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Lactic Acid Bacteria and Fermented Meat Products

  • Shumao CuiEmail author
  • Zhexin Fan
Chapter

Abstract

Fermented meat products are a kind of meat products with special flavor, color, texture, nutrition, and prolonged shelf life, which are produced from livestock or poultry meat with a series of natural or artificially controlled processing methods (such as curing, fermentation, drying, or smoking). Fermented meat products are an important branch of traditional Chinese meat products. They have a long history of production and consumption. Due to their unique flavor and rich nutrition, they are deeply loved by consumers. The types of fermented meat products mainly include fermented sausage, fermented ham, cured products and smoked meat, etc.

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Copyright information

© Springer Nature Singapore Pte Ltd. and Science Press 2019

Authors and Affiliations

  1. 1.Jiangnan UniversityWuxiChina

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