Improvement of the quality of pork meat during salting due to the use of starter bacterial cultures

Improvement of the quality of pork meat during salting due to the use of starter bacterial cultures

The influence of the starter cultures, such as Lactobacillus rhamnosus, L. plantarum, Kocuria rosea, Staphylococcus carnosus, L. plantarum, L. rhamnosus and L. paracasei, on the functional-technological and physicochemical characteristics of the pork meat during the salting is investigated in this...

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Bibliographic Details
Main Authors: Svitlana Danylenko, Liana Nedorizanyuk, Oksana Potemska, Тsvitana Korol, Anastasiia Ivaniuta, Yuliya Kryzhova, Valentyna Israelian, Nataliia Kovalenko
Format: Article
Language:English
Published: HACCP Consulting 2024-02-01
Series:Potravinarstvo
Subjects:
salting
starter culture
meat fermentation
lactic-acid bacteria
coagulase-negative staphylococci
Online Access:https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1953

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https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1953

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