Process for the treatment of meat with compositions...

Details Process for the treatment of meat with compositions... Process for the treatment of meat with compositions...

A - Human Necessities

23

L

99/87, 99/94, 19

A23L 1/31 (2006.01) A23L 1/314 (2006.01) C12N 1/04 (2006.01) C12N 1/20 (2006.01)

Patent

CA 1098061

ABSTRACT OF THE DISCLOSURE An improved process for producing a superior flavor in fermented meat, particularly sausage, using Microooocue varians in admixture with Pediococous cerevisiae NRRL-B-5627 and/or with other lactic acid producing meat fermenting bacteria for lower- ing the pH is described. Microooocue varians is a very poor pro- ducer of lactic acid and alone cannot produce acceptable sausage. The improved bacterial compositions develop the solid bright red color associated with sausage and other fermented meats in the presence of edible nitrate and/or edible nitrite. Combinations of the nitrite and nitrate can be used. No acid forming chemicals, such as gluconic acid delta lactone, are used in the fermentation process. The bacterial composition is preferably provided in the form of a frozen cell concentrate for storage and subsequent thawing for use.

306410

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