FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Effect of Staphylococcus carnosus ATCC-51365 applied to meat curing process on quality features of model meat product


The objective of the research study was to apply the S. carnosus of ATCC-51365 denitrifying bacteria to improve the effectiveness of meat curing process with the use of sodium nitrate (III) and to determine the effect they had on some selected quality features of a model meat product subjected to thermal treatment. The experimental material was a finely disintegrated pork-meat product made of meat cured using sodium nitrate (III) and subjected to thermal treatment. The initial count of S. carnosus ATCC-51365 bacteria in the meat batter amounted to 10CFU/g; the control variant did not have that bacterial strain. The effect of applying S. carnosus ATCC-51365 bacteria to the meat curing process caused the content of nitrates(V) to become significantly (p ≤ 0.05) reduced in the model product immediately after being produced compared to the control variant. What is more, this caused the content of nitrates (V) and (III) to decrease after a period of 8 weeks of storage. It was found that the S. carnosus ATCC-51365 bacteria added to the curing process caused the value of oxidation-reduction potential of the meat environment to significantly (p ≤ 0.05) decrease and the acidity of that environment to slightly increase; as a consequence, biochemical conditions of the meat batter were created that made it possible for nitrosyl pigments to emerge in the amount significantly higher than that in the case of meat product produced without the application of bacterial culture. The model products produced with the participation of S. carnosus ATCC51365 were characterized by a statistically significantly (p ≤ 0.05) higher value of a* colour component. The application of the bacterial culture to the curing process positively impacted the experiencing of aroma and flavour of cured meat and the general assessment of model products. No significant differences were found between the microbiological stability of the products manufactured with the bacterial culture added to the curing process of meat and that of the products produced without it.


meat products, curing, Staphylococcus carnosus ATCC-51365, quality, content of nitrates (V) and nitrates (III)