Fermented Meat Products

This chapter aims at developing the idea that all components of numerical simulators are currently available for establishing a comprehensive understanding of meat products, rather than describing different fermented meat products, various processes, or evolution of qualities (taste, color, aroma, texture, microbiology). Two examples are described: the first concerns the prediction of the growth or no growth of bacteria at the surface of meat; the second is a three-dimensional ham model conceived to understand the dry-cured ham process. In the two cases, the approaches are similar and consist in aggregating heat and mass transfer models and (micro) biological models.