@article{LI2022, 
author = {Yinhui LI and Yeru WANG and Yuanyuan MENG and Wei ZHAO and Lijun TAN and Haiquan LIU and Qingchao XIE and Yong ZHAO},
title = {Recent Progress in the Ripening Mechanism of Ready-to-Eat Fermented Meat Products},
year = {2022},
journal = {Food Science},
volume = {43},
number = {9},
pages = {337-345},
keywords = {ripening, starter cultures, endogenous enzyme, ready-to-eat fermented meat products, ripening mechanism},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20210506-034},
doi = {10.7506/spkx1002-6630-20210506-034},
abstract = {The processing of ready-to-eat fermented meat products has a long history, which are popular with consumers because of their plentiful nutrients and unique color and flavor. There is not yet a comprehensive review on the ripening process and mechanism of these products. Beginning with a review of the recent research on ready-to-eat fermented meat products, this paper presents a systematic summary of the physical and chemical changes during the ripening process of ready-to-eat fermented meat products, including the hydrolysis and oxidation of proteins and lipids, the formation of flavor substances, and texture changes. Furthermore, this paper discusses the factors that affect the ripening of ready-to-eat fermented meat products including enzymatic hydrolysis, the antioxidant effect of starter cultures and the flavor and color enhancement mechanism of curing agents. Finally, the shortcomings of the current research and future research directions are discussed. The aim of this review is to provide a theoretical basis for the in-depth research and development of ready-to-eat fermented meat products.}
}