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Meat Biotechnology pp 129–148Cite as

Characteristics and Applications of Microbial Starters in Meat Fermentations

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Fermentation and drying are among the most ancient food preservation techniques used by man. Developed through the years, these processes prolonged the storage time of meats (and meat products) and brought favorable changes to their organoleptic properties, with respect to the original substrate.

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  1. Istituto di Microbiologia, Centro Ricerche Biotecnologiche, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29100 Piacenza-Cremona, Italy

    Pier Sandro Cocconcelli

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  1. Pier Sandro Cocconcelli
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  1. Department of Food Science, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), 46100 Burjassot (Valencia), Spain

    Fidel Toldrá

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Cocconcelli, P.S., Fontana, C. (2008). Characteristics and Applications of Microbial Starters in Meat Fermentations. In: Toldrá, F. (eds) Meat Biotechnology. Springer, New York, NY. https://doi.org/10.1007/978-0-387-79382-5_5

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