VPB 321: Animal Biotechnology (2+1)

MEAT FERMENTATION

• A food is termed ‘fermented’ if it ‘has been subjected to the action of microorganisms or enzymes so that desirable biochemical changes cause significant modification of the food’.
• Dry cured, unground raw meats are mainly preserved by salting and drying, and excellent raw hams can be prepared without significant microbial activity. Rather, the activity of meat enzymes is important for the development of the aroma and tenderness of these products. Bacteria are needed mainly for the reduction of nitrate which is still frequently used as a curing agent, and bacteria have also been reported to improve the flavour. In addition, injection of lactic acid bacteria along with sugar has been suggested in order to lower the pH of hams and facilitate water removal. Some perishable meat products may also be preserved by addition of selected strains of lactic acid bacteria antagonistic to pathogens and spoilage flora.
• Fermented meats are generally ground, spiced and made into sausage. These meats also can be smoked, cooked, cured or uncooked. After the meat is prepared, it is generally hung and left to ferment for varying amounts of time depending on the type. Common types of fermented meats are salami, pepperoni and summer sausage.