Traditional dry cured ham (DCH) is favored by consumers for its distinctive flavor, derived
from an array of volatile organic compounds (VOCs). Microbiota play a pivotal role in the …

Sour meat is widely consumed because of its unique flavor. However, the microbial
community's structure, the flavor production pathways, and the relationship between …

To improve the flavor of modem cured meat products by means of microorganisms, Parma
ham can serve as a model. Therefore, 29 dry-cured Parma hams representing six different …

Foul-smelling odors are main quality defects of dry-cured ham, which are connected with the
excessive degradation of the structural proteins and excessive oxidation of lipids caused by …

Yeasts play a critical role in the flavor formation of dry-cured ham. In this study, 41 yeast
isolates from the dry-cured ham at different processing stages were evaluated for their …

Dry-cured ham is obtained after several months of ripening. Different fungi strive on the
surface, including toxigenic molds. Proteolysis and lipolysis by the endogenous and …

Despite the advancements made in improving the quality of plant-based meat substitutes,
more work needs to be done to match the texture, appearance, and flavor of real meat. This …

Ham fermentation relies on environmental and indigenous microorganisms forming a rich
microbiome, which is pivotal to taste and flavor formation. Previous studies have focused on …

Meat fermentation ensures its preservation, improved safety and quality. This prominently
used traditional process has survived for ages, creating physical, biochemical, and microbial …

The physicochemical property, volatile flavor compounds, and microbial community structure
of Jinhua fatty ham (FH) and lean ham (LH) were investigated and compared by high …