{"product_id":"fermented-meats-9781461359043","title":"Fermented Meats","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003ePreservation by fermentation is one of the oldest food technologies, and yet it continues to play an important role in meat preservation in many parts of the world. These processes can be relatively simple, with                            minimal microbial involvement, or more complex, involving defined ingredients and starter cultures with controlled environmental conditions. Most meat fermentations rely on the use of salt as an ingredient, sometimes with the                            addition of nitrate, nitrite and spices. In some cases the meat may be smoked and, as with some cheese fermentations, fermented meats may be ripened by moulds and yeasts. The preservation of meats by fermentation depends on                            the interaction of a number of environmental and microbio logical factors including the pH, water activity, redox potential and the presence of preservatives and a competitive microftora. The subject of fermented meats is an                            impor\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e1 The structure, composition and preservation of meat.- 2 Fermented meats – a world perspective.- 3 Historical aspects of meat fermentation.- 4 Bacterial fermentation of meats.- 5 Fungal ripened meats and meat products.- 6 Starter cultures for meat fermentation.- 7 Stable and safe fermented sausages world-wide.- 8 Flavour chemistry of fermented sausages.- 9 Fungal toxins in raw and fermented meats.- 10 Fermented meat production and consumption in the European Union.","brand":"Springer-Verlag New York Inc.","offers":[{"title":"Default Title","offer_id":51742558486871,"sku":"9781461359043","price":67.49,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781461359043.jpg?v=1758385230","url":"https:\/\/bookcurl.com\/products\/fermented-meats-9781461359043","provider":"Book Curl","version":"1.0","type":"link"}