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Historical aspects of meat fermentations
1995Most reviews on fermented meats point out that drying and fermentation are probably the oldest forms of preservation (e.g. Bacus, 1984; Smith, 1987; Roca and Incze, 1990). The two processes are mentioned together, because in practice they are impossible to separate.
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Scientific, sustainability and regulatory challenges of cultured meat
Nature Food, 2020Mark J Post +2 more
exaly
Chemical hazards in fermented meats
2016Chemical toxicants entering into the food chain may exhibit biological activity in humans, causing adverse effects on their health. In order to prevent their presence in meat and meat products systematic control of certain types or groups of substances through all critical points of the production and storage is absolutely necessary.
Pleadin, Jelka, Bogdanović, Tanja
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Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges
Trends in Food Science and Technology, 2020Youling L Xiong
exaly
Microorganisms in traditional fermented meats
2015International ...
Leroy, Sabine +2 more
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The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs
Comprehensive Reviews in Food Science and Food Safety, 2021David Julian McClements, Lutz Grossmann
exaly