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Traditional meat preservation techniques and their modern applications. [PDF]

Anim Front
Watson SC.
europepmc   +1 more source

Spice essential oils as natural preservatives in processed sausages: a systematic review of their physicochemical, antimicrobial, antioxidant, and sensory effects. [PDF]

Food Chem X
Mosabbeb AA, Majdi N, Eskandari S, Shojaee-Aliabadi S.   +3 more
europepmc   +1 more source

Lacticaseibacillus rhamnosus H7 shapes flavor-associated microbial-metabolic networks in low-nitrite sausages: insights from a multi-omics correlation study. [PDF]

NPJ Sci Food
Yue Y, Guo S, Liu H, Zhao N, Jia X, Wang N, Ji C, Dai Y, Zhu B, Lin X.   +9 more
europepmc   +1 more source

This Bioengineer Transforms Food Waste into Haute Cuisine. [PDF]

ACS Cent Sci
Tjandra K.
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Fermented meat products

Food Research International, 1994
Abstract This paper provides general information on the fermentation of meat, the types and manufacture of the resulting products, the microorganisms involved and the factors affecting microbial activity. Subsequently, recent developments in the following three main research fields are reviewed: (i) Instrumental control of meat fermentation: Sensors ...
exaly   +2 more sources

Immobilized Cells in Meat Fermentation

Critical Reviews in Biotechnology, 1994
The immobilization of microbial cells can contribute to fermented meat technology at two basic levels. First, the solid/semisolid nature (low available water) of the substrate restricts the mobility of cells and results in spatial organizations based on "natural immobilization" within the fermentation matrix.
A J, McLoughlin, C P, Champagne
openaire   +2 more sources

Fermented Meat Products

2017
International ...
openaire   +3 more sources