JPS5618570A - Color development and storing of meat or food containing meat - Google Patents

Color development and storing of meat or food containing meat

Info

Publication number
JPS5618570A
JPS5618570A JP9460579A JP9460579A JPS5618570A JP S5618570 A JPS5618570 A JP S5618570A JP 9460579 A JP9460579 A JP 9460579A JP 9460579 A JP9460579 A JP 9460579A JP S5618570 A JPS5618570 A JP S5618570A
Authority
JP
Japan
Prior art keywords
meat
lactic acid
acid bacterium
bacterium
halotolerant
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.)
Granted
Application number
JP9460579A
Other languages
Japanese (ja)
Other versions
JPS6359671B2 (en
Inventor
Tsuneo Wakayama
Kotaro Yamagishi
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.)
Kongo Co Ltd
Original Assignee
Kongo Co Ltd
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 Kongo Co Ltd filed Critical Kongo Co Ltd
Priority to JP9460579A priority Critical patent/JPS5618570A/en
Publication of JPS5618570A publication Critical patent/JPS5618570A/en
Publication of JPS6359671B2 publication Critical patent/JPS6359671B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: To improve the storability greatly and the color development of meat and make it possible to round the taste, by adding a halotolerant lactic acid bacterium to a raw meat, heat-treated meat or food containing the meat.
CONSTITUTION: A halotolerant lactic acid bacterium, e.g. bacilliform or streptococcal lactic acid bacterium, is added to a raw meat, heat-treated meat or food containing the meat, and then the meat is colored and stored. A bacilliform lactic acid bacterium, e.g. Lactobacillus acidophilus or Lactobacillus plantarum, or a streptococcal lactic acid bacterium, e.g. Streptococcus lactis or Streptococcus faecalis, may be cited as the halotolerant lactic acid bacterium. The halotolerant lactic acid bacterium may be used in the form of a raw bacterium body; however, a dried bacterium body is preferably used for the storability of the body. The bacterium body is added to the meat preferably by immersing the meat in a solution containing 0.1W2% the halotolerant lactic acid bacterium.
COPYRIGHT: (C)1981,JPO&Japio
JP9460579A 1979-07-25 1979-07-25 Color development and storing of meat or food containing meat Granted JPS5618570A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP9460579A JPS5618570A (en) 1979-07-25 1979-07-25 Color development and storing of meat or food containing meat

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP9460579A JPS5618570A (en) 1979-07-25 1979-07-25 Color development and storing of meat or food containing meat

Publications (2)

Publication Number Publication Date
JPS5618570A true JPS5618570A (en) 1981-02-21
JPS6359671B2 JPS6359671B2 (en) 1988-11-21

Family

ID=14114874

Family Applications (1)

Application Number Title Priority Date Filing Date
JP9460579A Granted JPS5618570A (en) 1979-07-25 1979-07-25 Color development and storing of meat or food containing meat

Country Status (1)

Country Link
JP (1) JPS5618570A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH02138953A (en) * 1988-11-21 1990-05-28 Ushiwaka Shoji Kk Processing of edible meat
WO2000060947A1 (en) * 1999-04-09 2000-10-19 Danisco A/S Novel protective cultures and use thereof for preserving foodstuffs
JP2006166815A (en) * 2004-12-16 2006-06-29 Shonan Pure:Kk Method for producing food and food obtained by the same
JP2007060909A (en) * 2005-08-29 2007-03-15 Shonan Pure:Kk Method for producing food, and food produced by the method

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH11341965A (en) * 1996-02-09 1999-12-14 Yasumi Asano Improvement of quality of meat

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH02138953A (en) * 1988-11-21 1990-05-28 Ushiwaka Shoji Kk Processing of edible meat
WO2000060947A1 (en) * 1999-04-09 2000-10-19 Danisco A/S Novel protective cultures and use thereof for preserving foodstuffs
EP1495679A1 (en) * 1999-04-09 2005-01-12 Danisco A/S Protective cultures and their use in preservation of foodstuffs
US7939119B2 (en) 1999-04-09 2011-05-10 Danisco A/S Protective cultures and their use in the preservation of foodstuffs
JP2006166815A (en) * 2004-12-16 2006-06-29 Shonan Pure:Kk Method for producing food and food obtained by the same
JP4523836B2 (en) * 2004-12-16 2010-08-11 株式会社湘南ぴゅあ Food production method and food obtained by the production method
JP2007060909A (en) * 2005-08-29 2007-03-15 Shonan Pure:Kk Method for producing food, and food produced by the method
JP4523894B2 (en) * 2005-08-29 2010-08-11 株式会社湘南ぴゅあ Food production method and food obtained by the production method

Also Published As

Publication number Publication date
JPS6359671B2 (en) 1988-11-21

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