Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5792799 | Meat Science | 2011 | 8 Pages |
Abstract
A process of “natural curing” utilizes vegetable juice/powder and a nitrate reducing starter culture to generate cured meat characteristics. The objective was to determine the effect varying levels of a mixed-strain bacterial starter culture (SC) and incubation time (INC) had on the quality characteristics of indirectly cured sausages. Four treatments (TRT) (TRT 1: 0.01% SC, 0Â min INC; TRT 2: 0.01% SC, 90Â min INC; TRT 3: 0.02% SC, 0Â min INC; TRT 4: 0.02% SC, 90Â min INC) and a control (C) were investigated. TRTs 2 and 4, and C revealed higher (PÂ <Â 0.05) CIE a* redness values and greater (PÂ <Â 0.05) cured pigment concentrations than TRTs 1 and 3 at days 0 and 14 while TRTs 2, 3, 4, and C were also redder (PÂ <Â 0.05) than TRT 1 at days 28, 56, and 84. The results indicated the use of an incubation step was more critical than increasing the level of SC.
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Authors
Matthew J. Terns, Andrew L. Milkowski, James R. Claus, Jeffrey J. Sindelar,