10. Starter Cultures for Meat Fermentation

  1. Fidel Toldrá Ph.D. research professor member Fellow
  1. Pier Sandro Cocconcelli1 and
  2. Cecilia Fontana2

Published Online: 23 FEB 2010

DOI: 10.1002/9780813820897.ch10

Handbook of Meat Processing

Handbook of Meat Processing

How to Cite

Cocconcelli, P. S. and Fontana, C. (2010) Starter Cultures for Meat Fermentation, in Handbook of Meat Processing (ed F. Toldrá), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780813820897.ch10

Editor Information

  1. Department of Food Science, Instituto de, Agroquímica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjassot, Valencia, Spain

Author Information

  1. 1

    Istituto di Microbiologia, Centro Ricerche Biotecnologiche, Università Cattolica del Sacro Cuore, Piacenza-Cremona, Italy

  2. 2

    Centro de Referencia para Lactobacilos (CERELA), CONICET., Chacabuco 145, T4000ILC Tucumán, Argentina

Publication History

  1. Published Online: 23 FEB 2010
  2. Published Print: 26 MAR 2010

ISBN Information

Print ISBN: 9780813821825

Online ISBN: 9780813820897

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Keywords:

  • starter cultures for meat fermentation;
  • dry sausages, from mixture of frozen pork, beef and pork fat;
  • meat starter cultures - preparations containing living or resting microorganisms;
  • starter cultures for fermented meats;
  • bacterial starter cultures for meat fermentations;
  • composition of commercial starter cultures in meat fermentation;
  • starter cultures - technological advantage in meat environment;
  • flavor and aroma of fermented meats - combination of several elements;
  • safety of selected bacterial starter cultures

Summary

This chapter contains sections titled:

  • Introduction

  • Starter Cultures for Fermented Meats

  • Bacterial Starter Cultures for Meat Fermentations

  • Starter Cultures: Technological Advantage in the Meat Environment

  • Bacteriocin and Biopreservation

  • Probiotics

  • Safety of Selected Bacterial Starter Cultures

  • Conclusion

  • References