Chapter 60. Fermented Meat Production
- Y. H. Hui Senior Scientist
Published Online: 1 AUG 2006
DOI: 10.1002/9780470113554.ch60
Copyright © 2007 John Wiley & Sons, Inc.
Book Title
Handbook of Food Products Manufacturing
Additional Information
How to Cite
Toldrá, F. (2006) Fermented Meat Production, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch60
Editor Information
Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA
Publication History
- Published Online: 1 AUG 2006
- Published Print: 13 APR 2007
ISBN Information
Print ISBN: 9780470049648
Online ISBN: 9780470113554
- Summary
- Chapter
Keywords:
- fermented meat production;
- meat fermentation microbiology;
- trends in improving fermented meat
Summary
This chapter contains sections titled:
Introduction
Microbiology of Meat Fermentation
Microbial Starters
The Microbial Proteolytical System
Biochemical Changes During Fermented Meat Production
Trends for Improved Fermented Meat
References