Utilization of Starter Cultures in Fermented meat Products

Abstract

Meat and meat products are the result of the need to preserve meat, and the science of producing dry fermeted sausages is known from ancient times. Preservation by reducing water activity, combined with the pH drop may be considered the most ancient technology. Products were dried with natural circulation of air and reduction of water activity by salting was made by imersion or by whipping the meat surface with big salt cristals. If fermantation was involved, it was due to autochtonous flora.