Degradation of PCBs in a frankfurter-type meat emulsion: Effects of a meat starter, its proteins extract and thermal treatments

► Conditions usually used in the industry were closely paralleled. ► A commercial meat starter was used instead of isolated microorganisms. ► The experimental medium used for the investigation of PCBs degradation was a frankfurter-type meat emulsion. ► The commercial meat starter and its protein extract promote the degradation of PCB congeners. ► Thermal treatment promotes increased degradation of the PCBs content, compared to the raw meat emulsions.