Changes in selected parameters related to proteolysis during ageing of dry-cured pork loins inoculated with probiotics

► Evaluation of a probiotic strain L. casei on proteolysis in dry-cured loins. ► Examination of samples with 14, 21 and 28-day ageing period. ► The greatest increase in non protein nitrogen content in inoculated samples. ► Lack of statistically significant changes in the proteolysis index during ageing. ► The degree of proteolysis not significantly affected by inoculation with L. casei.