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Microbiological events during commercial meat fermentations
Journal of Applied Bacteriology, 1992Microbiological developments during industrial meat fermentations (salami), made with and without commercial starter cultures, were followed at two factories in Germany and Italy. In the German product microbial growth was evident only for the first 48 h, followed by a gradual decline in numbers of most micro‐organisms. The pH fell
B, Marchesini +5 more
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Editorial - 3rd International Symposium of Fermented Meat
International Journal of Food Microbiology, 2019International ...
Talon, Régine, Leroy, Sabine
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2014
Fermented meats are unique products that are often represented as elements of culinary heritage and identity. Yet, their success has often been compromised throughout history because of health and safety issues. Moreover, contemporary industrialized meat products are sometimes perceived as of inferior quality due to health and safety issues.
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Fermented meats are unique products that are often represented as elements of culinary heritage and identity. Yet, their success has often been compromised throughout history because of health and safety issues. Moreover, contemporary industrialized meat products are sometimes perceived as of inferior quality due to health and safety issues.
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Food group meat panel symposium fermented meats
Journal of the Science of Food and Agriculture, 1985AbstractThe following are summaries of papers presented at a meeting of the Meat Panel of the Food Group of the Society of Chemical Industry held on 24 April 1985 at the Society of Chemical Industry, 14–15 Belgrave Square, London SW1X 8PS. The papers published here are entirely the responsibility of the authors and do not reflect the views of the ...
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2016
Fermented meats are traditional processed meat products of great historical, regional and cultural importance. The meat industry is at a crossroads: it is attempting to balance the traditional elements of these products to ensure their historical authenticity (i.e. sensory profile, methodologies), while embracing a more contemporary innovative approach
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Fermented meats are traditional processed meat products of great historical, regional and cultural importance. The meat industry is at a crossroads: it is attempting to balance the traditional elements of these products to ensure their historical authenticity (i.e. sensory profile, methodologies), while embracing a more contemporary innovative approach
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Gastrointestinal outbreaks associated with fermented meats
Meat Science, 2004Fermented meats, including salami, various types of fermented sauages and snack sticks have seen a revival in their popularity in recent years. The production of such foodstuffs generally lies in traditional techniques, however, both the quality and in particular the safety of such products intrinsically rests with the microbiology of the fermentation ...
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Bacterial fermentation of meats
1995As with all dead organic matter, muscles from slaughtered animals, as a whole or in particulate form, may be modified by microorganisms during prolonged storage. Environmental conditions and storage time greatly influence the sort and extent of modification.
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