title: Quality, functionality, and shelf life of fermented meat and meat products: A review.
abstract: Fermentation of meat is a traditional preservation method used widely for improving quality and shelf life of fermented meat products. Fermentation of meat causes a number of physical, biochemical, and microbial changes, which eventually impart functional properties, sensory characteristics, and nutritional aspects to these products and inhibit the growth of various pathogenic and spoilage microorganisms. These changes include acidification (carbohydrate catabolism), solubilization and gelation of myofibrillar and sarcoplasmic proteins of muscle, degradation of proteins and lipids, reduction of nitrate into nitrite, formation of nitrosomyoglobin, and dehydration. Dry-fermented sausages are increasingly being used as carrier of probiotics. The production of biogenic amines during fermentation can be controlled by selecting proper starter cultures and other preventive measures such as quality of raw materials, hygienic measures, temperature, etc.
authors.affiliation: a Department of Livestock Products Technology, College of Veterinary Science , Guru Angad Dev Veterinary and Animal Sciences University , Ludhiana , Punjab , India.
authors.forename: Pavan
authors.initials: P
authors.lastname: Kumar
authors.affiliation: a Department of Livestock Products Technology, College of Veterinary Science , Guru Angad Dev Veterinary and Animal Sciences University , Ludhiana , Punjab , India.
authors.forename: M K
authors.initials: MK
authors.lastname: Chatli
authors.affiliation: a Department of Livestock Products Technology, College of Veterinary Science , Guru Angad Dev Veterinary and Animal Sciences University , Ludhiana , Punjab , India.
authors.forename: Akhilesh K
authors.initials: AK
authors.lastname: Verma
authors.affiliation: a Department of Livestock Products Technology, College of Veterinary Science , Guru Angad Dev Veterinary and Animal Sciences University , Ludhiana , Punjab , India.
authors.forename: Nitin
authors.initials: N
authors.lastname: Mehta
authors.affiliation: a Department of Livestock Products Technology, College of Veterinary Science , Guru Angad Dev Veterinary and Animal Sciences University , Ludhiana , Punjab , India.
authors.forename: O P
authors.initials: OP
authors.lastname: Malav
authors.affiliation: a Department of Livestock Products Technology, College of Veterinary Science , Guru Angad Dev Veterinary and Animal Sciences University , Ludhiana , Punjab , India.
authors.forename: Devendra
authors.initials: D
authors.lastname: Kumar
authors.affiliation: b Division of Veterinary Medicine, Faculty of Veterinary Science and Animal Husbandry , Sher-e-Kashmir University of Agricultural Sciences & Technology , R.S. Pura , Jammu , India.
authors.forename: Neelesh
authors.initials: N
authors.lastname: Sharma
mesh_terms: D001679:Biogenic Amines / Q000032:analysis; D015169:Colony Count, Microbial; D005285:Fermentation; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D008461:Meat Products / Q000592:standards*
chemical_list: D001679:Biogenic Amines
keywords: Fermentation; biogenic amines; probiotics; quality attributes; safety