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Lactic Acid Bacteria in Meat Fermentations
| Content Provider | Scilit |
|---|---|
| Author | Vignolo, Graciela Castellano, Patricia Fontana, Cecilia Cocconcelli, Pier Sandro Fadda, Silvina |
| Copyright Year | 2019 |
| Description | Traditionally, fermentation of meat was considered a method to extend the shelf life of this highly perishable commodity; however, the preservation role of fermentation has become largely outdated since the introduction of the cold chain. Nevertheless, fermented meat products remain very popular and are still produced in large amounts, especially in Europe where they occur in a vast diversity. This persistence is probably related to their unique and specific sensory properties, their convenience, and their alleged rootedness in cultural heritage (Conter et al., 2008). The contemporary technological and societal positioning of fermented meats in a conflicting framework of tradition, innovation, appreciation, and distrust led to the reemergence of traditional elements in industrial processes, industrialized products being sometimes perceived as less linked to the history and/or culture of the territory and as of inferior quality (Conter et al., 2008; Leroy et al., 2013). Despite the remarkable history of meat fermentation/preservation, profound quality, safety, and health concerns 216have been triggered, and recently, ecological and ethical awareness related to animal husbandry, climate effects, and global nourishment has surfaced, creating distrust and high market pressure (Leroy et al., 2013). As a response to the emerging negative perceptions related to fermented meats, the meat industry is advised to adopt innovation as a key driver for economic growth and sustainability (Troy and Kerry, 2011; Font-i-Furnols and Guerrero, 2014). Book Name: Lactic Acid Bacteria |
| Related Links | https://content.taylorfrancis.com/books/download?dac=C2017-0-61169-2&isbn=9780429057465&doi=10.1201/9780429057465-14&format=pdf |
| Ending Page | 234 |
| Page Count | 20 |
| Starting Page | 215 |
| DOI | 10.1201/9780429057465-14 |
| Language | English |
| Publisher | Informa UK Limited |
| Publisher Date | 2019-04-08 |
| Access Restriction | Open |
| Subject Keyword | Book Name: Lactic Acid Bacteria Agriculture and Animal Production Safety Europe Diversity History Fermented Meats Conter |
| Content Type | Text |
| Resource Type | Chapter |
