PubAg

Main content area

Meat fermentation at the crossroads of innovation and tradition: A historical outlook

Author:
Leroy, Frédéric, Geyzen, Anneke, Janssens, Maarten, De Vuyst, Luc, Scholliers, Peter
Source:
Trends in food science & technology 2013 v.31 no.2 pp. 130-137
ISSN:
0924-2244
Subject:
fermentation, foodways, industrialization, marketing, meat, models
Abstract:
Fermented meats are unique products, often represented as elements of culinary heritage and identity. Yet, their success has often been compromised throughout history because of health and safety issues. Moreover, contemporary industrialized products are sometimes perceived as of inferior quality. Therefore, novel strategies are emerging to influence quality and healthiness. This is remarkable, since meat fermentation is considered to be a long-established process, and valued as such. Within a context of innovation, “artisan” elements are employed in marketing stratagems. This contrasts with process alterations, highlighting the volatility of models for “quality”, “safety”, “tradition”, and “innovation” in food approaches.
Agid:
1134775