Meat fermentation is an ancient preservation method resulting in microbiologically safe products with particular
sensory attributes and unique and distinctive meat properties. Fermented meats play an important role in many diets
and are very appreciated by the consumer. They are a source of protein, fat, essential amino acids, minerals,
vitamins and other functional nutrients. Currently, consumers are very conscious about their nutrition and well
being, but regrettably often associate processed meat products as being high fat, high sodium chloride and cancerpromoting
food and, as a consequence, ingestion of meat and meat products is avoided or limited.
Meat fermentation is an ancient preservation method resulting in microbiologically safe products with particularsensory attributes and unique and distinctive meat properties. Fermented meats play an important role in many dietsand are very appreciated by the consumer. They are a source of protein, fat, essential amino acids, minerals,vitamins and other functional nutrients. Currently, consumers are very conscious about their nutrition and wellbeing, but regrettably often associate processed meat products as being high fat, high sodium chloride and cancerpromotingfood and, as a consequence, ingestion of meat and meat products is avoided or limited.
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