Effects of Bacterias from Local Cured Meat on the Qualities of Fermented Beef

Effects of Bacterias from Local Cured Meat on the Qualities of Fermented Beef

Objective: In order to study the effect of bacteria from special cured meat on the quality of fermented beef. Methods: Staphylococcus equi from Hunan cured meat and Leuconostoc mesenteric from Xinyang cured meat were used as fermentation strains to produce fermented beef. The changes of water conten...

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Bibliographic Details
Main Authors: Qiuhui ZHANG, Gaoge MENG, Han WANG, Shuping CAO, Wenming CUI, Chaozhi ZHU, Gaiming ZHAO, Fuqiang LI
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2024-04-01
Series:Shipin gongye ke-ji
Subjects:
cured meat products
fermented strains
beef
fermented meat products
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040222

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