Flavour Characteristics of Fermented Meat Products in China: A Review
Mai Hao,
Wei Wang,
Jiamin Zhang
et al.
Abstract:Fermentation of meat products refers to a series of physical, biological or chemical changes in raw meat that occurs under the actions of enzymes or via microbial fermentation and results in the formation of meat products with special flavours, colours and textures that have a long history in China. These products have a unique fermented flavour, bright colour and longer shelf life than ordinary meat products, and some have proteins that are more easily absorbed by the body due to the fermentation of beneficia… Show more
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