Microbiological and chemical changes during meat fermentation

4 Microbiological and chemical changes during meat fermentation 

Changes during sausage ripening are complex becanse they are caused by microorganisms, meat enzymes and abiotic reactions snch as fat oxidation. In the first 24h 

Smoking sausages has various effects smoke inhibits mould growth by drying the sur-fece and by volatile antimicrobial compounds. It also contains antioxidative compounds protecting the fat from oxidative reactions and confers a typical flavour to the sausages. 

Various other reactions affect the taste and aroma of fermented sausages. Many of these proceed only slowly, i.e. during drying and ageing, and are inhibited at low pH values. Hence, the sensory properties of undried or semi-dry fermented sausages are determined mainly by the meat used, the acids formed by fermentation and smoke (if applied). 

In particular, there is growing concern on spreading transferable resistance to antibiotics, and starter microorganisms should therefore not carry genes encoding such features (EFSA, 2011 Talon Leroy, 2011 Vogel et al., 2011). 

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