Quality and keeping quality of meat products - biotechnological approach
1998
Kocovski, T. (Institut za higijenu i tehnologiju mesa, Beograd (Yugoslavia)) | Zvonar, K. | Markovic, K.
Prolongation of keeping quality of meat products, without considerable quality changes, is of great significance, specially for products having short time limit of usability (up to 3 days) such as ground formed meat, sausages for frying and similar raw products. In this work, we chose biotechnological approach during the manufacture of a new type of raw meat product. The aim was, by using starter cultures, to influence both the formation of desirable aroma and the keeping quality of sausage for frying. The obtained results show that the manufacture of a new type of meat product - fermented sausage for frying - is possible by the application of starter cultures. By short fermentation, using bacterial strains of starter cultures of Saga S (Pediococcus cerevisiae and Lactobacillus plantarum), Hansen's Flora Carn SL (Staphyllococcus carnosus and Lactobacillus pentosus) and the Institute's (Lactobacillus plantarum and Micrococcus M-2), it is possible to produce sausages for frying being of specific and very acceptable aroma, wholesome and possible to be kept (vacuum-packed) for 35 days at 4-6 deg C.
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