Fermented Meat Products: Trends and Perspectives (CROSBI ID 666195)
Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija
Podaci o odgovornosti
Zdolec, Nevijo
engleski
Fermented Meat Products: Trends and Perspectives
Fermented meat products are produced worldwide using both traditional and industrial technologies. These products can be analysed and discussed from various standpoints: microbiological, technological, chemical, biochemical, toxicological, nutritional, ethnic and so forth, however, always in view of specific quality and safety issues. The complexity of their production require a multidisciplinary approach that gives a broad insight into potential risks and their control. Veterinary profession is involved in many preventive and control measures from primary production to official controls in fermented meat-processing premises. Since fermented meat products fall into the Ready-to-Eat (RTE) food category, the importance of good hygiene practices, i.e. the prevention of contamination of raw materials and ingredients, and prevention of post-processing contamination, is evident. By selecting and applying competitive starter cultures, technological and safety advances can be achieved in terms of product uniformity, quality standardization and reduction of potential microbiological-toxicological risk. In recent years, studies have highlighted the importance of antimicrobial resistance (AMR) of natural microbiota present in fermented meat products. Strategies aiming at the reduction of AMR in meat microbiota should be based on the prudent use of antimicrobials in farm animals and the application of competitive starter cultures during meat fermentation. Similarly, the development of biogenic amines during meat fermentation may be reduced by the same competitive starter cultures strategies. Despite many approved starters present on the market, the selection of new functional lactic acid bacteria (LAB) strains is still intensive and focused on traditional food niches as sources of potential starter cultures. The development of probiotic fermented meat products is still challenging, however many probiotic LAB strains of meat origin are well characterized and challenged in real meat fermentation. In addition to starter cultures, recent developments in fermented meat production are focused on implementation of novel antioxidants, novel protein sources, reduction of saturated fats, reduction of PAH content or reduction of NaCl. Nevertheless, public health importance of fermented meat products is neither lesser nor greater than that of other foodstuffs. Challenging technological measures and risk control strategies give an added value to this kind of meat products.
fermented meat products, technological interventions, public health
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Podaci o prilogu
72-72.
2018.
objavljeno
Podaci o matičnoj publikaciji
Book of Abstracts Joint Meeting 5th International Vet-Istanbul Group Congress & 8th International Scientific Meeting Days of veterinary medicine - 2018
Percinic, Florina ; Pendovski, Lazo ; Blagoevska, Katerina
Skopje: Faculty of Veterinary Medicine - Skopje
978-9989-774-31-7
Podaci o skupu
5th International Vet-Istanbul Group Congress ; 8th International Scientific Meeting "Days of Veterinary Medicine 2018"
ostalo
23.09.2018-27.09.2018
Ohrid, Sjeverna Makedonija