Fermented meat products such as salami, ham, and sausages are very popular foods around the world, where different cultures contribute to their texture, flavor, and safety. The most important microorganisms responsible for product transformation during fermentation are lactic acid bacteria (mainly Lactobacillus spp.)
Fermented meat is an important preservation process which has evolved for meat but is rarely used alone. A particularly common form of fermented meat product is the sausage, with notable examples including chorizo, salami, sucuk, pepperoni, nem chua, som moo, and saucisson.
Fermentation. Fermented meats have traditionally been produced all around the world. They are generally made with chopped or minced meat and fat, mixed with salt, seasoning, and spices, stuffed into a casing, and then ripened and dried, or in some cases smoked.
There are thousands of different types of fermented foods, including:cultured milk and yoghurt.wine.beer.cider.tempeh.miso.kimchi.sauerkraut.More items...•
Fermentation typically involves the introduction of bacteria or yeast that convert certain meat nutrients into mixtures of carbon dioxide and alcohol. This process of making fermented meat can both increase the flavor intensity and prevent the end product from spoiling for relatively long periods of time.
Fermented sausage, or dry sausage, is a type of sausage that is created by salting chopped or ground meat to remove moisture, while allowing beneficial bacteria to break down sugars into flavorful molecules.
In a nutshell, fermented chicken feed is probiotics for your chicken. It's a wet mash (the chicken keeper's term for moistened food) created by lactic acid fermentation (the same type of fermentation that occurs naturally in sauerkraut).
Salami is a cured sausage made from fermented and/or air-dried meat. Traditionally Salami was made from pork although nowadays, it is made with all manner of meat or game – beef, lamb, duck, venison, even horse or donkey – or a mixture of any of the above.