Meat fermentation at the crossroads of innovation and tradition: A historical outlook
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...
Paper Details
Title
Meat fermentation at the crossroads of innovation and tradition: A historical outlook
Published Date
Jun 1, 2013
Volume
31
Issue
2
Pages
130 - 137
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Notes
History