STUDIES ON NON-HEATED MEAT-PRODUCTS FERMENTED WITH PSYCHROTROPHIC LACTIC-ACID BACTERIA .1. EFFECTS OF CURING AND FERMENTING TIME ON THE QUALITY OF HAMS FERMENTED WITH PSYCHROTROPHIC LACTIC-ACID BACTERIA

Pre-cultured lactic acid bacteria, Lactobacillus sp. SK-1001 was injected into the porcine muscle (longissimus thoracis) at a level of 10(6) cells/g. The meat was cured and fermented at low temperature (5-degrees-C) for 3 weeks. Changes in the microorganisms, colors and physical properties of the fermented meat products and protein degradation in the products were investigated each week, and the following results were obtained: Microflora in the products turned into lactic acid bacterial flora after one week. It was confirmed that the growth of Staphyrococci and coliforms was inhibited. The pH value (5.50) in the interior of the meat decreased to 4.97 after 3 weeks. The color of the meat differed significantly after fermentation for 3 weeks. Desirable color formation was observed, and residual nitrite content decreased during the fermentation period. The cohesiveness and gumminess of the meat increased significantly with the period of fermentation. Under these experimental conditions, protein degradation in the meat was not observed. From these results, it appears that hams fermented at 5-degrees-C with psychrotrophic lactic acid bacteria, Lactobacillus sp. SK-1001 are safe and acceptable.