The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat Fermentation

The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat Fermentation

The bacterial communities that are established during natural meat fermentation depend on the processing conditions and the type of meat substrate used. Six pork samples of variable quality (reflected in pH values) and six less conventional meats (beef, horse, hare, wild deer, wild duck, and wild bo...

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Bibliographic Details
Main Authors: Christina Charmpi, Emiel Van Reckem, Nikoleta Sameli, David Van der Veken, Luc De Vuyst, Frédéric Leroy
Format: Article
Language:English
Published: MDPI AG 2020-10-01
Series:Foods
Subjects:
meat fermentation
game meat
enterobacteria
lactic acid bacteria
<i>staphylococcus</i>
pH
Online Access:https://www.mdpi.com/2304-8158/9/10/1386

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https://www.mdpi.com/2304-8158/9/10/1386

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