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Abstract

This review deals with meat products which at least partially owe their microbiological stability and organoleptic properties to a fermentation carried out by lactic acid bacteria. These products are usually made from comminuted meat and fat, mixed with salt, curing agents, sugar and spices, and filled into casings, and are referred to as ‘fermented sausages’.

Keywords

Lactic Acid Bacterium Meat Product Starter Culture Fermented Food Fermentation Temperature 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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  • F.-K. Lücke

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