Meat starter cultures are maturation and surface starters used to accelerate the
fermentation process, maximize the quality, and guarantee
uniformity and safety
of the product. This review discusses the beneficial role of
meat starter cultures
in the acceleration and promotion of the fermentation
process by rapid matrix
acidification, standardization of the product properties,
improvement in
organoleptic properties, enhancing microbiological and
chemical safety by
inhibiting the growth of pathogenic organisms and limiting
the formation of
biogenic amines, nitrosamines, and polycyclic aromatic
hydrocarbons. The
recent advances in genomics and molecular biology of
industrially useful
microorganisms with the desirable functional and protective
features and rational
improvement of the starter strains to develop
product-specific starter cultures
have been highlighted.
Author (s) Details
Dr. Rajendra Nath Borpuzari (Professor)
Department of Livestock Products Technology, Assam
Agricultural University, College of Veterinary
Science, Khanapara, Guwahati - 781022, India.
Dr. Trishna Borpuzari (Professor (Retd.)
Department of Livestock Products Technology, Assam
Agricultural University, College of Veterinary
Science, Khanapara, Guwahati - 781022, India.
Dr. Rashmi Rekha Saikia (Assistant Professor)
Department of Livestock Products Technology, Assam
Agricultural University, Lakhimpur College of
Veterinary Science, Joyhing, North-Lakhimpur- 787051, India.
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