ES409506A1 - Production of sausages - Google Patents

Production of sausages

Info

Publication number
ES409506A1
ES409506A1 ES409506A ES409506A ES409506A1 ES 409506 A1 ES409506 A1 ES 409506A1 ES 409506 A ES409506 A ES 409506A ES 409506 A ES409506 A ES 409506A ES 409506 A1 ES409506 A1 ES 409506A1
Authority
ES
Spain
Prior art keywords
fermentation
lactic acid
meat
dry
lactobacillus
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
ES409506A
Other languages
Spanish (es)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Merck and Co Inc
Original Assignee
Merck and Co Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Merck and Co Inc filed Critical Merck and Co Inc
Publication of ES409506A1 publication Critical patent/ES409506A1/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/12—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/45—Addition of, or treatment with, microorganisms

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

An improved dry and semi-dry sausage manufacturing procedure that involves first preparing a mixture of minced meat, an edible nitrite, an enodiolic reducing agent, and a lactic acid-producing organism selected from the group consisting of Lactobaoillus plantarum NRRL-B-5461 and combinations of said Lactobacillus with a lactic acid-producing organism selected from Pediococcus cerevisiae, Leuconostoc citrovorum, Streptococcus lactis and Streptococcus diacetilactis, while maintaining said mixture at 34-38ºF (1-3ºC) to avoid deterioration due to accidental fermentation by undesirable microorganisms, after heating said meat to a temperature of at least 55ºF (13ºC) with which the fermentation of said lactobacillus organisms begins accompanied by an initial reduction in pH, continue heating to a final temperature between 75 and 105ºF (24 and 40ºC) at a relative humidity of 65-95% to dry the meat and efect Stop the fermentation of these organisms and communicate a flavor of lactic acid to the sausage, until a final pH of 4.5 to 5.2. (Machine-translation by Google Translate, not legally binding)
ES409506A 1971-12-13 1972-12-11 Production of sausages Expired ES409506A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US20757471A 1971-12-13 1971-12-13
US25787072A 1972-05-30 1972-05-30

Publications (1)

Publication Number Publication Date
ES409506A1 true ES409506A1 (en) 1976-08-01

Family

ID=26902372

Family Applications (1)

Application Number Title Priority Date Filing Date
ES409506A Expired ES409506A1 (en) 1971-12-13 1972-12-11 Production of sausages

Country Status (10)

Country Link
BE (1) BE792615A (en)
CA (1) CA997204A (en)
CH (1) CH566719A5 (en)
DE (1) DE2260776A1 (en)
ES (1) ES409506A1 (en)
FR (1) FR2163504B1 (en)
GB (1) GB1388507A (en)
IT (1) IT989519B (en)
NL (1) NL7216280A (en)
SE (1) SE386056B (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2093569A1 (en) * 1994-06-17 1996-12-16 Chr Hansen As Compsns. for inhibiting bacterial activity in food prods.

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1579926A (en) * 1976-06-17 1980-11-26 Mars Ltd Preserved food product and process
FR2440697A1 (en) * 1978-11-10 1980-06-06 Jaeger Produits Seasoning and curing meat prod. esp. sausages - includes oven drying which takes lactic fermentation to its limit
US4303679A (en) * 1980-01-24 1981-12-01 Microlife Technics, Inc. Method and bacterial compositions for fermenting meats
DE3114913A1 (en) * 1981-04-13 1982-10-28 Karl Müller & Co, 7000 Stuttgart METHOD FOR PRODUCING RAW POEKELWARE
US6287610B1 (en) 1991-11-20 2001-09-11 Monfort, Inc. Method for increasing the tenderness of a meat product
DE19917715A1 (en) * 1999-04-09 2000-10-19 Danisco A S Kopenhagen Koebenh New protective cultures and their use in the preservation of food
US20110081699A1 (en) * 2007-07-12 2011-04-07 Jeroen Hugenholtz Nitrate reduction by a probiotic in the presence of a heme
BG1510U1 (en) * 2010-11-22 2011-12-30 Иван МУРГОВ Starter culture for meat products
EP3133928B1 (en) * 2014-03-19 2019-11-27 DuPont Nutrition Biosciences ApS Improvement in cooked meat manufacturing
CN111109547A (en) * 2020-02-02 2020-05-08 浙江工业大学 Method for making crisp preserved fish sausage

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2225783A (en) * 1939-04-07 1940-12-24 Lloyd B Jensen Sausage treatment

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2093569A1 (en) * 1994-06-17 1996-12-16 Chr Hansen As Compsns. for inhibiting bacterial activity in food prods.

Also Published As

Publication number Publication date
FR2163504B1 (en) 1977-08-05
FR2163504A1 (en) 1973-07-27
BE792615A (en) 1973-06-12
CH566719A5 (en) 1975-09-30
DE2260776A1 (en) 1973-06-14
NL7216280A (en) 1973-06-15
GB1388507A (en) 1975-03-26
IT989519B (en) 1975-06-10
SE386056B (en) 1976-08-02
CA997204A (en) 1976-09-21

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