Quality improvement and fermentation control in meat products

Fulda University of Applied Sciences, Fulda, Germany 

Some other characteristics of meat fermentations are as follows  

With some exceptions (e.g. slightly fermented, undried or semi-dry sausages salami slices on pizza), products are not cooked prior to consumption. 

Advances in Fermented Foods and Bevers es. http //dx.doL(N 10.1016/B9 1-7S242 015 6.00015-3 

This chapter summarizes information on the types of fermented sausages, their manufacture, the microbiological and biochemical changes during ripening, the role and composition of starter cultures and product safety. Some future developments are also discussed. 

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Quality improvement and fermentation control in meat products... 

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