What is fermented meat?
fermented meat is a type of dried meat that has been prepared and dehydrated according to specific techniques that change some of the chemical composition normally subject to food. Fermentation usually involves introducing bacteria or yeasts that convert certain nutrients of meat into mixtures of carbon dioxide and alcohol. This fermented meat production process can increase taste intensity and prevent the final product from spoiling for a relatively long time. Successful meat fermentation can only be achieved under specific environmental conditions to make the final product completely safe. Various culinary traditions often have their own unique types of fermented meat, such as salami or chorizo sausage.
The meat must be fermented in an environment without oxygen, which is often called anaerobic state. Removal of oxygen is essential that the meat properly dehydrate without harmful bacterial invasion. Fermentation catalyst bacteria are usually introduced in controlled quantitiesCívěch.
This type of bacteria is usually one of several varieties derived from lactic acid. Chefs with experience in fermentation often use a trunk of lactic acid bacteria called pediococus cerevisiae . This important step is usually done by sealing the meat cuts to be dried in an airtight container.
different flavors of salami are usually performed through this basic fermentation process. This type of dehydrated sausages is often produced by a combination of catalyst bacteria and other additives called nitrates. Incorporating nitrates can often reduce the chances of contamination by allowing the growth of beneficial bacteria of lactic acid acid and spreading the meat faster.
As soon as the meat fermentation technique has been improved, the process is common to meat such as beef or pork. Some types of seafood may also be successfully fermented, although ZDRavotnice staff sometimes recommend that this practice should be carefully approached. Fermented fish can often have a high degree of bacterial contamination, which can lead to serious diseases of transmitted foods such as botulism.
Some of the benefits of fermented meat include economic practicality and environmental necessity. People who live in distant geographical areas with harsh winters often ferment large meat stores due to limited access to other food sources during the worst weather conditions. Fermented meat is generally able to stand extreme temperatures at better speed than other foods.