Abstract and Keywords
This article discusses the manufacture and microbial ecology of fermented meats as well as the factors affecting their safety and sensory quality. Fermented meats are produced by the action of microorganisms and/or tissue enzymes such as proteases. They can be classified into fermented sausages and raw dry hams. The article first provides an overview of the principles underlying the manufacture of fermented sausages, taking into consideration the different types of fermented sausages, microorganisms involved in sausage fermentation, biological hazards that pose a threat to the safety of fermented sausages, and sensory properties of fermented sausages. It then describes the basic manufacturing process for raw salted/cured hams and concludes with an assessment of future developments in the manufacture of fermented meats.
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