Abstract
There is increasing interest in fermented and intermediate moisture products based on meat. Femented meats include raw sausages and hams, which are preserved from spoilage and pathogenic bacteria by microbiological activity. The stability and safety of intermediate moisture meats is mainly due to a low water activity, which is traditionally adjusted by drying and the addition of sugar or salt. However, other factors contribute to shelf life and wholesomeness and must be controlled empirically. Traditional products prevail in Europe, Asia, Africa and America and there are few novelties, but further research holds promise of rewards.
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