Quality, functionality, and shelf life of fermented meat and meat products: A review

Critical Reviews in Food Science and Nutrition

Volumn 57, Issue 13, 2017, Pages 2844-2856

  Kumar, Pavan ^a   Chatli, M K ^a   Verma, Akhilesh K ^a   Mehta, Nitin ^a   Malav, O P ^a   Kumar, Devendra ^a   Sharma, Neelesh ^b  

^a GURU ANGAD DEV VETERINARY AND ANIMAL SCIENCES UNIVERSITY   (India)

^b SHER E KASHMIR UNIVERSITY OF AGRICULTURAL SCIENCES AND TECHNOLOGY OF KASHMIR   (India)

Author keywords

biogenic amines; Fermentation; probiotics; quality attributes; safety

Indexed keywords

ACCIDENT PREVENTION; AMINES; FERMENTATION; GELATION; PROTEINS;

BIOGENIC AMINES; DRY FERMENTED SAUSAGE; FUNCTIONAL PROPERTIES; PRESERVATION METHODS; PROBIOTICS; QUALITY ATTRIBUTES; SENSORY CHARACTERISTICS; SPOILAGE MICROORGANISMS;

MEATS;

BIOGENIC AMINE;

BACTERIAL COUNT; FERMENTATION; FOOD CONTROL; FOOD PRESERVATION; MEAT; PROCEDURES; STANDARDS;

BIOGENIC AMINES; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; MEAT PRODUCTS;

EID: 85019069548     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2015.1074533     Document Type: Article

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