Asian Products
Journal
Handbook of Fermented Meat and Poultry: Second Edition
Start Page
321
End Page
327
ISBN (of the container)
9781118522691
9781118522653
DOI (of the container)
10.1002/9781118522653
Date Issued
2014-12-31
Author(s)
Editor(s)
Fidel Toldrá
Y. H. Hui
Iciar Astiasarán
Joseph G. Sebranek
Règine Talon
Abstract
Traditional fermented meat products have a long history in Asia and are still very popular today, especially in China, South East Asia, and the Himalayan area. The typical characteristic of most of these products is the addition of sugar as an ingredient, which enhances the fermentation processes and reduces water activity. This Chapter introduces the various types of Asian fermented meat product, including Chinese fermented/dry-cured ham, Chinese-style fermented sausage, South East Asian sour meat and urutan, and Himalayan kargyong, satchu, and suka ko masu. It also examines the processing technology used for these traditional Asian fermented meat products and the latest studies on the microorganisms they contain.
Subjects
China
Fermented meat products
Himalayan area
South East Asia
SDGs
Type
book part