Discover the rich world of fermented meat and poultry with the “Handbook of Fermented Meat and Poultry, Second Edition.” This comprehensive guide, perfect for food scientists, researchers, and industry professionals at The Bookish Owl, delves into the history, production, and principles of these ancient and important food products. Explore raw materials, microbiology, starter cultures, and sensory attributes. Detailed sections cover various product categories like dry and semi-dry fermented sausages, ripened meats, and more. With five new chapters on topics including probiotics, low-sodium options, and Asian sausages, this essential reference offers a full overview of meat fermentation, safety aspects, and the chemical, biochemical, and microbiological changes impacting final quality. Enhance your knowledge of salami, chorizo, pepperoni, and other global delicacies.