PROTECTIVE COLTURES FOR FRESH AND COOKED MEAT PRODUCTS


PROTECTIVE COLTURES FOR FRESH AND COOKED MEAT PRODUCTS

A more limited field of application is the use of lactic bacteria as protective cultures, to increase the safety and quality of fresh meat products, such as sausages and hamburgers. Furthermore, they can be applied by injection, together with the saline solution, in muscles sold as fresh products, as well as being applied on the surface of cooked products to prevent cross contamination in subsequent stages of the cooking.

The advantage of using such cultures is the capacity to inhibit, by competition, the growth of harmful bacteria, such as the native lactic bacteria, producers of acetic acid or gas and Leuconostoc, which often responsible for an unpleasant aftertaste; also some pathogenic bacteria such as Listeria monocytogenes, are repressed.

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