Starter culture for meat ripening - contains shock-frozen or dried microorganisms in exponential growth phase, cultivated on meat

摘要

Starter culture for meat ripening contains shock-frozen, freeze-dried, or spray-dried microorganisms in the exponential growth development phase, e.g. lactobacilli, micrococci, pediococci and/or streptobacteria or comminuted raw, cooked and/or reconstituted freeze-dried meat, with a germ count concn. of 107-1013/g. The starter cultures are used as inoculants for pickling brines, in pickled meat and raw sausage mfr. The use of 0.05-15 wt. % starter cultures on meat substrates suppresses the formation of undesired native flora in the ripening of meat prods. The starter cultures resist storage.