Meat and microbes
Fermented meats are produced in many countries. The salami format is common, as is whole leg muscle turned into ham. Diverse flavours and textures reflect regional differences in ingredients, climate conditions (temperature, humidity, airflow, storage) and environmental micro-organisms.
Managing the microbiome is key to determining the characteristics of products. Our researchers and industry partners are interested in how indigenous and commercialised strains of microbes can be used to acidify better, generate novel flavour compounds, provide stronger defence against pathogens, and be biological substitutes for chemical additives.