Fermented Meats
Preservation 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 starte...
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| Format: | eBook |
| Language: | English |
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New York, NY
Springer US
1995, 1995
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| Edition: | 1st ed. 1995 |
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| Online Access: | |
| Collection: | Springer Book Archives -2004 - Collection details see MPG.ReNa |
Table of Contents:
- 1 The structure, composition and preservation of meat
- 2 Fermented meats – a world perspective
- 3 Historical aspects of meat fermentation
- 4 Bacterial fermentation of meats
- 5 Fungal ripened meats and meat products
- 6 Starter cultures for meat fermentation
- 7 Stable and safe fermented sausages world-wide
- 8 Flavour chemistry of fermented sausages
- 9 Fungal toxins in raw and fermented meats
- 10 Fermented meat production and consumption in the European Union