Fermented meat

Walter P. Hammes; Dirk Haller; Michael G. Gänzle

Fermented meat

Walter P. Hammes, Dirk Haller, Michael G. Gänzle

Chair of Nutrition and Immunology

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

12 Scopus citations

Abstract

A number of reviews and even monographs have dealt with the properties and characteristics of fermented meats.^1-5 In this chapter, the emphasis is on the nutritional and health-related aspects of the fermentation process or, more specifically, the products obtained with the aid of this process. Points to consider are the inherent properties of the nonfermented matrix (i.e., the nutritive value, hazards, and shelf life) as well as the effects of the fermentation process on these criteria.

Original language	English
Title of host publication	Handbook of Fermented Functional Foods, Second Edition
Publisher	CRC Press
Pages	291-320
Number of pages	30
ISBN (Electronic)	9781420053289
ISBN (Print)	9781420053265
State	Published - 1 Jan 2008

Cite this

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abstract = "A number of reviews and even monographs have dealt with the properties and characteristics of fermented meats.1-5 In this chapter, the emphasis is on the nutritional and health-related aspects of the fermentation process or, more specifically, the products obtained with the aid of this process. Points to consider are the inherent properties of the nonfermented matrix (i.e., the nutritive value, hazards, and shelf life) as well as the effects of the fermentation process on these criteria.",

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Fermented meat

Abstract

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