Liha töötlemine
realizations, threats, and opportunities into crobial compounds and also provide sensorial,
three consecutive and complementary periods technological, nutritional, and/or health
in which quality, food safety, and nutrition/ advantages. Recently, new starter cultures of
health were successively emphasized LAB and CNC bacteria with important func-
(Vandendriessche 2008). The “nutrition and tionalities have been developed. The control
health” period has only just started. Answers over proteolytic and lipolytic activities of
to the meat industry’s questions as to how to starter cultures’ bacteria during meat fermen-
develop new healthier meat and meat prod- tation has led to improved aroma and flavor
ucts will undoubtedly come through func- characteristics, as well as improved physio-
annaabi.ee 
