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Low-Water Activity Meat Products

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The Microbiological Safety of Low Water Activity Foods and Spices

Part of the book series: Food Microbiology and Food Safety ((PRACT))

Abstract

Dried edible muscle tissue products are some of the oldest processed food types with their origin lost in time. Today, they exist in various forms and flavors throughout the world. In addition to meat from various animal and bird species, as well as fish, such products may be formulated with salt, sugar, spices, flavorings, and other ingredients, and, in addition to drying, they may undergo fermentation and smoking. Formulations and processes used are selected to improve their eating quality but also to extend the shelf life and assure safety at ambient temperatures. In modern years, they are manufactured according to well-defined and controlled processes for consistency and assured safety and quality in finished products. A major improvement has been the isolation and proper use of microbial starter cultures for consistent fermentation when the products are fermented. This chapter describes the most common dried meat products, their major characteristics, processing procedures, involvement in microbial illness, and approaches for microbial control and assurance of quality and safety.

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Authors and Affiliations

  1. John Morrell Food Group, 805 East Kemper Road, Cincinnati, OH, 45246-2515, USA

    Peter J. Taormina Ph.D.

  2. Colorado State University, 1171 Campus Delivery, Fort Collins, CO, 80523-1171, USA

    John N. Sofos Ph.D.

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  1. Peter J. Taormina Ph.D.
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Correspondence to Peter J. Taormina Ph.D. .

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  1. Food Safety Intervention Technologies, U.S. Department of Agriculture ARS, Eastern Regional Research Center, Wyndmoor, Pennsylvania, USA

    Joshua B. Gurtler

  2. University of Georgia Center of Food Safety, Griffin, Georgia, USA

    Michael P. Doyle

  3. Kornacki Microbiology Solutions, Inc., Madison, Wisconsin, USA

    Jeffrey L. Kornacki

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Taormina, P.J., Sofos, J.N. (2014). Low-Water Activity Meat Products. In: Gurtler, J., Doyle, M., Kornacki, J. (eds) The Microbiological Safety of Low Water Activity Foods and Spices. Food Microbiology and Food Safety(). Springer, New York, NY. https://doi.org/10.1007/978-1-4939-2062-4_9

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