The changes occurring in proteins during processing and storage of fermented meat products and their regulation by lactic acid bacteria

HIGHLIGHTS

• who: Daixun Wang and colleagues from the College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China have published the Article: The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria, in the Journal: Foods 2022, 11, 2427. of /2022/

SUMMARY

Fermented meat products refer to meat products with a long shelf life, special flavor, texture, and color formed through fermentation of raw meat with the natural or artificial addition of microorganisms under specific temperature and humidity conditions. Protein, a molecularly . . .

 



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