ResearchBib Share Your Research, Maximize Your Social Impacts
Sign for Notice Everyday Sign up >> Login

LACTIC ACID BACTERIA AND THEIR ROLE IN THE MEAT PROCESSING

Journal: Theory and practice of meat processing (Vol.1, No. 1)

Publication Date:

Authors : ; ;

Page : 25-31

Keywords : fermentation; spoilage; preservative packaging; meat products; heat treatment;

Source : Downloadexternal Find it from : Google Scholarexternal

Abstract

Lactic acid bacteria (LAB) play in meat processing a positive but also a negative role. The principal advantage of LAB in the production of dry fermented sausages lies in the fermentation of saccharides, i.e. the creation of lactic acid and the subsequent fall in pH. The role of LAB in fresh meat spoilage is still controversial. Several species are able to dominate the meat system in VP and MAP storage conditions and can release odor-impact molecules. On the other hand they can provide favorable antagonistic activity against other undesired microorganisms. LAB are important spoilage agents in cooked meat products.

Last modified: 2016-11-18 00:09:53