Abstract

The present invention concerns lactic acid bacteria being suitable for producing raked/fermented or partially fermented meat, wherein said lactic acid bacteria may be probiotic, ferment meat, having a high tolerance for acid conditions and are slime-producing while being able to live/grow at low water activity down to a water activity of 0,6. The lactic acid bacteria may additionally form vitamin B3 (niacin) and optionally the antibiotic nisin. The lactic acid bacteria may be anaerobic, aerobic or facultatively anaerobic. It is also disclosed a process for fermenting sugar-treated meat wherein such microorganisms are brought to proliferation by adding sugar in a layered manner wherein simple sugar species are added before more complicated sugar species.

IPC Classes  ?

• A23B 4/20 - Organic compoundsMicroorganismsEnzymes
• A23B 4/22 - MicroorganismsEnzymes
• A23L 1/314 - containing additives
• A23L 1/318 - Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
• A23L 1/325 - Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes
• A23L 3/3463 - Organic compounds; Microorganisms; Enzymes
• A23L 3/3562 - Sugars; Derivatives thereof

Abstract

The present invention relates to a composition comprising a mixture of sugar and salt for treating meat. Treating meat either by penetration of said composition through the meat or by fermenting the meat in a closed container, results in a meat product with a salty taste throughout. Processes using lactic acid fermentation and process for producing storage- stable meat products are also disclosed.

IPC Classes  ?

• A23B 4/20 - Organic compoundsMicroorganismsEnzymes
• A23L 1/015 - Removal of unwanted matter, e.g. deodorisation, detoxification (A23L 1/211 takes precedence);;
• A23L 1/314 - containing additives
• A23L 1/325 - Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes