FERMENTED MEAT-PRODUCTS

This paper provides general information on the fermentation of meat, the types and manufacture of the resulting products, the microorganisms involved and the factors affecting microbial activity. Subsequently, recent developments in the following three main research fields are reviewed: (i) Instrumental control of meat fermentation: Sensors for continuous measurement of fermentation parameters such as pH, water activity and weight loss of fermenting meats have been developed, making the on-line control of the fermentation climate feasible. This could lead to a marked reduction in fermentation time and costs without affecting product quality. (ii) Selection of antagonistic lactic starter cultures: Such cultures, ideally, would kill rather than inhibit pathogens, not only in fermented meats sensu stricto but possibly also in non-fermented products such as sliced perishable meats. (iii) Role of microorganisms in flavour development: A better understanding of the effect of microorganisms (in particular Micrococcaceae and their ability to scavenge oxygen, destroy peroxides and hydrolyze lipids and proteins), meat enzymes and non-enzymic reactions on aroma and flavour of fermented meat is required to maintain a large diversity of fermented meats and to improve their sensory quality and shelf life.