ShareBioprotective culture for fresh sausages.
Author(s) : ANDERSEN L.
Type of article: Article
Summary
The addition of a bioprotective lactic acid bacteria culture should be considered an additional safety and quality factor. One was tested in fresh British sausage mince, with and without the addition of sulphite, where the indigenous flora and Brochothrix thermosphacta are inhibited. In fresh coarse chopped sausages, the culture inhibits the possible development of indigenous coliform bacteria during storage.
Details
- Original title: Bioprotective culture for fresh sausages.
- Record ID : 1998-2357
- Languages: English
- Source: Fleischwirtschaft - vol. 77 - n. 7
- Publication date: 1997/07
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Microbiology; Quality; Sausage; Meat product; Lactic acid
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