Results 11 to 20 of about 55,640 (299)
MODERN PRODUCTION TRENDS OF FERMENTED MEAT PRODUCTS
Harčova Nauka ì Tehnologìâ, 2019 The work aims to the generalization and analysis of the main problems of production of fermented meat products, which are reflected in scientific publications of the meat processing industry experts. The modern researches of scientists all over the world
L. Vinnikova, V. Mudryk, L. Agunova
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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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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
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Research Progress on the Harmful Factors of Fermented Meat Products and Control Measures against Them [PDF]
Shipin Kexue, 2023 Under the influence of the production process, fermented meat products are easily contaminated during processing and storage, posing safety risks and causing harms to human health.
XIE Qingchao, WANG Zi, LI Yinhui, LIU Haiquan, BAI Li, WANG Yeru, ZHAO Yong
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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 +3 more
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Functional fermented meat products with probiotics—A review [PDF]
Journal of Applied Microbiology, 2022 Abstract Fermentation has been an important strategy in the preservation of foods. The use of starter cultures with probiotic activity has gained the attention of researchers to produce functional fermented meat products. This review aims to overview the main strengths, weakness, opportunities and threats of fermented meat products with ...
Paulo E. S. Munekata +6 more
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Shipin gongye ke-ji, 2023 The long-standing fermented meat products were deeply popular with consumers due to the distinctive flavor and long storage life. From the point of protein degradation in the process of fermentation of meat products and based on the recent researches of ...
Yun ZHENG +5 more
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Applied Food Biotechnology, 2022 Background: Production of different fermented meat products is a well-known practice done in different European countries since ancient times. Fermentation of primary materials and/or smoking and salting processes are part of the preservation processes ...
Svetoslav Dimitrov Todorov +6 more
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Microbial Metabolism in Fermented Meat Products and Its Influence on the Formation of Flavor Compounds: An Update [PDF]
Shipin KexueFermented meat products are a typical representative of traditional meat products, which are highly appreciated by consumers for their unique flavor, texture, and nutritional value.
HU Yingying, Bayinbate·Bayierta, LIU Yue, XU Baocai
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Development of Healthier and Functional Dry Fermented Sausages: Present and Future
Foods, 2022 In recent years, consumer perception about the healthiness of meat products has changed. In this scenario, the meat industry and the scientific and technological areas have put their efforts into improving meat products and achieving healthier and ...
Noelí Sirini +11 more
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