Study on Microbiology of Fermented Ham from Tenderloins

Abstract:

Article Preview

In this study, it is based on the processing theory and equipments for Chinese fermented meat products and western fermented meat products. The result shows that lactic acid bacteria in the process of manufacturing fermented hams have always been in the state of dominant bacteria and maintained a high level. From whether nitrites can decompose protein and fat, etc. aspects conduct strain screenings, and the result shows that, LP and Pc can be used as starters of hams. Although the lactic acid streptococci (St) and La do not break down fat and protein, their resistances to salts and nitrites both are very poor, not suitable for starters of manufactured meats.

Info:

Periodical:

Advanced Materials Research (Volumes 268-270)

Edited by:

Feng Xiong

Pages:

1675-1680

DOI:

10.4028/www.scientific.net/AMR.268-270.1675

Citation:

L. W. Lu "Study on Microbiology of Fermented Ham from Tenderloins", Advanced Materials Research, Vols. 268-270, pp. 1675-1680, 2011

Online since:

July 2011

Authors:

Export:

Price:

$35.00

In order to see related information, you need to Login.

In order to see related information, you need to Login.