Preserving Tradition: The Role of Fermentation in Meat and Fish Processing
Fermentation has played a vital role in food preservation for centuries, especially in processing meat and fish. This ancient technique not only prolongs the shelf life of perishable foods but also enhances their flavors, nutritional value, and safety. With a growing appreciation for traditional food practices, fermentation is experiencing a revival in both artisanal and commercial food industries. So, how exactly does this process contribute to meat and fish preservation?