Concepedia

Fermented Meat Processing

Fermented Meat Processing is a specialized method within meat science and food biotechnology that involves the controlled microbial fermentation of meat substrates to enhance preservation, safety, texture, and flavor through the metabolic activity of lactic acid bacteria and other selected microorganisms.

127

Publications

6.2K

Citations

520

Authors

178

Institutions

Publications per year

2017–2026

36

Parents

Publications

127

Enhanced control of Listeria monocytogenes by in situ-produced pediocin during dry fermented sausage production

Peggy M. Foegeding, Alicia Thomas, Dwain H. Pilkington et al. · Applied and Environmental Microbiology · 1992 · 227 citations · Full text

, , +17

Microbial enzymatic activities for improved fermented meats

Mónica Flores, Fidel Toldrá · Trends in Food Science & Technology · 2010 · 212 citations

, , +14

Inhibition of <i>Listeria</i> in dry fermented sausages by the bacteriocinogenic <i>Lactobacillus sake</i> CTC494

Marta Hugas, Margarita Garriga, Teresa Aymerich et al. · Journal of Applied Bacteriology · 1995 · 195 citations

, , +17

The investigation of the use of beetroot powder in Turkish fermented beef sausage (sucuk) as nitrite alternative

Çisem Sucu, Gülen Turp · Meat Science · 2018 · 159 citations

, , +16

Biogenic amines in traditional fermented sausages produced in selected European countries

M. Luz Latorre‐Moratalla, T. Veciana‐Nogués, Sara Bover‐Cid et al. · Food Chemistry · 2007 · 151 citations

, , +16

1–5 of 127

Authors

520

  1. FL
    Frédéric Leroy

    Vrije Universiteit Brussel, Belgium

    6 publications · 266 citations

    6

    h-index

  2. RT
    Régine Talòn

    Institut National de la Recherche Agronomique, Morocco

    5 publications · 286 citations

    5

    h-index

  3. TA
    Teresa Aymerich

    Institute of Agrifood Research and Technology, Spain

    4 publications · 426 citations

    4

    h-index

  4. MF
    Mónica Flores

    Instituto de Agroquímica y Tecnología de Alimentos, Spain

    4 publications · 327 citations

    4

    h-index

  5. SL
    Sabine Léroy

    Institut National de la Recherche Agronomique, Morocco

    4 publications · 135 citations

    4

    h-index

1–5 of 520

Institutions

178

  1. Vrije Universiteit Brussel

    Brussels, Belgium

    6 h-index

    25 publications

    1.2K citations

  2. Institute of Agrifood Research and Technology

    Caldes de Montbui, Spain

    5 h-index

    16 publications

    1.5K citations

  3. Instituto de Agroquímica y Tecnología de Alimentos

    Paterna, Spain

    4 h-index

    8 publications

    657 citations

  4. University of Hohenheim

    Stuttgart, Germany

    4 h-index

    13 publications

    707 citations

  5. University of Udine

    Udine, Italy

    3 h-index

    12 publications

    728 citations

  6. University of Sassari

    Sassari, Italy

    3 h-index

    20 publications

    566 citations

  7. Universitat de Barcelona

    Barcelona, Spain

    3 h-index

    13 publications

    1.2K citations

  8. Nanjing Agricultural University

    Nanjing, China

    3 h-index

    8 publications

    391 citations

1–8 of 178

Venues

  1. Meat Science

    18 publications · 1K citations

    17

    h-index

  2. Food Chemistry

    8 publications · 610 citations

    8

    h-index

  3. Food Control

    7 publications · 440 citations

    7

    h-index

  4. Journal of Food Protection

    6 publications · 341 citations

    6

    h-index

  5. Food Microbiology

    6 publications · 380 citations

    6

    h-index

1–5