Abstract
This chapter deals with meat products manufactured by bacterial fermentation. It discusses the types of fermented sausages, the manufacturing process and the microbiological, biochemical and abiotic changes during ripening. The type and function of starter cultures in standardizing product and process quality is explained. Subsequently, data on microbiological hazards and their control are presented. The chapter closes by discussing prospects and limitations of novel approaches to improve product safety and nutritional value.
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