Fermented cyrinus carpioL.\u00a0 sausage.\u00a0 Turkish\u00a0 Journal\u00a0 of\u00a0 Veterinary\u00a0 and\u00a0 Animal Sciences. 25:667-673.<\/p>\r\n\r\n<\/div>\r\n<ul>\r\n \t<li style=\"text-align: justify\">ER Farnworth. 2003. Handbook of Fermented Functional Foods. CRC Press. Boca Raton. FL, USA, p 251-275.<\/li>\r\n<\/ul>\r\n<ul>\r\n \t<li>PG Klettner, PA Baumgardner. 1980. The technology of raw dry sausage manufacture. Food Technol. Austral. 32: 380-384.<\/li>\r\n<\/ul>\r\n<table>\r\n<tbody>\r\n<tr>\r\n<td><strong>you can view video on TECHNOLOGY OF SAUSAGES AND COMMINUTED MEAT PRODUCTS<\/strong><\/td>\r\n<td><a href=\"https:\/\/youtu.be\/LPI5rDcvrg8\" target=\"_blank\" rel=\"noopener\"><img class=\"alignnone wp-image-120\" src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"\" width=\"36\" height=\"36\" \/><\/a><\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>","rendered":"<div><span style=\"float: right;\"><a href=\"https:\/\/youtu.be\/LPI5rDcvrg8\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"epgp books\" width=\"75px\" height=\"75px;\" \/><\/a><br \/>\n<\/span><\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Sausage<\/strong><\/p>\n<\/div>\n<div>\n<ul>\n<li style=\"text-align: justify\">A sausage: ground meat<\/li>\n<li style=\"text-align: justify\">Casing : intestine, but sometimes synthetic.<\/li>\n<li style=\"text-align: justify\">Some sausages are cooked during processing and the casing may be removed after.<\/li>\n<li style=\"text-align: justify\">Fresh meat and fat are mixed with salt and spices and stuffed into natural casings derived from small intestines of slaughter animals.<\/li>\n<li style=\"text-align: justify\">These sausages do not undergo heat treatment at processor level, but are roasted, fried, boiled or otherwise heat treated before consumption<\/li>\n<\/ul>\n<\/div>\n<div>\n<p><strong>Sausage Processing Technologies<\/strong><\/p>\n<\/div>\n<div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-105\" src=\"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/sites\/43\/2018\/07\/2-15.png\" alt=\"\" width=\"742\" height=\"513\" srcset=\"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-15.png 742w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-15-300x207.png 300w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-15-65x45.png 65w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-15-225x156.png 225w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-15-350x242.png 350w\" sizes=\"auto, (max-width: 742px) 100vw, 742px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><strong style=\"text-align: initial;font-size: 1em\">Cutting (reducing meat \u00a0particle size)<\/strong><\/p>\n<\/div>\n<div>\n<ul>\n<li>Mincing (grinding) of lean and fatty animal tissues<\/li>\n<li>Mincing (grinding) of lean and fatty animal tissues<\/li>\n<li>Chopping animal tissues in bowl cutter (discontinuous process)<\/li>\n<li>Chopping animal tissues in emulsifying machines (continuous process)<\/li>\n<li>Frozen meat cutting<\/li>\n<li>Cutting of fatty tissues<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>2.\u00a0\u00a0<\/strong><strong>Salting \/ curing<\/strong><\/p>\n<ul>\n<li>Salting \u2013 Salt (sodium chloride NaCl) adds to the taste of the final product<\/li>\n<li>The content of salt in sausages, hams, corned beef and similar products is normally 1.5-3%.<\/li>\n<li>ComparisonThispropertyisusedofforthewaterbasicbindingnutritionalandtextureformation in certain meat products.<\/li>\n<li>To reduce the risk of overdosing of nitrite salt, a safe approach is to make nitrite available only in a homogeneous mixture with common salt generally in the proportion 0.5% nitrite and the balance of sodium chloride (99.5%).<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Curing of chopped\/comminuted \u00a0meat mixtures<\/strong><\/p>\n<ul>\n<li>Curing is applied for most chopped meat mixtures or sausage mixes for which a reddish colour is desired.<\/li>\n<li>Higher temperatures during processing, e.g. \u201creddening\u201d of raw-cooked type sausages at 50\u00b0C or scalding\/cooking of other products at 70-80\u00b0C, accelerate the process.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify\">There are two systems for curing entire meat pieces, dry curing and wet curing (\u201cpickling\u201d)<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify\">The curing mix gradually permeates into the meat, which can be a lengthy process ranging from several days to several\u00a0<span style=\"font-size: 1em;text-align: initial\">weeks.\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify\"><span style=\"text-align: initial;font-size: 1em\">The second method of called pickling, which brine to the meat.\u00a0<\/span><span style=\"text-align: initial;font-size: 1em\">curing meat pieces is wet curing, also involves\u00a0 the\u00a0 application\u00a0 of\u00a0 curing<\/span><\/p>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>3. Smoking<\/strong><\/p>\n<\/div>\n<div>\n<ul>\n<li>Smoke for treatment of meat products is produced from raw wood.<\/li>\n<li>Smoke is generated through the thermal destruction of the wood components lignin and cellulose Effects of smoke on processed \u00a0meat products:<\/li>\n<li>Meat preservation through aldehydes.<\/li>\n<li>Antioxidant impact through phenols and aldehydes<\/li>\n<li>Smoke flavour through phenols, carbonyls and others<\/li>\n<li>Smoke colour formation through carbonyls and aldehydes<\/li>\n<\/ul>\n<\/div>\n<p>&nbsp;<\/p>\n<p><span style=\"text-align: initial;font-size: 1em\">There are two principal smoking techniques:<\/span><\/p>\n<div>\n<p>&nbsp;<\/p>\n<p>1. Cold smoking<\/p>\n<p>&nbsp;<\/p>\n<p>2.Hot smoking<\/p>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<ul>\n<li>\n<p style=\"text-align: justify\"><strong>Cold smoking-<\/strong><span style=\"text-align: initial;font-size: 1em\">The combination of cold smoking and drying\/ripening can be applied to fermented sausages and salted or cured entire meat pieces The optimal temperature in \u201ccold\u201d smoking is 15 to 18\u00b0C (up to 26\u00b0C).<\/span><\/p>\n<\/li>\n<\/ul>\n<ul>\n<li>\n<p style=\"text-align: justify\"><strong>Hot Smoking <\/strong>\u2013 Hot smoking is carried out at temperatures of +60 to 80\u00b0C.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Comminuted meat products<\/strong><\/p>\n<\/div>\n<div>\n<ul>\n<li>Fresh processed meat products are meat mixes composed of comminuted muscle meat with varying quantities of animal fat<\/li>\n<li>If the fresh meat mixes are filled in casings, they are defined as sausages<\/li>\n<li>If other portioning is customary, the products are known as patties, kebab<strong style=\"text-align: initial;font-size: 1em\">,<\/strong><span style=\"text-align: initial;font-size: 1em\"> etc<\/span><\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Cured meat cuts<\/strong><\/p>\n<\/div>\n<div>\n<ul>\n<li>Cured meat cuts are made of entire pieces of muscle meat and can be sub-divided into two groups:<\/li>\n<li>Cured-raw meats<\/li>\n<li>Cured-cooked meats.<\/li>\n<\/ul>\n<\/div>\n<p><strong><span style=\"text-align: initial;font-size: 1em\">\u00a0<\/span><\/strong><\/p>\n<p><strong><span style=\"text-align: initial;font-size: 1em\">Suggested readings<\/span><\/strong><\/p>\n<div>\n<p style=\"text-align: justify\">\u00a0 \u00a0 \u2022 Yateem H. Muller W.D, Eber M. (2001).Using fluid whey in comminuted meat products: effects on technological, chemical and sensory properties of frankfurter- type sausages. <em>Food research<\/em> <em>international <\/em>34:97-101<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify\">\u2022\u00a0 Andr \u00e9 s, A., Barat J., Grau R., and Fito P. 2007. Principles of drying and smoking. In <em>Handbook of Fermented Meat and Poultry,\u00a0<\/em>edited by F. Toldr \u00e1. Ames, Iowa: Blackwell Publishing.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify\"><span style=\"font-size: 1em\">\u2022 Stahnke,\u00a0 L.\u00a0 2002.\u00a0 Flavor\u00a0 formation\u00a0 in\u00a0 fermented\u00a0 sausages.\u00a0 In\u00a0<\/span><em style=\"font-size: 1em\">Research Advances in the Quality of Meat and Meat Products, <\/em><span style=\"font-size: 1em\">edited by F. Todr \u00e1. Trivandrum, India: Research Signpost.<\/span><\/p>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify\">\u2022 Arslan, Dincoglu AH, Gonulalan Z. 2001. Fermented cyrinus carpioL.\u00a0 sausage.\u00a0 Turkish\u00a0 Journal\u00a0 of\u00a0 Veterinary\u00a0 and\u00a0 Animal Sciences. 25:667-673.<\/p>\n<\/div>\n<ul>\n<li style=\"text-align: justify\">ER Farnworth. 2003. Handbook of Fermented Functional Foods. CRC Press. Boca Raton. FL, USA, p 251-275.<\/li>\n<\/ul>\n<ul>\n<li>PG Klettner, PA Baumgardner. 1980. The technology of raw dry sausage manufacture. Food Technol. Austral. 32: 380-384.<\/li>\n<\/ul>\n<table>\n<tbody>\n<tr>\n<td><strong>you can view video on TECHNOLOGY OF SAUSAGES AND COMMINUTED MEAT PRODUCTS<\/strong><\/td>\n<td><a href=\"https:\/\/youtu.be\/LPI5rDcvrg8\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-120\" src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"\" width=\"36\" height=\"36\" \/><\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"author":2,"menu_order":14,"template":"","meta":{"_acf_changed":false,"pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":[],"pb_section_license":""},"chapter-type":[],"contributor":[],"license":[],"class_list":["post-102","chapter","type-chapter","status-publish","hentry"],"part":3,"_links":{"self":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/102","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters"}],"about":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/types\/chapter"}],"author":[{"embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/users\/2"}],"version-history":[{"count":7,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/102\/revisions"}],"predecessor-version":[{"id":288,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/102\/revisions\/288"}],"part":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/parts\/3"}],"metadata":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/102\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/media?parent=102"}],"wp:term":[{"taxonomy":"chapter-type","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapter-type?post=102"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/contributor?post=102"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/license?post=102"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}