The use of starter cultures in the meat industry and their effect on the quality of meat products – A review
1 University of Kragujevac, Faculty of Agronomy, Cacak, Serbia.
2 University of Ss. Cyril and Methodius, Faculty of Agricultural Sciences and Food, Skopje, North Macedonia.
3 Institute of Meat Hygiene and Technology, Belgrade, Serbia.
4 Erciyes University, Agriculture Faculty, Kayseri, Turkey.
Review
World Journal of Biology Pharmacy and Health Sciences, 2021, 07(03), 046–056.
Article DOI: 10.30574/wjbphs.2021.7.3.0093
Publication history:
Received on 04 August 2021; revised on 14 September 2021; accepted on 16 September 2021
Abstract:
The use of certain types of microorganisms or their metabolic products is the basis for the development of new technologies, which on the one hand can contribute to the standardization of the production process and achieve uniform quality, and on the other hand to obtain quality and safe products with extended shelf life. On the world market for food and beverages, today can be find a wide range of commercial, fermented products in which production and sustainability certain microorganisms are participate. The interest in the new methods of biological protection of food, as well as the scientific principles for achieving health of the products has increased significantly in recent years. The increase in the need for quality and health-safe food has led to an increased interest in the use of starter cultures in the food industry, and especially in the meat industry. With the use of the starter cultures, good quality of the products is achieved. At the same time a safe product is obtained, where the use of the synthetic additives and theirs side effects on consumer’s health is completely eliminated.
Keywords:
Starter cultures; Meat industry; Food safety; Metabolic products
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Copyright © 2021 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0