28 Biochemistry of Fermented Meat 657Campbell-Platt G. 1995. Fermented meats—A world
perspective. In: G Campbell-Platt, PE Cook, editors.
Fermented Meats, pp. 39–51. London: Blackie Aca-
demic and Professional.
Cassens RG. 1997. Composition and safety of cured
meats in the USA. Food Chem 59:561–566.
Demeyer D. 1992. Meat fermentation as an integrated
process. In: FJM Smulders, F Toldrá, J Flores, M
Prieto, editors. New Technologies for Meat and Meat
Products, pp. 21–36. Nijmegen (The Netherlands):
Audet.
Demeyer D, Stahnke L. 2002. Quality control of fer-
mented meat products. In: J Kerry, J Kerry, D Led-
ward, editors. Meat processing: Improving quality,
pp. 359–393. Cambridge: Woodhead Publishing. Co.
Demeyer D, Toldrá F. 2004. Fermentation. In: W Jen-
sen, C Devine, M Dikemann, editors. Encyclopedia
of Meat Sciences, pp. 467–474. London: Elsevier
Science.
Demeyer DI, Raemakers M, Rizzo A, Holck A, De
Smedt A, Ten Brink B, Hagen B, Montel C, Zanardi
E, Murbrek E, Leroy F, Vanderdriessche F, Lorent-
sen K, Venema K, Sunesen L, Stahnke L, De Vuyst
L, Talon R, Chizzolini R, Eerola S. 2000. Control of
bioflavor and safety in fermented sausages: First re-
sults of a European project. Food Research Int 33:
171–180.
Durá A, Flores M, Toldrá F. 2002. Purification and
characterization of a glutaminase from Debaryo-
micesspp. Int J Food Microbiol 76:117–126.
Eerola S, Maijala R, Roig-Sangués AX, Salminen M,
Hirvi T. 1996. Biogenic amines in dry sausages as
affected by starter culture and contaminant amine-
positive Lactobacillus. J Food Sci 61:1243–1246.
Ellis DF. 2001. Meat smoking technology. In: YH Hui,
WK Nip, RW Rogers, OA Young, editors. Meat Sci-
ence and Applications, pp. 509–519. New York:
Marcel Dekker, Inc.
Flores J, Toldrá F. 1993. Curing: Processes and applica-
tions. In: R MacCrae, R Robinson, M Sadle, G Fuller-
love,editors. Encyclopedia of Food Science, Food
Technology and Nutrition, pp.1277–1282. London:
Academic Press.
Gray JY, Pearson AM. 1984. Cured meat flavor. In: CO
Chichester, EM Mrak, BS Schweigert, editors. Ad-
vances in Food Research, pp. 2–70, Orlando, Flor-
ida: Academic Press.
Hernández P, Navarro JL, Toldrá F. 1999. Effect of
frozen storage on lipids and lipolytic activities in the
Longissimus dorsimuscle of the pig. Z Lebensm
Unters Forsch. A 208:110–115.
Hierro E, De la Hoz L, Ordoñez JA. 1997. Contribution
of microbial and meat endogenous enzymes to the
lipolysis of dry fermented sausages. J Agric Food
Chem 45:2989–2995.
Hugas M, Garriga M, Aymerich MT, Monfort JM.- Bacterial cultures and metabolites for the en-
hancement of safety and quality of meat products.
In: F Toldrá, editor. Research Advances in the Qual-
ity of Meat and Meat Products, pp. 225–247. Trivan-
drum (India): Research Signpost.
Leistner L. 1992. The essentials of producing stable
and safe raw fermented sausages. In: FJM Smulders,
F Toldrá, J Flores, M Prieto, editors. New Technol-
ogies for Meat and Meat Products, pp. 1–19. Nij-
megen (The Netherlands): Audet.
Lücke FK. 1985. Fermented sausages. In: BJB Wood,
editor. Microbiology of Fermented Foods, pp. 41– - London: Elsevier Applied Science.
———. 1992. Prospects for the use of bacteriocins
against meat-borne pathogens. In: FJM Smulders, F
Toldrá, J Flores, M Prieto, editor. New Technologies
for Meat and Meat Products, pp. 37–52. Nijmegen
(The Netherlands): Audet.
Moller JKS, Jensen JS, Skibsted LH, Knöchel S. 2003.
Microbial formation of nitrite-cured pigment, nitro-
sylmyoglobin, from metmyoglobin in model sys-
tems and smoked fermented sausages by Lacto-
bacillus fermentum strains and a commercial starter
culture. Eur Food Res Technol 216:463–469.
Molly K, Demeyer DI, Johansson G, Raemaekers M,
Ghistelinck M, Geenen I. 1997. The importance of
meat enzymes in ripening and flavor generation in
dry fermented sausages. First results of a European
project. Food Chem 54:539–545.
Nissen H, Holck AL. 1998. Survival of Escherichia
coliO157:H7, Listeria monocytogenesand Salmon-
ella kentuckyin Norwegian fermeted dry sausage.
Food Microbiol 15:273–279.
Nout MJR. 1994. Fermented foods and food safety.
Food Res Int 27:291–296.
Ordoñez JA, Hierro EM, Bruna JM, de la Hoz L. 1999.
Changes in the components of dry-fermented saus-
ages during ripening. Crit Rev Food Sci Nutr 39:
329–367.
Pegg BR, Shahidi F. 1996. A novel titration methodology
for elucidation of the structure of preformed cooked
cured-meat pigment by visible spectroscopy. Food
Chem 56:105–110.
Roca M, Incze K. 1990. Fermented sausages. Food
Reviews Int 6:91–118.
Sanz Y, Sentandreu MA, Toldrá F. 2002. Role of mus-
cle and bacterial exopeptidases in meat fermentation.
In: F Toldrá, editor. Research Advances in the Qual-
ity of Meat and Meat Products, pp. 143–155. Trivan-
drum (India): Research Signpost.