Results 241 to 250 of about 55,640 (299)
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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 ...
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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 ...
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Engineering aspects in fermentation of meat products
Meat Science, 1996This paper focuses on the engineering aspects of the drying and ripening process of dry sausages. It describes the physical and chemical phenomena during the ripening time. The influence of the intrinsic and extrinsic control quantities of the dry sausage ripening on the mass transfer parameter in the sausages is determined.
V, Kottke, H, Damm, A, Fischer, U, Leutz
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Production of fermented spicy rabbit meat using Lactobacillus paracasei
Bioprocess and Biosystems Engineering, 2021Lactobacillus paracasei was used to produce fermented spicy rabbit meat. A series of indexes were determined, including pH value, free amino acid content, true protein content, texture, microstructure and the volatile compounds of fermented spicy rabbit meat and unfermented spicy rabbit meat. The results showed that Lactobacillus paracasei could reduce
Xingxiu, Zhao +6 more
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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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Production technology of fermented meat and milk products
ОДРЖИВИ РАЗВОЈ И УПРАВЉАЊЕ ПРИРОДНИМ РЕСУРСИМА РЕПУБЛИКЕ СРПСКЕ, 2020Fermented food has a significant socio-economic role in the world and in some regions it is involved in nutrition of millions of people. Special attention is attracted by the use of fermented food as traditional, but, also, as functional food with health benefits.
Dragiša Savić, Bojana Danilović
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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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Fermented Meat, Poultry, and Fish Products
2014Understanding the technological, microbiological, and biochemical processes that occur during meat, poultry, and fish fermentation is essential for ensuring safe, palatable products. Dry and semidry sausages represent the largest category of fermented meat products, with many present-day processing practices having their origin in the Mediterranean ...
Steven C. Ricke +2 more
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HACCP in fermented meat production
2017Hazard Analysis and Critical Control Points (HACCP) is a conceptually simple, science based system whereby the food safety hazards can be identified and evaluated by the meat establishment, which then institute controls necessary to prevent those hazards from occurring or keeping them within acceptable limits, monitor the performance of controls and ...
Tomašević, Igor, Djekić, Ilija
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