Utilization of microbes to process and preserve meat.

@article{Lcke2000UtilizationOM,
  title={Utilization of microbes to process and preserve meat.},
  author={F. L{\"u}cke},
  journal={Meat science},
  year={2000},
  volume={56 2},
  pages={105-15}
}
This paper discusses how, and to what extent, the addition of microorganisms to meats helps to meet the needs of consumers and industry. Lactic acid bacteria adapted to meats improve the safety of fermented sausages by means of acid formation. Using selected strains, the safety of certain non-fermented, perishable meat products may be improved without affecting their shelf life. Certain bacteriocin-forming cultures may reduce the levels of Listeria monocytogenes in some meat products… CONTINUE READING

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