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Immobilized Cells in Meat Fermentation
Critical Reviews in Biotechnology, 1994The immobilization of microbial cells can contribute to fermented meat technology at two basic levels. First, the solid/semisolid nature (low available water) of the substrate restricts the mobility of cells and results in spatial organizations based on "natural immobilization" within the fermentation matrix.
Claude P Champagne
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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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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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Editorial - 3rd International Symposium of Fermented Meat
International Journal of Food Microbiology, 2019International ...
Talon, Régine, Leroy, Sabine
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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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