TY  - JOUR
AU  - Munekata, Paulo E. S.
AU  - Pateiro, Mirian
AU  - Tomašević, Igor
AU  - Domínguez, Rubén
AU  - da Silva Barretto, Andrea C.
AU  - Santos, Eva M.
AU  - Lorenzo, José M.
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5967
AB  - Fermentation has been an important strategy in the preservation of foods. The use of starter cultures with probiotic activity has gained the attention of researchers to produce functional fermented meat products. This review aims to overview the main strengths, weakness, opportunities and threats of fermented meat products with probiotics. Fermented meat products can be considered as a relevant matrix for the delivery of probiotics with potential health benefits. Moreover, fermented meat products produced by traditional methods are sources of probiotics that can be explored in the production of functional meat products. However, some barriers are limit the progression with these products: the complex selection process to obtain new and tailored probiotic strains, the current perception of healthiness associated with meat and meat products, and the limited application of probiotic to fermented sausages. Promising opportunities to improve the value of functional fermented meat products have been developed by exploring new meat products as functional fermented foods, improving the protection of probiotics with microencapsulation and improving the quality of meat product (reducing nitrate and nitrate salts, adding dietary fibre, and exploring the inherent antioxidant and cardioprotective activity of meat products). Attention to potential threats is also indicated such as the unclear future changes in meat and meat products consumption due to changes in consumer preferences and the presence of competitors (dairy, fruit and vegetable-based products, for instance) in more advanced stages of development and commercialization. Significance and Impact of Study: This review provides an overview of the Strengths, Weakness, Opportunities and Threats related to the development of functional fermented meat products with probiotics. Internal and external factors that explain the current scenario and strategies to advance the production are highlighted.
PB  - John Wiley and Sons Inc
T2  - Journal of Applied Microbiology
T1  - Functional fermented meat products with probiotics—A review
DO  - 10.1111/jam.15337
ER  - 

@article{
author = "Munekata, Paulo E. S. and Pateiro, Mirian and Tomašević, Igor and Domínguez, Rubén and da Silva Barretto, Andrea C. and Santos, Eva M. and Lorenzo, José M.",
year = "2021",
abstract = "Fermentation has been an important strategy in the preservation of foods. The use of starter cultures with probiotic activity has gained the attention of researchers to produce functional fermented meat products. This review aims to overview the main strengths, weakness, opportunities and threats of fermented meat products with probiotics. Fermented meat products can be considered as a relevant matrix for the delivery of probiotics with potential health benefits. Moreover, fermented meat products produced by traditional methods are sources of probiotics that can be explored in the production of functional meat products. However, some barriers are limit the progression with these products: the complex selection process to obtain new and tailored probiotic strains, the current perception of healthiness associated with meat and meat products, and the limited application of probiotic to fermented sausages. Promising opportunities to improve the value of functional fermented meat products have been developed by exploring new meat products as functional fermented foods, improving the protection of probiotics with microencapsulation and improving the quality of meat product (reducing nitrate and nitrate salts, adding dietary fibre, and exploring the inherent antioxidant and cardioprotective activity of meat products). Attention to potential threats is also indicated such as the unclear future changes in meat and meat products consumption due to changes in consumer preferences and the presence of competitors (dairy, fruit and vegetable-based products, for instance) in more advanced stages of development and commercialization. Significance and Impact of Study: This review provides an overview of the Strengths, Weakness, Opportunities and Threats related to the development of functional fermented meat products with probiotics. Internal and external factors that explain the current scenario and strategies to advance the production are highlighted.",
publisher = "John Wiley and Sons Inc",
journal = "Journal of Applied Microbiology",
title = "Functional fermented meat products with probiotics—A review",
doi = "10.1111/jam.15337"
}

Munekata, P. E. S., Pateiro, M., Tomašević, I., Domínguez, R., da Silva Barretto, A. C., Santos, E. M.,& Lorenzo, J. M.. (2021). Functional fermented meat products with probiotics—A review. in Journal of Applied Microbiology
John Wiley and Sons Inc..
https://doi.org/10.1111/jam.15337

Munekata PES, Pateiro M, Tomašević I, Domínguez R, da Silva Barretto AC, Santos EM, Lorenzo JM. Functional fermented meat products with probiotics—A review. in Journal of Applied Microbiology. 2021;.
doi:10.1111/jam.15337 .

Munekata, Paulo E. S., Pateiro, Mirian, Tomašević, Igor, Domínguez, Rubén, da Silva Barretto, Andrea C., Santos, Eva M., Lorenzo, José M., "Functional fermented meat products with probiotics—A review" in Journal of Applied Microbiology (2021),
https://doi.org/10.1111/jam.15337 . .