Fermentative ripening of cooked meats and other foodstuffs - using trace elements and biochemical inters to ensure optimum development

摘要

In the prodn. of cooked meats and other foodstuffs ripened by ferments and ferment systems, other than living micro-organisms, the ferments are added to the meat products, together with inorganic auxiliary matls. which activate, increase, and regulate the effectiveness of the ferments. In place of the inorg. matls. themselves, (in)org. cpds. and mixts. which form the auxillary matls. it can be used. Oxydases and catalases are dependent upon metallic traces and auxiliaries, and the fermentation and reduction/oxydation processes necessary for the prepn. of meat prods. are extremely dependent upon NAD, NADH, NADP, and FAD.