Abstract: Chapter 3 Principles of Meat Fermentation Eero Puolanne, Eero Puolanne Department of Food Technology, University of Helsinki, Helsinki, FinlandSearch for more papers by this authorEsko Petäjä-Kanninen, Esko Petäjä-Kanninen Department of Food Technology, University of Helsinki, Helsinki, FinlandSearch for more papers by this author Eero Puolanne, Eero Puolanne Department of Food Technology, University of Helsinki, Helsinki, FinlandSearch for more papers by this authorEsko Petäjä-Kanninen, Esko Petäjä-Kanninen Department of Food Technology, University of Helsinki, Helsinki, FinlandSearch for more papers by this author Book Editor(s):Fidel Toldrá, Fidel Toldrá Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Valencia, SpainSearch for more papers by this authorY. H. Hui, Y. H. Hui Science Technology System, West Sacramento, CA, USASearch for more papers by this authorIciar Astiasarán, Iciar Astiasarán Department of Food Science, Nutrition and Physiology, University of Navarra, Pamplona, SpainSearch for more papers by this authorJoseph G. Sebranek, Joseph G. Sebranek Food Science and Human Nutrition, Iowa State University Ames, IA, USASearch for more papers by this authorRègine Talon, Règine Talon INRA, UR454 Microbiologie, Saint-Genès Champanelle, FranceSearch for more papers by this author First published: 02 October 2014 https://doi.org/10.1002/9781118522653.ch3Citations: 3 AboutPDFPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShareShare a linkShare onFacebookTwitterLinked InRedditWechat Summary Natural fermentation and drying have been used to preserve meat for thousands of years, often in combination with smoking and/or eventually cooking. “Fermentation” is defined as a reaction in which ATP is produced anaerobically as substrate-level phosphorylation, and consequently no carbon is lost as CO2. Fermentation is achieved by natural contaminating bacteria or by addition of homofermentative lactic acid bacteria (LAB), whose main end product of carbohydrate fermentation is lactic acid. In former times, back slopping was used, but now LAB starter cultures, in combination with other microbial pure cultures, are applied. Starter cultures also control spoilage and pathogenic bacteria and produce desired aroma and color. Fermentation is controlled by salt, nitrite/nitrate, sugars, and temperature. Citing Literature Handbook of Fermented Meat and Poultry RelatedInformation
Publication Year: 2014
Publication Date: 2014-10-02
Language: en
Type: other
Indexed In: ['crossref']
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Cited By Count: 22
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