Fermented meat

Fermented meat is an important preservation process which has evolved for meat but is rarely used alone.[1]: 39 [2]: 3 

A particularly common form of fermented meat product is the sausage, with notable examples including chorizo, salami, sucuk, pepperoni, nem chua, som moo, and saucisson.

The process of fermentation may be used to render edible meat that would otherwise be poisonous to humans, as in the case of the Icelandic dish hákarl, the fermented meat of the Greenland shark.

In 2015, the International Agency for Research on Cancer of the World Health Organization classified processed meat, that is, meat that has undergone salting, curing, fermenting, or smoking, as "carcinogenic to humans".[3][4][5]

See also

References
  1. Campbell-Platt, Geoffrey (2013-04-17). Fermented Meats. Springer Science & Business Media. ISBN 978-1-4615-2163-1.
  2. Toldrá, Fidel (2008-04-15). Handbook of Fermented Meat and Poultry. John Wiley & Sons. ISBN 978-0-470-37634-8.
  3. Stacy Simon (October 26, 2015). "World Health Organization Says Processed Meat Causes Cancer". Cancer.org. Archived from the original on January 7, 2017. Retrieved November 24, 2020.
  4. James Gallagher (26 October 2015). "Processed meats do cause cancer - WHO". BBC.
  5. "IARC Monographs evaluate consumption of red meat and processed meat" (PDF). International Agency for Research on Cancer. 26 October 2015.
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