Technological advances for enhancing quality and safety of fermented meat products

摘要

Consumer demands for high quality, safe, nutritious and convenient meat products has provided important insights into the development of a host of processed meat products including fermented meats. It offers unique perspectives for the application of novel functional microbial cultures and promising emerging technologies in the manufacture of fermented meats. Novel non-thermal and thermal technologies, including high pressure processing, pulsed-UV light, irradiation can be utilized for processing and decontamination of meat products to improve process efficiency, product safety and product quality and composition. Application of novel technologies and culture in the development of functional fermented meat products are discussed.