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Meat and Meat Products

  • Wim Geeraerts
  • Despoina Angeliki Stavropoulou
  • Luc De Vuyst
  • Frédéric LeroyEmail author
Chapter
First Online:

Abstract

Meat is an important foodstuff, both from a nutritional and economic standpoint, available under a wide variety of raw and processed variants, including cooked, dry-cured, fermented, and smoked products. This chapter outlines the microbial diversity of meat and different meat products. Considerable microbial heterogeneity is found when comparing between meat types and their derived products, which is largely to be ascribed to variability on the level of the substrates, ingredients, and recipes, the processing conditions, and the storage methods. Upon consumption, the microorganisms that are present within the meat matrix enter the human gastrointestinal system and potentially interact with the gut microbiota. Whether they thus play a role in health and disease still needs to be established.

Keywords

Meat microbiome Raw meat microbiome Red meat microbiome Poultry microbiome Meat fermented products 
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Notes

Acknowledgements

The authors acknowledge financial support of the Research Council of the Vrije Universiteit Brussel (SRP7 and IOF342 projects, and in particular the HOA21 project ‘Artisan quality of fermented foods: myth, reality, perceptions, and constructions’ and the Interdisciplinary Research Program IRP2 ‘Food quality, safety, and trust since 1950: societal controversy and biotechnological challenges’), and the Hercules Foundation (projects UABR 09/004 and UAB 13/002).

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© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Wim Geeraerts
    • 1
  • Despoina Angeliki Stavropoulou
    • 1
  • Luc De Vuyst
    • 1
  • Frédéric Leroy
    • 1
    Email author
  1. 1.Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering SciencesVrije Universiteit BrusselBrusselsBelgium

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