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, Daixun Wang, Kaiping Zhang
exaly +4 more sources
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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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, feng cheng, Yi Wang
exaly +4 more sources
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
doaj +2 more sources
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
doaj +2 more sources
Flavour Characteristics of Fermented Meat Products in China: A Review
Fermentation, 2023 Fermentation of meat products refers to a series of physical, biological or chemical changes in raw meat that occurs under the actions of enzymes or via microbial fermentation and results in the formation of meat products with special flavours, colours ...
Mai Hao
exaly +3 more sources
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
doaj +2 more sources
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
doaj +1 more source
Research Progress on Chromogenic Mechanism and Application of Microorganisms for Replacing Nitrite in Fermented Meat Products [PDF]
Shipin Kexue, 2023 Color is one of the most important sensory quality indexes of fermented meat products. Addition of nitrite makes traditional fermented meat products have a good color.
KONG Lingjie, DENG Jieying, WU Ying, GE Jinxia, XU Baocai
doaj +1 more source
Sequential use of real-time polymerase chain reaction and enzyme-linked immunosorbent assay techniques verifies adulteration of fermented sausages with chicken meat [PDF]
Animal Bioscience, 2021 Objective Detection of adulteration in processed meats is an important issue for some countries due to substitution of beef with a cheaper source of protein like poultry.
Hakan Benli, Elif Barutcu
doaj +1 more source