Ghent University Academic Bibliography

Advanced

Project: Optimization of endogenous and bacterial metabolism for the improvement of safety and quality of fermented meat products.

project duration
01-OCT-94 – 31-DEC-99
abstract
The main objectives are to determine the relative role of muscle and bacterial (starter) enzymes in hydrolysis and further metabolism of protein and lipid during meat fermentation and to improve flavour and safety of fermented meat products.