Search

Summary The present study deals with the effect of acid whey (AW) on physicochemical properties of non-nitrite organic dry-cured pork loins. The loins were divided into three experimental batches: with the curing mixture (C), with sea salt (S) and with sea salt combined with AW (SW). The evolution of physicochemical properties, colour, fatty acid profile and microbiological quality were assessed at 0, 30 and 90 days of refrigerated storage. Physicochemical parameters of dry-cured organic loins were significantly (P

Summary The effect of inoculum level of Bifidobacterium animalis ssp. lactis BB-12 probiotic strain and ripening period on the quality of dry-cured neck was studied. The microbiological parameters (Enterobacteriaceae, LAB and TVC) and physicochemical attributes (pH value, aw, TBARS index, colour) were determined directly after fermentation at 15 °C for 3 weeks, after 6 and 12 months of ripening at 4 °C. The highest LAB count and a lower pH value were found in the meat inoculated with probiotic strain at 6.6 log cfu g−1 (B2) followed by inoculation with probiotic strain at 6.3 log cfu g−1 (B1). Level of inoculation had not had an influence on water activity, TBARS index and total colour parameters. Changes of fat oxidation during half-year of ripening were limited in probiotic meat samples compared to naturally fermented control meat (C). Based on the results, it can be concluded that the most favourable physicochemical and microbiological parameters of the dry-cured neck were obtained after 6 months of ripening. At that time, the Bifidobacterium BB-12 at both levels is a good potential starter for meat fermentation.

Summary Selected parameters related to proteolysis were evaluated in dry-aged loins manufactured with sonicated pork and inoculated with Lactobacillus casei ŁOCK 0900 probiotic strain. Dehydration, pH, water activity and total nitrogen content were not affected by ultrasound treatment. Neither sonication nor inoculation has an influence on L* and a* colour parameters. Sonication significantly influenced the pattern of proteolysis providing higher nonprotein nitrogen content (NPN) and proteolysis index (PI). The highest intensity of proteolysis, as assessed by NPN and PI, occurred in an inoculated sample. Neither sonication nor inoculation with L. casei had a significant effect on total viable counts. Loins inoculated with L. casei had the highest lactic acid bacteria count, followed by the sonicated and nonsonicated control. This research shows that sonication followed by inoculation with L. casei ŁOCK 0900 could be used as an effective measure to speed up the proteolytic changes in dry-aged meat cuts.