Of meats fermentation

All phases of meat fermentation were reviewed in a recent book edited by Campbell-Platt and Cook (1995). The discussion covers the safety aspects of fermentation in meat products as well as its use world wide and the techniques that are utilized. 

Zeuthen, P. (1995). Historical aspects of meat fermentations. In Fermented Meats (G. Campbell-Platt and P. E. Cook, eds.), pp. 53-68. Blackie, London. 

Cocolin, L., Dolci, P., and Rantsiou, K. (2011) Biodiversity and dynamics of meat fermentations the contribution of molecuku methods for a better comprehension of a complex ecosystem. Meat ScL, 89, 296-302. 

Some other characteristics of meat fermentations are as follows ... 

Many factors affect the production of biogenic amines in fermented meats, including the natural microflora present and their ability to decarboxylate, manufacturing processes, type and quality of meat, and the length of maturation (Shalaby, 1995). 

Bover-Cid, S., Schoppen, S., Izquierdo-Pulido, M. and Vidal-Carou, M.C. (1999). Relationship between biogenic amine contents and the size of dry fermented sausages, Meat Sci., 51, 305. 

Stahl in his 1697 book Zymotechnika Fundamentalis explored the nature of fermentation as an important industrial process, where zymoteclmica should be the scientific basis (Bud, 1992). The liquefaction of meat by gastric juice was noted by... 

Biogenic amines can be found in processed meat products as a consequence of microbial activity related to the fermentation involved in their processing, but amines can be also found in poor-quality raw materials as a consequence of microbial contamination. Therefore the BA content in cooked meat (not fermented) products might serve as a useful indicator of the hygienic quality of the meat employed for its elaboration. However, this relationship for ripened meat products is rather complex, since the ability to produce BAs of the fermentative microflora need to be well known before limits can be set. According to the few studies performed on BAs in meat products,... 

Lactate is an important marker compound in many biomedical, food and beverage applications. Blood lactate is monitored in exercise control and sports medicine, and D-lactate is an indicator of bacterial activity in wine fermentation [59,60,63]. Lactate produced from anaerobic respiration of cattle muscle subsequent to slaughter has been investigated as an indicator of meat freshness [62],... 

Carbohydrase and Protease, Mixed (Bacillus subtilis var. including Bacillus amyloliquefaciens) Produced as an off white to tan, amorphous powder or as a liquid by controlled fermentation using Bacillus subtilis var. Soluble in water (the solution is usually light yellow to dark brown), but practically insoluble in alcohol, in chloroform, and in ether. Major active principles (1) a-amylase, (2) /3-glucanase, (3) protease, and (4) pentosanase. Typical applications used in the preparation of starch syrups, alcohol, beer, dextrose, bakery products, and fishmeal in the tenderizing of meat and in the preparation of protein hydrolysates. 

Molly, K., Demeyer, D.I., Johansson, G., Raemaekers, M., Ghistelinck, M., and Geenen, I. (1997). The importanee of meat enzymes in ripening and flavor generation in dry fermented sausages. First results of a European project. Food Chem. 54, 539-545. 

A-3 Yes, Biological catalysis was first recognized described in the early 1800 in studies of digestion of meat by secretions of stomach conversion of starch into sugar by saliva various plant extracts. In 1850 Louise Pasteur concluded that fermentation of sugar into alcohol by yeast is catalyzed by" FERMENTS " later named than enzymes, are inseparable from living yeast cells, a view that prevailed for many years. 

Salicylic add is prepared technically on the large scale. Since it is an excellent antiseptic, it finds extensive application in preventing fermentation, for the preservation of meat, for the disinfection of wounds. It may easily be recognised, since its water solution gives a violet colour with ferric chloride in this action it differs from the para- and meta-modifications. It is volatile with steam for this reason it must not be boiled too long in an open vessel when it is to be recrystallised. All ortho-oxycarbonic adds show this property the... 

A number of wines are sold containing small quantities of meat extract, these are not regarded as medicated wines by the revenue authorities. Sakd is a Japanese drink prepared by the fermentation of rice with the mould Aspergillus oryza it contains about 17 per cent, of alcohol, and is a light yellow colour. 

The contribution of enterococci to the organoleptic properties of fermented food products and their ability to produce bacteriocins (enterocins) are important characteristic for their application in food technology. In recent years there have been considerably increased reporting about enterococci used as starter cultures or co-cultures (adjuncts) (Foulquie-Moreno et al. 2006). Therefore enterococci can be an important part of the fermented food products such as fermented cheeses and meats. 

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