Fermented Foods: Meats
An Overview On Ferment Meats
The history of fermented foods is rooted in human civilization and cultural traditions and spans thousands of years. Fermenting meat was used to preserve perishable food items and make them available during times of famine, long voyages, or winter months when fresh meat was difficult to come by. A summary of the development of fermented meats is given below:
Evidence indicates that early civilizations in places like Mesopotamia, Egypt, and China engaged in fermenting meat. The meat was frequently salted or dried in earlier techniques to remove moisture and prevent bacterial growth.
The creation of many cured and fermented meat items is credited to the ancient Romans. They developed techniques for air-drying, salting, and seasoning meat, which gave rise to delicacies like salted beef, cured ham, and sausage.
Meat preservation methods developed further in the Middle Ages. Meats fermented or cured became crucial for long voyages, military operations, and monastic settlements. Products like salami and chorizo, which are dry-cured sausages, have become increasingly popular across Europe.
The cultures of Asia have established their customs with fermented meats. For instance, fermented meat and fish products, such as Chinese sausages, Korean sausages (sundae) with kimchi, and Japanese fermented fish (shiokara), have a long tradition in East Asian nations, including China, Korea, and Japan.
Food cultures and preservation methods were exchanged during exploration and colonialism. The world has benefited from the introduction of European invaders' meat preservation techniques. For instance, the Spanish introduced their understanding of chorizo and other cured meats to the Americas.
The use of fermentation to preserve meats has declined due to technological developments, such as refrigeration and food safety standards. However, many localities continue to create and consume traditional fermented meat products with cultural value. The manufacturing of fermented meats has also been revitalized by artisanal and specialty manufacturers, emphasizing age-old techniques and distinctive flavor profiles.
Various fermented meats and preservation techniques differ among cultures and geographical areas to represent local resources, climates, and culinary traditions. Meats that have undergone fermentation have been preserved through time and have developed distinct flavors, making them a valuable component of cultural legacy.
Microbes play a crucial role in preserving meat through various processes, including fermentation and curing. These microbial activities help to enhance the flavor, texture, and safety of preserved meats. Here are some key ways in which microbes contribute to meat preservation:
Beneficial microorganisms, including lactic acid bacteria, produce lactic acid during fermentation, lowering the meat's pH. The meat's shelf life is increased by this pH reduction, which stops the growth of germs and pathogens that cause rotting. Salami, sausages, and some cured hams are examples of fermented meat products that rely on the controlled development of particular microbial cultures to generate distinctive flavors, textures, and scents.
Another method of preserving meat, which is not a fermentation technique, is treating it with nitrites and other seasonings as part of the curing process. Modern-day techniques use this process to prevent certain bacteria, notably those belonging to the genera Micrococcus and Staphylococcus, having the ability to transform nitrate and nitrite during the curing process into nitric oxide, which then interacts with the myoglobin in the flesh to give it a stable pink hue. These microorganisms also contribute to improving the flavor and aroma of cured meats.
The presence of beneficial microbes in meat can produce an environment that prevents the growth of dangerous germs. For instance, by consuming nutrients and generating antimicrobial compounds like lactic acid, hydrogen peroxide, and bacteriocins, lactic acid bacteria, and other helpful microbes can outcompete spoilage bacteria. This technique of competitive exclusion works to stop the spread of diseases and rotting organisms.
Some beneficial microbes create antimicrobial compounds that stop harmful and spoilage bacteria from growing. To protect the meat against microbial decomposition, lactic acid bacteria, for instance, can create organic acids, hydrogen peroxide, and other antimicrobial substances.
During fermentation or other procedures of meat preservation, some bacteria, including lactic acid bacteria and some yeasts, can consume oxygen in the surrounding air. This decrease in oxygen levels contributes to developing an anaerobic environment that inhibits the growth of spoilage bacteria, which typically need oxygen to survive.
It's important to note that preserving meat with microbes requires precise control of environmental conditions, including temperature, humidity, and time, to ensure the safety and quality of the preserved products. Proper handling, hygiene practices, and adherence to food safety guidelines are essential when working with microbes for meat preservation.
Today, commercially-available meats are generally treated with nitrates and nitrites with antimicrobial properties that help inhibit the growth of bacteria, particularly Clostridium botulinum. This bacterium can produce toxins that cause botulism, a serious and potentially fatal illness. Adding nitrates to meat products can control the growth of harmful bacteria, extending the product's shelf life and reducing the risk of foodborne illnesses. However, while nitrates and nitrites benefit meat preservation and flavor development, health concerns are associated with excessive consumption and improper processing. Some potential dangers of nitrites and nitrates in processed meats include:
Nitrosamine formation: Nitrates and nitrites can react to generate nitrosamines when they are combined with particular proteins and cooking techniques, such as high heat. Nitrosamines are substances connected to a higher risk of cancer, notably colorectal and stomach cancers. These substances can potentially cause cancer and are especially dangerous when ingested in large doses or paired with other risk factors, such as a diet heavy in processed and red meat and low in antioxidants.
Methemoglobinemia: Nitrites can change hemoglobin in the blood into a form known as methemoglobin, which is less effective in carrying oxygen. Methemoglobinemia is a disorder that causes the blood to transport less oxygen, which can cause symptoms like weariness, bluish staining of the skin, and breathing difficulties. Methemoglobinemia is an uncommon illness typically brought on by newborns consuming too many nitrites, although it can be avoided with careful nitrite level management in food products.
Nitrites can combine with other substances in the body to produce reactive nitrogen species, like nitric oxide and peroxynitrite. These reactive species may contribute to oxidative stress and inflammation, two factors linked to several chronic diseases, and may harm health.
It's important to note that the risks associated with nitrites and nitrates primarily arise from excessive consumption or improper processing rather than their presence in small amounts. There are meats available today that do not use these nitrates or nitrites. These are primarily used in processed meats, like sandwich meats, bacon, ham, etc. Instead of purchasing processed sandwich meats, cooking and preparing organic grass-fed or regeneratively-grown meats is much healthier than taking the risks of having “too much” of a questionable ingredient. It doesn’t take too long to slice meat from the night before to make lunch for you or your child. Aside from being a healthier alternative, it is also much more cost-effective.
Comment in Chat: Have you ever tried making your fermented meats at home? If so, what did you make, and how did it taste?