Publisher's Synopsis
Fermentation, salting, drying and smoking are the oldest methods of food preservation and still play an important role in meat preservation, either singly or as combined processes. Meat fermentation usually involves the addition of salt, nitrate or nitrite and various spices. The product may be smoked and, in some cases, moulds and yeasts are used to ripen the product to provide an attractive appearance and flavour.;Fermented meats are availabe as fermented whole pieces of meat (such as country cured hams), fermented products derived from chopped or comminuted meat (such as salami), or unusual fermented products derived from parts of animals such as bone or offal. Pork and beef are the meats most commonly used for fermentation although lamb, goat and other meats are used in the preparation of some regional procucts.;With the demand for interesting flavours and textures in foods, it is becoming increasingly important to gain a better understanding of meat fermentations and how these processes can be controlled. This volume provides an overview of the subject for food scientists and microbiologists in the academic sector.
