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US 4,013,797 AGranted
Bacterial compositions and process for fermentation of meat therewith
AssigneeMicrolife Technics, Inc.
InventorAlfred J. Gryczka
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AssigneeMicrolife Technics, Inc.
InventorAlfred J. Gryczka
Estimating the term…
An improved process for producing a red color in meat, particularly sausage, using Micrococcus species NRRL-B-8048 alone or preferably in admixture with Lactobacillus plantarum and/or Pediococcus cerevisiae or with other lactic acid producing bacteria is described. Micrococcus sp. NRRL-B-8048 rapidly (in about 4 hours or less) develops the solid bright red color associated with sausage and other fermented and non-fermented meats in the presence of edible nitrate or in the presence of relatively small amounts of added edible nitrite sufficient to more rapidly generate a red color because of NRRL-B-8048. Combinations of the nitrite and nitrate can be used. NRRL-B-8048 can be used to produce processed meats with a red color with a very limited fermentation time (hours) or to produce sausage with a longer fermentation time (days). Micrococcus sp. NRRL-B-8048 is preferably provided in the form of a cell concentrate which is frozen for storage and subsequent thawing for use.
The bacterial concentrate which comprises:
In the process for producing of dry and semi-dry sausage and other meat products by fermentation with bacteria to lower the pH and to develop flavor the improvement which comprises:
The bacterial concentrate which comprises at least about 1 .times. 10.sup.9 cells per ml of Micrococcus sp. NRRL-B-8048 in a nutrient medium which permits growth of the bacterial cells in meat fermentation processes and with a freezing stabilizing agent, the concentrate being frozen.
In the process for producing a red color in meat by acidic conversion of an edible nitrite to nitric oxide which reacts with pigments in the meat and by the conversion of an edible nitrate to nitrite by bacteria the improvement which comprises mixing with meat without acid generating and regulating chemicals in the presence of an edible nitrate or an edible nitrite or mixtures thereof a composition which comprises as an active ingredient Micrococcus sp. NRRL-B-8048 so as to produce a uniform solid bright red color, wherein added nitrite is used in an amount between 50 to 75 parts per million of meat which rapidly produces a color change in the presence of NRRL-B-8048.
Dependencies are inferred from the claim text.