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The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat Fermentation [PDF]
Foods, 2020 The bacterial communities that are established during natural meat fermentation depend on the processing conditions and the type of meat substrate used.
DAVID VAN DER VEKEN +2 more
exaly +4 more sources
Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives
Foods, 2023 Fermentation was traditionally used all over the world, having the preservation of plant and animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation is booming as an effective technology to improve the sensory ...
Fatma Boukid, Abdo Hassoun, Ahmed Zouari
exaly +3 more sources
Nutritional value evaluation of solid-state fermented sorghum fed to meat ducks and its effects on growth performance and intestinal development [PDF]
Poultry ScienceThe objective of this study was to evaluate the effects of mixed-culture solid-state fermentation (SSF) with Bacillus subtilis and Candida utilis on the nutritional value of sorghum (SOR) and its application in Cherry Valley ducks.
Yang Liu +14 more
doaj +2 more sources
Analysis of Changes in Flavor Profile and Bacterial Succession During Pork Fermentation Using Multi-Omics-Based Analysis [PDF]
FoodsSour meat, a traditional fermented meat product, derives its unique attributes from the flavors developed during the fermentation process. This study systematically investigated the dynamic changes in volatile compounds and bacterial succession in pork ...
Yuyan Ma +5 more
doaj +2 more sources
Fermentation Effect on Volatile Evolution of Plant-Based Dry-Cured Sausages [PDF]
FoodsThis study evaluates the effect of fermentation on the volatile composition of plant-based dry-cured sausages. The goal was to understand how different lactic acid bacteria (LAB) strains influence the aroma profile during ripening.
José María Martín-Miguélez +3 more
doaj +2 more sources
Foods, 2020 Plant materials that are used for the production of extruded meat analogs are often nutritionally incomplete and also contain antinutrients, thus there is a need to explore alternative plant proteins and pre-treatments.
Aleksei Kaleda +2 more
exaly +3 more sources
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
doaj +1 more source
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
doaj +1 more source
Foods, 2022 Protein, which is the main component of meat, is degraded and oxidized during meat fermentation. During fermentation, macromolecular proteins are degraded into small peptides and free amino acids, and oxidation leads to amino acid side chain modification,
Daixun Wang +7 more
doaj +1 more source
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
doaj +1 more source