Meat products constitute one of the most important groups of traditional foods. Thanks to the
unique and favorable organoleptic characteristics, and high quality, they are willingly …

There is evidence documenting the beneficial health effects of probiotic microorganisms.
Also, many studies have reported that the best matrices to deliver probiotic are dairy …

Biogenic amines (BAs) are nitrogenous low molecular weight organic bases and they have
an aliphatic, aromatic, or a heterocyclic structure. Biogenic amines are produced by the …

Starter cultures could play an essential role in the manufacture of traditional cured meat
products. In order to achieve objectives related to meat products' quality and safety …

This paper reviews the diversity of microbiota, both in the environment and in traditional
fermented European sausages. The environments of processing units were colonised at …

The production of fermented meats, such as fermented sausage, relies on the metabolic
activities of lactic acid bacteria and catalase-positive cocci, in particular the group of …

Nitrosamines are N-nitroso compounds with carcinogenic, mutagenic and teratogenic
properties. These compounds could be found at certain levels in fermented sausages …

Most European fermented dry sausages still follow the traditional procedures in which
fermentation and ripening depend on the activities of heterogeneous microbial communities …

There is an increasing interest in traditional foods in Turkey like other countries. Sucuk, dry-
fermented sausage, and pastırma, a type of dry-cured meat product, are traditional Turkish …

Naturally fermented meat sausages have a long tradition in Mediterranean countries and
are one of the most important groups of traditional foods consumed throughout Europe …