LACTIC ACID BACTERIA AND THEIR ROLE IN THE MEAT PROCESSINGJournal: Theory and practice of meat processing (Vol.1, No. 1)
Publication Date: 2016-03-25
Authors : Josef Kameník; Marta Dušková;
Page : 25-31
Keywords : fermentation; spoilage; preservative packaging; meat products; heat treatment;
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.
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