Fermented MeatsPreservation by fermentation is one of the oldest food technologies, and yet it continues to play an important role in meat preservation in many parts of the world. These processes can be relatively simple, with minimal microbial involvement, or more complex, involving defined ingredients and starter cultures with controlled environmental conditions. Most meat fermentations rely on the use of salt as an ingredient, sometimes with the addition of nitrate, nitrite and spices. In some cases the meat may be smoked and, as with some cheese fermentations, fermented meats may be ripened by moulds and yeasts. The preservation of meats by fermentation depends on the interaction of a number of environmental and microbio logical factors including the pH, water activity, redox potential and the presence of preservatives and a competitive microftora. The subject of fermented meats is an important but relatively specialised area of microbiology and food technology. Few books have specifically addressed this subject and the topic has usually been dealt with in reviews and research papers with a significant proportion of these being published in languages other than English. As far as we are aware, this volume is the first to bring together a selection of key topics relating to the production of fermented meats and their chemical and microbiological properties. The book begins with a general chapter on the properties of meat. |
Contents
| 1 | |
| 4 | |
1 | 13 |
References | 33 |
1 | 39 |
8 | 45 |
References | 51 |
5 | 63 |
41 | 120 |
44 | 128 |
Starter cultures for meat fermentation | 130 |
References | 154 |
46 | 155 |
Stable and safe fermented sausages worldwide | 160 |
References | 174 |
Flavour chemistry of fermented sausages | 176 |
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Common terms and phrases
aerobic AFB₁ aflatoxin amino acids anaerobic Appl aroma Aspergillus aureus Bact bacteriocins beef Brochothrix thermosphacta carbohydrates carnosus catalase colour compounds concentration consumption contaminated cooked curvatus cyclopiazonic acid Debaryomyces dried dry sausage dry-cured ham effect Enterobacteriaceae enzymes fatty acids fermented foods fermented meat products fermented sausages flavour Fleischwirtschaft flora Food Protect formation fungi glucose growth Hechelmann hydrogen peroxide increase inhibit inoculation isolated Kulmbach lactic acid bacteria Lactobacillus plantarum Lawrie Leistner lipase lipid lipolytic activity Lücke meat fermentation Meat Sci metabolism microbial Microbiol Microbiology Micrococcaceae micrococci microorganisms mould muscle mycotoxins nitrite ochratoxin oxidation oxygen pathogens Pediococcus Penicillium Penicillium nalgiovense pig meat pork post mortem poultry processed meat proteins proteolytic raw hams raw sausage reduced ripening Rohwurst salami salt sausage fermentation smoked species spices spoilage Staph Staphylococcus starter cultures storage strains surface Technol temperature tissue tonnes toxic toxin toxinogenic ultimate pH vacuum-packaged water activity xylosus yeasts zearalenone