A Review: Microbial Diversity and Function of Fermented Meat Products in China [PDF]
Frontiers in Microbiology, 2021 Fermented meat products have a long history in China. These products exhibit a characteristic unique flavor, compact meat quality, clear color, long shelf life and wide variety and are easy to transport.
Zhengli Wang +11 more
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Research Update on the Impact of Lactic Acid Bacteria on the Substance Metabolism, Flavor, and Quality Characteristics of Fermented Meat Products [PDF]
Foods, 2022 This paper reviews the effects of domestic and foreign influences on the substance metabolism pathways and the flavor and flora of LAB in fermented meat products to provide a new theoretical basis for developing new products for the industrial ...
Yi Wang +6 more
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The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria [PDF]
Foods, 2022 Protein, which is the main component of meat, is degraded and oxidized during meat fermentation. During fermentation, macromolecular proteins are degraded into small peptides and free amino acids, and oxidation leads to amino acid side chain modification,
Daixun Wang +7 more
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Plant Antioxidants in Dry Fermented Meat Products with a Healthier Lipid Profile [PDF]
Foods, 2022 Consumers’ perception of meat products has changed in recent years, which has led to an increased interest in healthier meat products. In response to this demand, academia and industry have made efforts to reformulate meat products, especially dry ...
Miriam M. Selani +2 more
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Shotgun metagenomic investigation of foodborne pathogens and antimicrobial resistance genes in artisanal fermented meat products from the Mediterranean area [PDF]
Italian Journal of Food SafetyIn this pilot study, we compared the metagenomic profiles of different types of artisanal fermented meat products collected in Italy, Greece, Portugal, and Morocco to investigate their taxonomic profile, also in relation to the presence of foodborne ...
Valentina Indio +9 more
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Role of Starter Cultures on the Safety of Fermented Meat Products. [PDF]
Front Microbiol, 2019 Starters are microbial cultures used to promote and conduct the fermentation of meat products. Bacteria, particularly lactic acid bacteria (LAB) and coagulase-negative staphylococci (CNS), as well as yeasts and molds, may be used as starters.
Laranjo M, Potes ME, Elias M.
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Bioprotective and Technological Roles of Lactic Acid Bacteria in Reduced-Sodium Fermented Sausages [PDF]
FoodsFermented sausages are popular worldwide due to their sensory and nutritional characteristics, as well as their convenience for storage and consumption.
Marcello Lima Bertuci +5 more
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Probiotics and their fermented feed: multi-dimensional effects and mechanistic insights on pork quality [PDF]
Journal of Animal Science and BiotechnologyPork is rich in various nutrients and serves as a pivotal source of protein in the human diet, accounting for a substantial portion of worldwide meat consumption.
Xien Xiang +4 more
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Kinetics, thermodynamics, and active neuro-fuzzy inference system models for assessing oxidative stability and shelf life in fermented sausages [PDF]
Food Chemistry: XDue to health concern of nitrite in meat products, probiotic fermented sausage has reported for bio decontamination of nitrite. As nitrite play role in the oxidative stability of meat products, in this study we examined oxidation parameters in probiotic ...
Nader Karimian-Khosroshahi +5 more
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Lactic Acid Bacteria: A Review of Their Inhibitory Effect on Harmful Microbes and Effect on Flavor Characteristics of Fermented Meat Products [PDF]
Shipin Kexue, 2023 Fermented meat products are vulnerable to microbial contamination because of their long production cycle and rich nutrients, which can affect product quality and result in adverse effects on human health.
GAO Fang, BAO Yali, HUA Xiaoqing, ZHANG Kaiping, WANG Fengmei, TIAN Jianjun, JIN Ye
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