When we hear about lactic acid bacteria, ferments and probiotics, milk, yogurt, cheese and dairy products immediately come to mind. But did you know that these invisible organisms beneficial to our bodies are also present in meat? Let’s see why they are useful and necessary for the production of cold cuts and sausages, what they are used for, and why they are good for you.
What are the most commonly used milk enzymes in meat production?
The strains of Most commonly used lactic acid bacteria in the production of meat products belong to the group of Lactobacillus, Bacillus, Staphylococcus, Lactococcus, Streptococcus, Leuconostoc, Weissella, Pediococcus, Carnobacterium but also Micrococcaceae and beneficial molds in cured meats, which virtuously transform the starting meat, giving the new product its distinctive organoleptic characteristics and high hygienic quality.
What is the purpose of lactic acid bacteria in meat production?
In the past, natural fermentation was intended to preserve meat for a long time and ensure its stability over time. Today, in addition to the original purpose of preservation, there is also a desire to create a good, healthy and safe product. In fact, lactic acid bacteria are able to determine the characteristics of the final product, its quality, wholesomeness, safety and good taste.
An indigenous flora of bacteria, varying in species and quantity, is present in the meat. The addition of selected starter cultures of lactic acid bacteria makes it possible to control and regulate the fermentation process, which naturally transforms fresh meat into the traditional cured meats and sausages we know. Nothing is left to chance, and the starter cultures, thanks to their complex acidifying, proteolytic, lipolytic, flavoring and antioxidant activities, simply metabolize meat nutrients, such as fats, proteins, purines, pyrimidines and vitamins, and create the aromas, scents and flavors that characterize these typical products of ancient origins.
Lactic acid bacteria in meat: why are they good for you?
The possibility of adding some lactic acid bacteria with probiotic activity to traditional starter cultures could help to Not only that, they also possessprotective antimicrobial activity against unwanted bacteria, making the final product stable and safe for consumption, which can thus be preserved over time. Also recent is the discovery of their contribution of beneficial effects on products and consequently to our health, such as the presence of probiotics, which are able to remain alive and functional all the way to the intestines and thus exert their positive activity…
Not only that, they also possessprotective antimicrobial activity against unwanted bacteria, making the final product stable and safe for consumption, so it can be preserved over time. Also recent is their discovery of beneficial effects on products and consequently to our health, such as the presence of probiotics, which are able to remain alive and functional all the way to the intestines and thus exert their positive activity.
Also of interest are the results of a recent research which verified the presence in cured hams of peptide compounds with antioxidant activity capable of lowering blood pressure, thanks to proteolysis by lactic acid bacteria that break down proteins with their enzymes during curing, accumulating peptides and free amino acids in the hams, which have a positive impact nutritionally and on health.
This makes us realize that lactic acid bacteria make us well, exerting their functions in so many ways, either by reaching the gut directly themselves or by producing secondary metabolites that are useful for our nourishment, safety and health. Ultimately, they also contribute to our enjoyment, because without them, meat would not be transformed into the traditional flavorful cured meats that we love so much and that are appreciated all over the world.
