IMPROVEMENT IN COOKED MEAT MANUFACTURING

The present invention relates to the use of lactic acid bacteria strains and compositions comprising these strains for manufacturing cooked meat with improved properties. These strains and compositions are particularly suitable for manufacture of cooked ham, frankfurter sausages and mortadella.

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Bibliographische Detailangaben
Hauptverfasser:	FOURCASSIE, PASCAL, VOGEL, CHRISTIAN
Format:	Patent
Sprache:	eng ; pol
Schlagworte:	BEER BIOCHEMISTRY CHEMICAL RIPENING OF FRUIT OR VEGETABLES CHEMISTRY ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS PROCESSES USING MICROORGANISMS SPIRITS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	The present invention relates to the use of lactic acid bacteria strains and compositions comprising these strains for manufacturing cooked meat with improved properties. These strains and compositions are particularly suitable for manufacture of cooked ham, frankfurter sausages and mortadella.