Handbook of Fermented Meat and Poultry

Fermented Meat & Poultry

A comprehensive food science reference on the fermentation of meat and poultry, covering microorganisms, starter cultures, processing technologies, product quality, and food safety. The second edition includes updated research and new topics such as probiotics, low-sodium products, smoke flavorings, microbial ecology, and Asian sausages.

Key Features

• Meat and poultry fermentation
• Fermentation microbiology
• Starter cultures
• Raw materials and ingredients
• Sensory characteristics
• Semidry and dry-fermented sausages
• Ripened meat products
• Processing technologies
• Biological and chemical safety
• Sanitation and quality assurance
• Probiotics
• Low-sodium meat products
• Asian fermented sausages
• Microbial ecology
• Smoking and smoke flavorings