Abstract
The transformation of raw meat in highly appreciated traditional fermented meat products is a topic of great importance for researches and consumers. At first, we describe the importance and feelings about traditional food to local and foreign consumers. Then the role of autochthonous microflora in the reduction of biogenic amine accumulation without changes in the expected general quality of traditional meat products is discussed. Both in vitro and re-inoculation studies were included in this review.
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