3,217
Views
71
CrossRef citations to date
0
Altmetric
Articles

Quality, functionality, and shelf life of fermented meat and meat products: A review

ORCID Icon, , , , , & show all

References

  • Adams, M. R. (1990). Topical aspects of fermented foods. Trend Food Sci. Technol. 1:141–144.
  • Agrawal, R. (2009). Probiotics: An emerging food supplement with health accumulation versus uncoupling. J. Appl. Bacteriol. 73:363–370.
  • Aksu, M. and Kaya, M. (2004). Effect of usage Urtica dioica L. on microbiological properties of sucuk , a Turkish dry-fermented sausage. Food Control. 15:591–595.
  • Albano, H., van Reenen, C. A., Todorov, S. D., Cruz, D., Fraga, L. and Hogg, T. (2009). Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from “Alheira”, a traditional fermented sausage produced in Portugal. Meat Sci. 82(3):389–398.
  • Ali, A. A. (2010). Beneficial role of lactic acid bacteria in food preservation and human health: A review. Res. J. Microbiol. 5:1213–1221.
  • Ammor, M. S. and Mayo, B. (2007). Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update. Meat Sci. 76(1):138–146.
  • Andrade, M. J., Córdoba, J. J., Casado, E. M., Córdoba, M. G. and Rodríguez, M. (2010). Effect selected strains of Debaryomyces hansenii on the volatile compounds production of dry-fermented sausage “salchichón.” Meat Sci. 85:256–264.
  • Arihara, K., Ota, H., Itoh, M., Kondo, Y., Sameshima, T. and Yamanaka, H. (1998). Lactobacillus acidophilus group lactic acid bacteria applied to meat fermentation. J. Food Sci. 63:544–547.
  • Aslim, B., Yuksekdag, Z..N., Sarikaya, E. and Beyatli, Y. (2005). Determination of the bacteriocin-like substances produced by some lactic acid bacteria isolated from turkish dairy products. Swiss Soc. Food Sci. Technol. 38:691–694.
  • Aymerich, T., Martin, B., Garriga, M., Vidal-Carou, M. C., Bover-Cid, S. and Hugas, M. (2006). Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages. J. App. Microbiol. 100:40–49.
  • Benito M. J., Serradilla, M. J., Ruiz-Moyano, S., Martin, A., Perez-Nevado, F. and Cordoba, M. G. (2008). Rapid differentiation of lactic acid bacteria from autochthonous fermentation of Iberian dry-fermented sausages. Meat Sci. 80:656–661.
  • Benito, M. J., Martin, A., Aranda, E., Perez-Nevado, F., Ruiz-Moyano, S. and Cordoba, M. (2007). Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichón and chorizo sausages. J. Food Sci. 72:193–201.
  • Berdague, J. L., Monteil, P., Montel, M. C. and Talon, R. (1993). Effects of starter cultures on the formation of flavor compounds in dry sausage. Meat Sci. 35:275.
  • Blandino, A., Al-Aseeri, M. E., Pandiella, S. S., Cantero, D. and Webb, C. (2003). Cereal-based fermented foods and beverages. Food Res. Int. 36:527–543.
  • Bonomo, M. G., Ricciardi, A., Zotta, T., Parente, E. and Salzano, G. (2008). Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy). Meat Sci. 80:1238–1248.
  • Bover-Cid, S., Miguélez-Arrizado, M. J., Becker, B., Holzapfel, W. H. and Vidal- Carou, M. C. (2006). Amino acid decarboxylation by Lactobacillus curvatus CTC273 affected by the pH and glucose availability. Food Microbiol. 25:269–277.
  • Brul, S. and Coote, P. (1999). Review: Preservative agents in foods – Mode of action and microbial benefits. Food Biotechnol. 19:227–246.
  • Bunte, C., Hertel, C. and Hammes, W. P. (2000). Monitoring and survival of Lactobacillus paracasei LTH 2579 in food and the human intestinal tract. Syst. Appl. Microbiol. 23:260–266.
  • Burdychová, R., Dohnal, V. and Hoferková, P. (2008). Biogenic amines reduction by probiotic L. casei during ripening of fermented sausages. Supplement Chemickelisty. sv. 102: 601–604. ISSN 0009-277
  • Campbell-Platt, G. and Cook, P.E. (1995). Fermented Meats. Blackie Academic and Professional. London. pp. 242 ISBN 0-7514-0201-X
  • Campbell-Platt, G. (1987). Fermented Foods of the World – A Dictionary and Guide. Butterworths, London. ISBN: 0-407-00313-4
  • Campbell-Platt, G. (1994). Fermented foods: A world perspective. Food Res. Int. 27:253–257.
  • Casey, P. G. and Condon, S. (2002). Sodium chloride decreases the bacteriocidal effect of acid pH onEscherichia Coli O157:H45. Int. J. Food Microbiol. 76:199–206.
  • Champagne, C. P. and Rastall, R. A. (2009). Some technological challenges in the addition of probiotic bacteria to foods. In: Prebiotics and Probiotics Science and Technology, pp. 763–806. Charalampopoulos, D. and Rastall, R. A., Eds., Springer, New York, NY.
  • Cleveland, J., Montville, T. J., Nes, I. F. and Chikindas, M. L. (2001). Bacteriocins: Safe, natural antimicrobials for food preservation. Int. J. Food Microbiol. 71:1−20.
  • Cocolin, L., Dolci, P., Rantsiou, K., Urso, R., Cantoni, C. and Comi, G. (2009). Lactic acid bacteria ecology of three traditional fermented sausages produced in the north of Italy as determined by molecular methods. Meat Sci. 82:125–132.
  • Colak, H., Hampikyan, H., Ulusoy, B. and Bingol, E. B. (2007). Presence ofListeria monocytogenes in Turkish style fermented sausage (sucuk). Food Control. 18:30–32.
  • Comi, G., Urso, R., Iacumin, L., Rantsiou, K., Cattaneo, P. and Cantoni, C. (2005). Characterisation of naturally fermented sausages produced in the northeast of Italy. Meat Sci. 69:381–392.
  • Con, A. H., Dogu, M. and Gokalp, H. Y. (2002). Periodical determination of some microbiological characteristics ofsucuk samples produced at some big meat plants in the city of Afyon. Turk J. Vet. Anim. Sci. 26:11–16.
  • Con, A. H. and Gokalp, H. Y. (1998). Some chemical and microbiological characteristics ofsucuk samples marketed in Turkey. GIDA. 23:347–355.
  • Corbiere Morot-Bizot, S., Leroy, S. and Talon, R. (2006). Staphylococcal community of a small unit manufacturing traditional dry-fermented sausages. Int. J. Food Microbiol. 108:210–217.
  • Dalmıs, U. and Soyer, A. (2008). Effect of processing methods and starter culture (Syaphylococcus xylosus andPediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage. Meat Sci. 80:345–354.
  • Dapkevicius, M. L. N. E., Nout, M. J. R., Rombouts, F. M., Houben, J. H. and Wymenga, W. (2000). Biogenic amine formation and degradation by potential fish silage starter microorganisms. Int. J. Food Microbiol. 57:107–114.
  • De Vuyst, L. and Leroy, F. (2007). Bacteriocins from lactic acid bacteria: Production, purification, and food applications. J. Mol. Microbiol. Biotech. 13:194–199.
  • Drosinos, E. H., Mataragas, M., Veskovic-Moracanin, S., Gasparik-Reichardt, J., Hadziosmanovic, M. and Alagic, D. (2006). Quantifying non-thermal inactivation of Listeria monocytogenes in European fermented sausages using bacteriocinogenic lactic acid bacteria or their bacteriocins: A case study for risk assessment. J. Food Protect. 69:2648–2663.
  • Edwards, R. A., Ordonez, J. A., Dainty, R. H., Hierro, E. M. and de la Hoz, L. (1999). Characterization of the headspace volatile compounds of selected Spanish dry-fermented sausages. Food Chem. 64:461.
  • Eerola, S., Maijala, R., Roig Sagúes, A. X., Salminen, M. and Hirvi, T. (1996). Biogenic amines in dry sausages as affected by starter culture and contaminant amine-positive Lactobacillus. J. Food Sci. 61:1243–1246.
  • Eerola, S., Sagues, A. X. R., Lilleberg, L. and Aalto, H. (1997). Biogenic amines in dry sausage during shelflife storage. Zeitunig Lebensmittel Fur. Unters Forsch. 205:351–355.
  • Encinas, J. P., Lopez-Diaz, T. M., Garcia-Lopez, M. L., Otero, A. and Moreno, B. (2000). Yeast populations on Spanish fermented sausages. Meat Sci. 54:203–208.
  • Erginkaya, Z. and Hammes, W. P. (1997). Catalase activities by some Debaryomyces hansenii strain isolated from fermented sausage. GIDA. 22:3–7.
  • Erkkila, S. and Petaja, E. (2000). Screening of commercial meat starter cultures at low pH and in the presence of bile salts for potential probiotic use. Meat Sci. 55:297–300.
  • Erkkila, S., Venalainen, M., Hielm, S., Petaja, E., Puolanne, E. and Mattila- Sandholm, T. (2000). Survival of Escherichia coli O157:H7 in dry sausage fermented by probiotic lactic acid bacteria. J. Sci. Food Agric. 80:2101–2104.
  • Erkmen, O. and Bozkurt, H. (2004). Quality characteristics of retailed sucuk (Turkish dry-fermented sausage). Food Technol. Biotechnol. 42:63–69.
  • European Food Safety Authority Scientific Panel. (2011). Opinion on risk-based control of biogenic amine formation in fermented foods. Eur. Food Saf. Authority Sci. J. 9:2393
  • Farber, J. M., Daley, E., Holley, R. and Usborne, W. R. (1993). Survival of Listeria monocytogenes during the production of uncooked German, American and Italian-style fermented sausages. Food Microbiol. 10:123–132.
  • Farnsworth, J. P., J. Li, G. M. Hendricks and M. R. Guo. (2006). Effects of transglutaminase treatment on functional properties and probiotic culture survivability of goat milk yogurt. Small Rumin. Res. 65:113–121.
  • Flores, M., Dura, M., Marco, A. and Toldr, F. (2004). Effect of Debaryomyces spp. on aroma formation and sensory quality of dry-fermented sausages. Meat Sci. 68:439–446.
  • Flores, J., Marcus, J. R., Nieto, P. and Navarro, J. L. (1997). Effect of processing conditions on proteolysis and taste of dry-cured sausages. Zetiscrift für Lebensmittel Untersuchung und Forschung A. 204:168–172.
  • Gadaga, T. H., Mutukumira, A. N., Narvhus, J. A. and Feresu, S. B. (1999). A review of traditional fermented foods and beverages of Zimbabwe. Int. J. Food Microbiol. 53:1–11.
  • Galgano, F., Favati, F., Schirone, M., Martuscelli, M. and Crudele, M. A. (2003). Influence of indigenous starter cultures on the free fatty acids content during ripening in artisan sausages produced in the Basilicata region. Food Technol. Biotechnol. 41:253–258.
  • Gehlen, K. H., Meisel, C., Fischer, A. and Hammes, W. P. (1991). Influence of the yeastDebaryomyces hansenii on dry sausage fermentation. In: 37th Proceedings of International Congress of Meat Science and Technology (ICoMST), Federal Centre for Meat Research, Kulmbach, Germany, Vol. 2, pp. 871–876.
  • Geisen, R., Lucke, F. K. and Krokel, L. (1992). Starter and protective cultures for meat and meat products. Fleischwirtsch. 72:894–898.
  • Gernah, D. I., Ariahu, C. C. and Ingbian, E. K. (2011). Effects of malting and lactic fermentation on some chemical and functional properties of maize (Zea mays). Am. J. Food Technol. 6:404–412.
  • Gottschalk, G. (1986). Bacterial Metabolism. Springer-Verlag, New York, NY.
  • Greco, M., Mazette, R., De Santis, E. P. L., Corona, A. and Cosseddu, A. M. (2005). Evolution and identification of lactic acid bacteria isolated during the ripening of Sardinian sausages. Meat Sci. 69:733–739.
  • Hamm, W. P., Haller, D. and Ganzle, M. G. (2008). Fermented meat products. In: Handbook of Fermented Functional Foods. Farnworth, E. R., Ed., pp. 251–275, Boca Raton, Florida: CRC Press.
  • Hammes, W. P., Haller, D. and Ganzle, M. G. (2003). Fermented meat. In: Handbook of Fermented Functional Foods, pp. 251–275. Farnworth, E. R., Ed., CRC Press, Boca Raton, FL.
  • Hammes, W..P., Roilz, I. and Bantleon, A. (1985). Mikrobiologische untersuchung der auf dem deutschen markt vorhandenen starterkulturpreparate für die rohwurstreifung. Fleischwirtsch. 65:6–29.
  • Hampikyan, H. and Ugur, M. (2007). The effect of nisin onL. monocytogenes in Turkish fermented sausages (sucuks). Meat Sci. 76:327–332.
  • Hierro, E., de la Hoz, L. and Ordonez, J. A. (1999). Contribution of the microbial and meat endogenous enzymes to the free amino acid and amine contents of dry-fermented sausages. J. Agri. Food Chem. 47:1156–1161.
  • Holzapfel, W., Geisen, R. and Schillinger, U. (1995). Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes. Int. J. Food Microbiol. 24:343–362.
  • Hugas, M., Garriga, M., Aymerich, M. T. and Monfort, J. M. (1995). Inhibition of Listeria in dry fermented sausages by the bateriocinogenic Lactobacillus sakei CTC494. J. Appl. Bacteriol. 79:322–330.
  • Hugas, M., Garriga, M. and Aymerich, M. T. (2003). Functionality of enterococci in meat products. Int. J. Food Microbiol. 88:223–233.
  • Hutkins, R. W. (2006). Meat fermentation. In: Microbiology and Technology of Fermented Foods, Blackwell, Ames, IA.
  • Iacumin, L., Comi, G., Cantoni, C. and Cocolin, L. (2006). Ecology and dynamics of coagulase-negative cocci isolated from naturally fermented Italian sausages. Syst. App. Microbiol. 29:480–486.
  • Incze, K. (2004). Mould ripened sausages. In: Handbook of Food and Beverage Fermentation Technology, pp. 480–491. Hui, Y. H., Meunier-Goddik, L., Hansen, A. S., Josephsen, J., Nip, W.-K., Stanfield, P. S. and Toldra, F., Eds., CRC Press, Boca Raton, FL.
  • Irlinger, F. (2008). Safety assessment of dairy microorganisms: Coagulase-negative staphylococci. Int. J. Food Microbiol. 126:302–310.
  • Jahreis, G., Vogelsang, H., Kiessling, G., Schubert, R., Bunte, C. and Hammes, W. P. (2002). Influence of probiotic sausage (Lactobacillus paracasei) on blood lipids and immunological parameters of healthy volunteers. Food Res. Int. 35:133–138.
  • Jessen, B. (1995). Starter cultures for meat fermentations. In: Fermented Meats, pp. 130–159. Campbell-Platt, G. and Cook, P. E, Eds., Blackie Acad. Prof., London.
  • Kabak, B. and Dobson, A. D. W. (2011). An introduction to the traditional fermented foods and beverages of Turkey. Crit. Rev. Food Sci. Nutr. 51:248–260.
  • Kaban, G. and Kaya, M. (2009). Identification of lactic acid bacteria and grampositive catalase-positive cocci isolated from naturally fermented sausage (sucuk). J. Food Sci. 73:385–388.
  • Karovicova, J. and Kohajdova, Z. (2005). Biogenic amines in food. Chem. Pap. 59:70–79.
  • Kayaardı, S. and Gok, V. (2003). Effect of replacing beef fat with olive oil on quality characteristics of Turkish soudjouk (sucuk). Meat Sci. 66:249–257.
  • Kim, J. H., Ahn, H. J., Lee, J. W., Park, H. J., Ryu, G. H., Kang, I. J. and Byun, M. W. (2005). Effects of gamma irradiation on the biogenic amines in pepperoni with different packaging conditions. Food Chem. 89:199–205.
  • Klingberg, T. D., Axelsson, L., Naterstad, K., Elsser, D. and Budde, B. B. (2005). Identification of potential probiotic starter cultures for Scandinavian-type fermented sausages. Int. J. Food Microbiol. 105:419–431.
  • KoiozynKrajewska, D. and Dolatowski, Z. J. (2009). Probiotics in fermented meat products. Acta Sci. Pol. Technol. Aliment. 8:61–74.
  • Komprda, T., Smela, D., Pechova, P., Kalhotka, L., Stencl, J. and Klejdus, B. (2004). Effect of starter culture, spice miand storage time and temperature on biogenic amine content of dry-fermented sausages. Meat Sci. 67:607–616.
  • Korbekandi, H., Mortazavian, A. M. and Iravani, S. (2010). Technology and stability of probiotic in fermented milks. In: Probiotic and Prebiotic Foods: Technology, Stability and Benefits to the Human Health. Shah, N., Ed., pp. 131–168. Blackwell, New York, NY.
  • Krockel, L. (2006). Use of probiotic bacteria in meat products. Fleischwirtschaft. 8:610–913.
  • Krutman, J. (2009). Pre- and probiotics for human skin. J. Dermatol. Sci. 54:1–5.
  • Latorre-Moratalla, M. L., Bover-Cid, S., Talon, R., Garriga, M., Zanardi, E., Ianieri, A., Fraqueza, M. J., Elias, M., Drosinos, E. H. and Vidal-Carou, M. C. (2010). Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing. LWT Food Sci. Technol. 43:20–25.
  • Latorre-Moratalla, M. L., VecianaNogues, T., BoverCid, S., Garriga, M. and Aymerich, T. (2008). Biogenic amine in traditional fermented sausage produced in selected European countries. Food Chem. 107:912–921.
  • Lebert, I., Leroy, S. and Talon, R. (2007). Microorganisms in traditional fermented meats. In: Handbook of Fermented Meat and Poultry. Toldra, F., Nip, W.-K., Sebranek, J. G., Stahnke, L. H., Silvera, T. F., Talon, R. and Hui, Y. H., Eds. pp. 113–1124, Blackwell Publishing.
  • Leroy, S., Giammarinaro, P., Chacornac, J. P., Lebert, I. and Talon, R. (2010). Biodiversity of indigenous staphylococci of naturally fermented dry sausages and manufacturing environments of small-scale processing units. Food Microbiol. 27:294–301.
  • Leroy, F., Verluyten, J. and De Vuyst, L. (2006). Functional meat starter cultures for improved sausage fermentation. Int. J. Food Microbiol. 106:270–285.
  • Leuschner, R. G. K. and Hammes, W. P. (1998a). Degradation of histamine and tyramine by Brevibacterium linens during surface ripening of Munster cheese. J. Food Protect. 61:874–875.
  • Leuschner, R. G. K. and Hammes, W. P. (1998b). Tyramine degradation by Micrococci during ripening of fermented sausage. Meat Sci. 49:289–296.
  • Leyer, G. J., Li, S., Mubshaer, M. E., Reifer, C. and Ouwehan, A. C. (2009). Probiotics effects on cold and influenza-like incidence and duration in children. Pediatrics. 124:172–178.
  • Lilley, D. M. and Stillwell, R. H. (1965). Probiotics: Growth promoting factors produced by microorganism. Science. 147:747–748.
  • Lopez, C. M., Graciela, E. B., Vignolo, M. and Fadda, S. G. (2015). Identification of small peptides arising from hydrolysis of meat proteinsin dry-fermented sausages. Meat Sci. 104:20–29.
  • Lucke, F. K. (1998). Fermented sausages. In: Microbiology ofFermented Foods, 2nd ed., Vol.2, pp. 441–483. Wood, B. J. B., Ed., Blackie Acad. Prof., London.
  • Macedo, R. E. F., Pflanzer Jr., S. B., Terra, N. N. and Freitas, R. J. S. (2008). Desenvolvimento de embutido fermentado porLactobacillus probioticos: Caracter´ısticas de qualidade. Cienc. Tecnol. Alime. 28:509–519.
  • Maijala, R., Nurmi, E. and Fischer, A. (1995). Influence of processing temperature on the formation of biogenic amines in dry sausages. Meat Sci., 39:9–22.
  • Martın, A., Colın, B., Aranda, E., Benito, M. J. and Cordoba, M. G. (2007). Characterization of Micrococaceae isolated from Iberian dry-cured sausages. Meat Sci. 75:696–708.
  • Martin, B., Garriga, M and Aymerich, T. (2011). Prevalence of Salmonella spp. and Listeria monocytogenes at small-scale Spanish factories producing traditional fermented sausages. J. Food Protect. 74:812–815.
  • Mataragas, M., Bellioc, A., Rovetto, F., Astegiano, S., Decastelli, L. and Cocolin, L. (2015). Risk-based control of food-borne pathogensListeria monocytogenes andSalmonella enterica in the Italian fermented sausages Cacciatore and Felino. Meat Sci. 103:39–45.
  • McFarland, L. V. and Elmer, G. W. (2006). Properties of evidence-based probiotics for human health. In: Probiotics in Food Safety and Human Health, pp. 109–138. Goktepe, I., Juneja, V. K. and Ahmedna, M., Eds., Taylor and Francis, New York, NY.
  • Metaxopoulos, J., Stavropoulos, S., Kakouri, A. and Samelis, J. (1996). Yeasts isolated from traditional Greek dry salami. Ital. J. Food Sci. 8:25–32.
  • Metchnikoff, E. (1908). Lactic acid as inhibiting intestinal putrefaction. In:The Prolongation of Life: Optimistic Studies (Ed- Mitchell, P.C.) pp. 161–183. New York, London: Putnam and Sons.
  • Molly, K., De Smet, I., Nollet, L., Van de Woestyne, M. and Verstraete, W. (1996). Effect of lactobacilli on the ecology of the gastrointestinal microbiota cultured in the SHIME reactor. Microb. Ecol. Health Dis. 9:79–89.
  • Montel, M. C., Reitz, J., Talon, R., Berdague, R. and Rousset-Akrim, J. L. (1996). Biochemical activities of Micrococcaceae and their effects on the aromatic profiles and odours of a dry sausage model. Food Microbiol. 13:489–499.
  • Morot-Bizot, S. C., Leroy S. and Talon, R. 2008. Monitoring of staphylococcal starters in two French processing plants manufacturing dry fermented sausages. J. Appl. Microbiol. 102:238–244.
  • Muthukumarasamy, P. and Holley, R. A. (2006). Microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated Lactobacillus reuteri. Int. J. Food Microbiol. 111:164–169.
  • Naes, H., Holck, A. L., Axelsson, L., Anderson, H. J. and Blom, H. (1995). Accelerated ripening of dry-fermented sausage by addition of a Lactobacillus proteinase. Int. J. Food Sci. Technol. 29:651–659.
  • Nazer, A. I., Kobilinsky, A., Tholozan, J. L. and Dubois-Brisonnet, F. (2005). Combinations of food antimicrobials at low-levels to inhibit the growth ofSalmonella sv.typhimurium: Asynergistic effect?. Food Microbiol. 22:391–398.
  • Ogier, J. C. and Serror, P. (2008). Safety assessment of dairy microorganisms: The Enterococcus genus. Int. J. Food Microbiol. 126:291–301.
  • Oleson, P. T. and Stahnke, L. H. (2000). The influence of Debaryomyces hansenii and Candida utilis on the aroma formation in garlic spiced fermented sausages and model minces. Meat Sci. 56(4):357–368.
  • Ordonez, J. A., Hierro, E. M., Bruna, J. M. and de la Hoz, L. (1999). Changes in the components of dry-fermented sausages during ripening. Crit. Rev. Food Sci. Nutr. 39:329–367.
  • Ozdemir, H., Celik, T. H., Erol, I. and Sireli, U. T. (1996). Yuksek sıcaklık derecesinde olgunlas¸tırılan Turk fermentesucuk larında laktobasillerin seyir, izolasyon ve identifikasyonu. GIDA. 21:465–470.
  • Papamanoli, E., Tzanetakis, N., Litopoulou-Tzanetaki, E. and Kotzekidou, P. (2003). Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties. Meat Sci. 65:859–867.
  • Pearson, A. M. and Gillet, T. A. (1997). Sausages. In: Processed Meat (Eds. Ed. Pearson, A.M. and Gillet, T.A.), pp 210–241. Chapman and Hall, New York, NY.
  • Pennacchia, C., Ercolini, D., Blaiotta, G., Pepe, O., Mauriello, G. and Villani, F. (2004). Selection of Lactobacillus strains from fermented sausages for their potential use as probiotics. Meat Sci. 67:309–317.
  • Pennacchia, C., Vaughan, E. E. and Villani, F. (2006). Potential probiotic Lactobacillus strains from fermented sausages: Further investigations on their probiotic properties. Meat Sci. 73:90–101.
  • Pidcock, K., Heard, G. M. and Henriksson, A. (2002). Application of non-traditional meat starter cultures in production of Hungarian salami. Int. J. Food Microbiol. 76:75–81.
  • Ranadheera, R. D. C. S., Baines, S. K. and Adams, M. C. (2010). Importance of food in probiotic efficacy. Food Res. Int. 43:1–7.
  • Rantsiou, K. and Luca, C. (2008). Fermented meat products food. In: Microbiology and Food Safety - Molecular Techniques in the Microbial Ecology of Fermented Foods. pps. 91–118. Cocolin, L. and Ercolini, D., Eds., Springer, New York, NY.
  • Ray, B. (2004). Fundamentals of Food Microbiology. Boca Raton, Florida: CRS Press.
  • Rebucci, R., Sangalli, L., Fava, M., Bersani, C., Cantoni, C. and Baldi, A. (2007). Evaluation of functional aspects inLactobacillus strains isolated from dry-fermented sausages. J. Food Qual. 30:187–201.
  • Rouhi, M., Sohrabvandi, S. and Mortazavian, A. M. (2013). Probiotic fermented sausage: Viability of probiotic microorganisms and sensory characteristics. Crit. Rev. Food Sci. Nutr. 53:331–348.
  • Ruiz-Capillas, C. and Jiménez-Colmenero, F. (2004). Biogenic amines in meat and meat products. Crit. Rev. Food Sci. Nutr. 44:489–499.
  • Russel, J. B. (1992). Another Explanation for the toxicity of fermentation acids at low pH. J. Appl. Bacteriol. 73:363–370.
  • Salminen, S., Laine, M., von Wright, A., Vuopio-Varkila, J., Korhonen, T. and Mattila Sandholm, T. (1996). Development of selection criteria for probiotic strains to assess their potential in functional foods: A Nordic and European approach. Biosci. Microflora. 15:61–67.
  • Sameshima, T., Magome, C., Takeshita, K., Arihara, K., Itoh, M. and Kondo, Y. (1998). Effect of intestinal Lactobacillus starter cultures on the behaviour of Staphylococcus aureus in fermented sausage. Int. J. Food Microbiol. 41:1–7.
  • Samelis, J., Stavropoulos, S., Kakouri, A. and Metaxopoulos, J. (1994). Quantification and characterization of microbial populations associated with naturally fermented Greek dry salami. Food Microbiol. 11:447–460.
  • Santos, N. N., Santos-Mendonça, R. C., Sanz, Y., Bolumar, T., Aristoy, M. C. and Toldra, F. (2001). Hydrolysis of pork muscle sarcoplasmatic proteins by Debaryomyces hansenii. Int. J. Food Microbiol. 68:199–206.
  • Santos-Mendonça, N. N., Sanz, R. C., Bolumar, Y. T., Aristoy, M. C. and Toldra, F. (2001). Hydrolysis of pork muscle sarcoplasmatic proteins by Debaryomyces hansenii. Int. J. Food Microbiol. 68:199–206.
  • Schillinger, U. and Luecke, F. K. (1989). Einsatz von Milchsae urebakterien als Schutzkulturen bei Fleischerzeugnissen. Fleischwirtschaft. 69:879–882.
  • Schmidt, S. and Berger, G. (1998). Aroma compounds in fermented sausages of different origins. Lebensm WissuTechnol. 31:559–567.
  • Selgas, D., Garcia, L., Garcia de Fernando, G. and Ordonez, J. A. (1993). Lipolytic and proteolyticactivity of micrococci isolated fromdry-fermentedsausages. Fleischwirtsch. 73:11–64.
  • Selgas, M. D., Sanz, B. and Ordonez, J. A. (1988). Selected characteristics of micrococci isolated from Spanish dry-fermented sausages. Food Microbiol. 5:185–187.
  • Senoz, B., Isıklı, N. and Coksoyler, N. (2000). Biogenic amines in Turkish sausages (sucuks). J. Food Sci. 65:764–767.
  • Shah, N. P. (2000). Probiotic bacteria: Selective enumeration and survival in dairy foods. J. Dairy Sci. 83:894–907.
  • Shah, N. P. (2007). Functional cultures and health benefits. Int. Dairy J. 17:1262–1277.
  • Simango, C. (1997). Potential use of traditional fermented foods for weaning in Zimbabwe. Soc. Sci. Med. 44:1065–1068.
  • Singh, V. P., Pathak, V. and Verma, A. K. (2012). Fermented meat products: Organoleptic qualities and biogenic amines – A review. Am. J. Food Technol. 7:278–288.
  • Somda, M. K., Savadogo, A., Barro, N., Thonart, P. and Traore, A. S. (2011). Effect of minerals salts in fermentation process using mango residues as carbon source for bioethanol production. Asian J. Ind. Eng. 3:29–38.
  • Sondergaard, A. K. and Stahnke, L. H. (2002). Growth and aroma production by Staphylococcus xylosus, S. carnosus and S. equorum – A comparative study in model systems. Int. J. Food Microbiol. 75:99–109.
  • Soyer, A. (2005). Effect of fat level and ripening temperature on biochemical and sensory characteristics of naturally fermented Turkish sausages (sucuk). Eur. Food Res. Technol. 221:412–415.
  • Stadnik, J. and Dolatowski, Z. J. (2010). Biogenic amines in meat and fermented meat products. Acta Sci. Pol. 9:251–263.
  • Suzzi, G. and Gardini, F. (2003). Biogenic amines in dry-fermented sausages: A review. Int.J. Food Microbiol. 88:41–54.
  • Talon, R. and Leroy, S. (2011). Diversity and safety hazards of bacteria involved in meat fermentation. Meat Sci. 89:303–309.
  • Talon, R., Leroy-Setrin, S. and Fadda, S. (2002). Bacterial starters involved in the quality of fermented meat products. In: Research Advances in Quality of Meat and Meat Products, Chap. 10, pp. 175–191. Toldrà, F., Ed. Research Signpost, Trivandrum, India.
  • Talon, R., Walter, D., Chartier, S., Barriere, C. and Montel, M. C. (1999). Effect of nitrate and incubation conditions on the production of catalase and nitrate reductase by staphylococci. Int. J. Food Microbiol. 52:47–56.]
  • Tamime, A. Y., Saarela, M., Sondergaard, A. k., Mistry, V. V. and Shah, N. P. (2005). Production and maintenance of viability probiotics micro-organism in dairy products. In: Probiotic Dairy Products, pp. 39–72. Tamime, A., Ed., Blackwell, London.
  • Tapingkae, W., Tanasupawat, S., Parkin, K. L., Benjakul, S. and Visessanguan, W. (2010). Enzyme Microb. Technol. 46:92–99.
  • Toldra, F. (2008). Biotechnology of flavor generation in fermented meats. In: Meat Biotechnology, pp. 199–215. Toldrà, F., Ed., Springer, New York, NY.
  • Viallon, C., Berdague, J. L., Montel, M. C., Talon, R, Martin, J. F. and Kondjoyan, N. (1996). The effect of stage of ripening and packaging on volatile content and flavour of dry sausage. Food Res. Inter. 29:667–674.
  • Villani, F., Mauriello, G., Pepe, O., Blaiotta, G., Ercolini, D. and Casaburi, A. (2005). The SIQUALTECA project: Technological and probiotic characteristics of Lactobacillus and coagulase negative Staphylococcus strains as starter for fermented sausage manufacture. Italian J. Anim. Sci 4:498.
  • Weckx, S., Allemeersch, J., Van der Meulen, R., Vrancken, G., Huys, G. and Vandamme, P. (2009). Development and validation of a species-independent functional gene microarray that targets lactic acid bacteria. App. Environ. Microbiol. 75:6488–6495.
  • Zhang, W., Samaraweera, S. X. H., Lee, E. J. and Ahn, D. U. (2010). Improving functional value of meat products. Meat Sci. 86:15–31.
  • Zhao, L., Jin, Y., Ma, C., Song, H., Li, H., Wang, Z. and Xiao, S. (2011). Physico-chemical characteristics and free fatty acid composition of dry-fermented mutton sausages as affected by the use of various combinations of starter cultures and spices. Meat Sci. 88:761–766.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.