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By Nevijo Zdolec

This publication offers contemporary advancements at the future health and security of fermented meat items. It discusses healthiness features of decide upon themes in fermented meat microbiology, veterinary public healthiness, chemistry, know-how, biotechnology, foodstuff, toxicology, and caliber insurance, and offers a large perception into the product’s defense and future health dangers. The ebook considers the protection of fermented meat items via a complete nutrients chain procedure. It makes a speciality of specifications for strict hygienic and technological techniques to avoid power chance in the course of the creation of ready-to-eat items.

The publication doesn't target to function detrimental exposure for meat items. simply the other – it issues out to the complexity of prevention and keep an eye on of capability hazards/risks within the creation which drastically contributes to the next overall price of fermented meat items. This reference publication is as a result collaborative efforts of a few exotic authors with overseas acceptance from popular associations and it's meant to either educational viewers.

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Extra resources for Fermented meat products: health aspects

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96 Teewurst (RügenwaldeUsually smoked and cooked style Teewurst; Highly perishable, refrigerate, consume in 1–2 days, Mettwurst, Frishe, No mold Braunschweiger Source: Modified from American Meat Institute 1982, Gilliland 1985, Campbell-Platt and Cook 1995, Doyle et al. osu. S. Semi-dry Usually with Pd. acidilactici Usually with Pd. 0 Hungarian Salami Nordic Salami German Salami, 15 mg/g lactate/g Dry, Compact Moist Slightly musty, fruity, sweet odor, medium buttery, sour and pungent, more mature Buttery, sour odor, low levels of spice and fruity notes, more acid More acid More acid Sensory Fruity, sweet odor, medium buttery, sour and pungent, more mature Source: Hui et al.

HACCP system addresses hazards in the production that their elimination or reduction to acceptable levels is essential for producing safe food (Asefa et al. 2011). Under this system, potential hazards in the entire process are determined, critical points are identified, where such hazards can be controlled and preventive measures taken. This can assure basic food safety during the processing of meat products. The specific operations and HACCP system for the production of fermented meat products will be further discussed in detail in later chapters.

The activity of microorganisms decreases because the portion of water they can utilize decreases. As the result, the shelf life of the product increases, the mass and volume of product decreases, the texture of product will be harder and aroma compounds develop during longer processes. The preservation effect of drying is achieved by lowering water activity in the sausages. The pressure of water vapor will be constant in the closed space around the material. This pressure is lower or equal to vapor pressure above pure water at the same temperature.

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