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Bacterial fermentation of meats
1995As with all dead organic matter, muscles from slaughtered animals, as a whole or in particulate form, may be modified by microorganisms during prolonged storage. Environmental conditions and storage time greatly influence the sort and extent of modification.
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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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Plant-based meat analogue of soy proteins by the multi-strain solid-state mixing fermentation
Food Chemistry, 2023Zhen Wu
exaly
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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Cultured meat production fuelled by fermentation
Trends in Food Science and Technology, 2022Satnam Singh, Wee Swan Yap, Xiao Yu Ge
exaly
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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Lactic Acid Bacteria in Meat Fermentations
2012Fil: Fontana, Cecilia Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán.
Fontana, Cecilia Alejandra +3 more
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