Method for developing a red color in cured meat
AssigneeMicrolife Technics, Inc.
InventorsCarlos F. Gonzalez, Mark A. Matrozza, Kelly B. Pratt
Life of this patent
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Abstract
Streptococcus lactis subsp. diacetilactis mixed with nitrate reducing bacteria are used to produce a red color in cured meats. The meats contain a food grade preservative selected from nitrite, nitrate and mixtures thereof which allow the development of the red color in the meat.
Claims12
In a method for curing meat by inoculating the meat with a bacterium which in the presence of a food grade preservative selected from the group consisting of nitrite, nitrate and mixtures thereof develops a cured red color in the meat the improvement which comprises inoculating the meat with an effective number of cells of a mixture of a Streptococcus lactis subspecies diacetilactis and a nitrate reducing bacterium in the presence of an effective amount of the food grade preservative to develop the red color, wherein the mixture develops the cured red color in the meat earlier than with the nitrate reducing bacterium alone.
In a method for curing and fermenting meat by inoculating the meat containing a food grade preservative selected from the group consisting of nitrite, nitrate and mixtures thereof with cells of a lactic acid producing bacterium and fermenting the meat to reduce the pH of the meat the improvement which comprises inoculating the meat with a mixture of an effective number of cells of the lactic acid producing bacterium, a Streptococcus lactis subspecies diacetilactis and a nitrate reducing bacterium in the presence of an effective amount of the preservative and fermenting the meat so that the meat develops a cured red color while the meat is fermenting to reduce the pH wherein the mixture develops the cured red color in the meat earlier than the bacterium alone or with the lactic acid producing bacterium.
Dependencies are inferred from the claim text.