Chapter 13. Meat

  1. Charles W. Bamforth

Published Online: 16 NOV 2007

DOI: 10.1002/9780470995273.ch13

Food, Fermentation and Micro-organisms

Food, Fermentation and Micro-organisms

How to Cite

Bamforth, C. W. (ed) (2005) Meat, in Food, Fermentation and Micro-organisms, Blackwell Publishing Ltd, Oxford, UK. doi: 10.1002/9780470995273.ch13

Editor Information

  1. University of California Davis, USA

Publication History

  1. Published Online: 16 NOV 2007
  2. Published Print: 20 SEP 2005

ISBN Information

Print ISBN: 9780632059874

Online ISBN: 9780470995273



  • curing of meat;
  • sodium nitrite;
  • sodium phosphate;
  • sugar;
  • meat fermentation


This chapter contains sections titled:

  • The role of components of the curing mixture

  • Meat fermentation