The effect of the use of Limosilactobacillus fermentum S8 isolated from organic acid whey on nitrosyl pigment concentration and the colour formation of uncured cooked meat products

Combined Effect of Acid Whey Addition and Ultrasonic Treatment on the Chemical and Microbiological Stability of Lamb Stuffing

“…The use of acid whey in the production of nitrate-free meat products in industrial practice can be difficult, especially due to the different microbiological quality of traditionally obtained acid whey [ 10 ]. Therefore, it is necessary to implement additional microbiological barriers, preferably acting synergistically, to ensure the health and safety of unpasteurized intermediate products.…”

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“…In the context of organic production of boiled meat products and sausages, researchers focus on replacing undesirable acidifiers (Chattopadhyay et al, 2023), preservatives (Yaghoubi et al, 2023), and emulsifiers (Adiamo et al, 2023) of a chemical nature. Despite the fact that the use of NaNO₂ to preserve the attractive commercial colour of meat products is still allowed in organic production, Turkish (Serdaroglu et al, 2023) and Polish (Szymański et al, 2023) researchers have begun work to replace it due to its high toxicity. M. Serdaroğlu, H. Can, B. Sarı, H.S.…”