Process for the treatment of meat with compositions including Micrococcus varians and a lactic acid producing bacteria
US4304868A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Aug 7, 1978 |
| Grant date | Dec 8, 1981 |
| Priority date | — |
| Expiry date | Aug 7, 1998 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S435/859
- WIPO fieldBiotechnology
- WIPO sectorChemistry
Abstract
An improved process for producing a superior flavor in fermented meat, particularly sausage, using Micrococcus varians in admixture with Pediococcus cerevisiae NRRL-B-5627 and/or with other lactic acid producing meat fermenting bacteria for lowering the pH is described. Micrococcus varians is a very poor producer of lactic acid and alone cannot produce acceptable sausage. The improved bacterial compositions develop the solid bright red color associated with sausage and other fermented meats in the presence of edible nitrate and/or edible nitrite. Combinations of the nitrite and nitrate can be used. No acid forming chemicals, such as gluconic acid delta lactone, are used in the fermentation process. The bacterial composition is preferably provided in the form of a frozen cell concentrate for storage and subsequent thawing for use.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.