Evaluation of stored lamb bio-preserved using a three-strain cocktail of Lactobacillus sakei - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Accéder directement au contenu
Article Dans Une Revue Meat Science Année : 2010

Evaluation of stored lamb bio-preserved using a three-strain cocktail of Lactobacillus sakei

Résumé

Commercially prepared lamb was stored at -1.5 degrees C after inoculation with a combination of three Lactobacillus sakei strains previously shown to inhibit spoilage and pathogenic bacteria of importance to the meat industry. Between 6 and 14 weeks storage samples were evaluated for growth of inoculated strains, production of fermentation end-products and sensory acceptance of the cooked product. All three L sakei strains flourished during storage, formed consistently dominant populations and were associated with lower surface pH and increased levels of lactic and acetic acids. Inoculated samples were determined to be as equally acceptable for smell, acidity, rancidity and overall liking as un-inoculated controls. (C) 2010 The American meat Science Association. Published by Elsevier Ltd. All rights reserved.

Dates et versions

hal-02662100 , version 1 (30-05-2020)

Identifiants

Citer

R. J. Jones, E. Wiklund, Monique M. Zagorec, J. R. Tagg. Evaluation of stored lamb bio-preserved using a three-strain cocktail of Lactobacillus sakei. Meat Science, 2010, 86 (4), pp.955 - 959. ⟨10.1016/j.meatsci.2010.07.023⟩. ⟨hal-02662100⟩
7 Consultations
0 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More