Process for the treatment of meat with compositions including Mi

Details Process for the treatment of meat with compositions including Mi Process for the treatment of meat with compositions including Mi

1978-08-07

1981-12-08

Warden, Robert J.

Chemistry: molecular biology and microbiology

Micro-organism, per se ; compositions thereof; proces of...

Bacteria or actinomycetales; media therefor

426 56, 435 42, 435822, 435859, C12N 120

Patent

active

043048684

ABSTRACT:
An improved process for producing a superior flavor in fermented meat, particularly sausage, using Micrococcus varians in admixture with Pediococcus cerevisiae NRRL-B-5627 and/or with other lactic acid producing meat fermenting bacteria for lowering the pH is described. Micrococcus varians is a very poor producer 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.

REFERENCES:
patent: 1380068 (1921-05-01), Kurk
patent: 3193391 (1965-07-01), Jansen et al.
patent: 3561977 (1971-02-01), Rothchild et al.
patent: 3975545 (1976-08-01), Vedamuthu
patent: 4013797 (1977-03-01), Gryczka
patent: 4147807 (1979-04-01), Gryczka et al.
F. P. Niinivaara et al., Food Technology, vol. 18, No. 2, pp. 25-31, 1964.

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