Meat: Fermented Meats

Toldrá, Fidel

doi:10.1002/9780470290118.ch23

Cited by 10 publications

(2 citation statements)

References 22 publications

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“…Diacetyl is naturally present in wine, brandy, balsamic vinegar, roasted coffee, honey, ensilage, and many other fermented foods (Grandi and others ; Ugliano and others ; Bartowsky and Henschke ). A number of low molecular‐weight volatile compounds are generated by microorganisms from carbohydrate catabolism during fermentation of meats, including diacetyl, acetoin, butanediol, acetaldehyde, ethanol, and acetic, propionic, and butyric acids (Toldra ).…”

Section: Diacetyl In Foodsmentioning

confidence: 99%

Diacetyl in Foods: A Review of Safety and Sensory Characteristics

Clark

Winter

2015

Comp Rev Food Sci Food Safe

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Diacetyl, noted for its appealing butter-like aroma, is present naturally in many foods, and humans have been exposed to it since the beginning of civilization. The advent of microwave (MW) cooking technology has led to the development of a significant market for MW popcorn, to which diacetyl and other flavoring compounds have been frequently added. Based upon reported associations between diacetyl inhalation and lung disease in employees of MW popcorn processing facilities, a very conservative safe level of occupational exposure to diacetyl has been proposed by the American Conference of Governmental Industrial Hygienists. Yet there is conflicting evidence that diacetyl causes lung disease in workers, and no evidence to condemn diacetyl as the cause of lung problems in MW popcorn consumers. Consumer dietary exposure to diacetyl in foods is below levels of health concern while common airborne levels of diacetyl from MW popcorn are far below the conservatively established limit to protect workers.

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Section: Diacetyl In Foodsmentioning

confidence: 99%

Diacetyl in Foods: A Review of Safety and Sensory Characteristics

Clark

Winter

2015

Comp Rev Food Sci Food Safe

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“…Numerous studies have shown that in fermented products the firmness increases when pH decreases, concomitantly with drying (see e.g. Toldrá, 2004). Meat Science 93 (2013) 167-170 The ionic strength μ is the sum of 'the activity * electric charge to the second power' of ions present in the solution:…”

Section: Introductionmentioning

confidence: 99%