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Biotechnology of Flavor Generation in Fermented Meats

  • Fidel Toldrá

Traditionally, meat fermentation was based on the use of natural flora, including the “back-slopping”, or addition of a previous successful fermented sausage. However, these practices gave a great variability in the developed flora and affected the safety and quality of the sausages (Toldrá, 2002; Toldrá & Flores, 2007). The natural flora of fermented meat has been studied for many years (Leistner, 1992; Toldrá, 2006a), and more recently, these micro-organisms have been isolated and biochemically identified through molecular methods applied to extracted DNA and RNA (Cocolin, Manzano, Aggio, Cantoni, & Comi, 2001; Cocolin, Manzano, Cantoni, & Comi, 2001; Comi, Urso, Lacumin, Rantsiou, Cattaneo & Cantoni, 2005).

Keywords

Volatile Compound Free Amino Acid Starter Culture Fermented Sausage Food Microbiology 
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Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • Fidel Toldrá
    • 1
  1. 1.Instituto de Agroquímica y Tecnología de Alimentos (CSIC)ValenciaSpain

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