Production of fermented type sausage

In a process for preparing an encased meat product which normally includes a fermentation process to increase the acidity of the meat selected from the group consisting of dry sausage, semi-dry sausage, luncheon loaf and meat sticks, the improvement which comprises adding to the meat during preparation of said meat product an effective amount of a dry cultured dairy product prepared by a culturing process using L. bulgaricus, S. thermophilus, L. acidophilus, P. cerevisiae, L. plantarum and mixtures thereof sufficient to provide at least some of the acidity normally provided by the fermentation process.

An acidic flavored encased comminuted meat product selected from the group consisting of dry sausage, semi-dry sausage, fermented sausage, fresh sausage, brown and serve sausage, cooked sausage, luncheon loaf, meat sticks which comprises said meat product in combination with an amount of a dry cultured dairy product prepared by a culturing process using L. bulgaricus, S. thermophilus, L. acidophilus, P. cerevisiae, L. plantarum and mixtures thereof sufficient to provide at least some of the acidic flavor.

In an encased comminuted meat product which is normally fermented to provide an increased level of acidity in the meat selected from the group consisting of dry sausage, semi-dry sausage, luncheon loaf and meat sticks, the improvement which comprises adding to the meat during the preparation of said meat product an effective amount of a dry cultured dairy product prepared by a culturing process using L. bulgaricus, S. thermophilus, L. acidophilus, P. cerevisiae, L. plantarum and mixtures thereof sufficient to provide at least some of the acidity normally provided by fermentation.