Bacterial product useful for making sausage

Details Bacterial product useful for making sausage Bacterial product useful for making sausage

1975-07-10

1976-06-01

Shapiro, Lionel M.

Textiles: fiber preparation

426 59, C12K 108

Patent

active

039606643

ABSTRACT:
A frozen stabilized bacterial product consisting of Pediococcus cerevisiae mixed with a stabilizing agent, such as glycerol, and a nutrient medium. A process of making a fermented meat product in which the thawed concentrate is mixed with a meat formulation in an amount of at least .1 percent by weight, then the mixture is heated to between 110.degree. and 125.degree.F. for from 8 to 15 hours and then the bacterial action is terminated.

REFERENCES:
patent: 3410755 (1968-11-01), Etchells et al.
patent: 3420742 (1969-01-01), Farr
Journal of Dairy Science vol. 45 (Oct. 1962) pp. 1263-1266 and 1290-1294.
Joslyn et al., Food Processing Operations, vol. 2 (1963) pp. 482-496.

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