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Meat fermentation at the crossroads of innovation and tradition: A historical outlook

Published on Jun 1, 2013in Trends in Food Science and Technology8.519
· DOI :10.1016/J.TIFS.2013.03.008
Frédéric Leroy40
Estimated H-index: 40
(Vrije Universiteit Brussel),
Anneke Geyzen5
Estimated H-index: 5
(Vrije Universiteit Brussel)
+ 2 AuthorsPeter Scholliers12
Estimated H-index: 12
(Vrije Universiteit Brussel)
Sources
Abstract
Fermented meats are unique products, often represented as elements of culinary heritage and identity. Yet, their success has often been compromised throughout history because of health and safety issues. Moreover, contemporary industrialized products are sometimes perceived as of inferior quality. Therefore, novel strategies are emerging to influence quality and healthiness. This is remarkable, since meat fermentation is considered to be a long-established process, and valued as such. Within a context of innovation, “artisan” elements are employed in marketing stratagems. This contrasts with process alterations, highlighting the volatility of models for “quality”, “safety”, “tradition”, and “innovation” in food approaches.
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