1. Starter cultures are often used to initiate fermentation in dry cured sausages. Aggressive acidification creates an imbalanced sharpness where the tangy flavor overwhelms. Larger producers bent on fast curing will acidify more quickly, sacrificing flavor for turnaround.
  2. This term relates to the capability of microorganisms of forming acid when carbohydrates are degraded. Such acid can be of the desirable type for meat products, such as lactic acid but also undesirable such as acetic acid.
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