The use of starter cultures in the meat industry and their effect on the quality of meat products – A review

Dragutin Djukić Dragutin Djukić,Monika Stojanova Monika Stojanova,Marina Todor Stojanova Marina Todor Stojanova,Slavica Vesković-Moračanin Slavica Vesković-Moračanin,Aziz Şatana Aziz Şatana

doi:10.30574/wjbphs.2021.7.3.0093

Dragutin Djukić Dragutin Djukić, Monika Stojanova Monika Stojanova + Show 3 more

Open Access

https://doi.org/10.30574/wjbphs.2021.7.3.0093

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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.

Highlights

The growing need for safe food that does not contain chemical additives, and food that has the desired sensory characteristics, increases the interest in the application of starter cultures [1]
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
The use of starter cultures in the food industry is of great economic importance, which contributes to reducing or eliminating the problems that occur in the quality and safety of food products, and the global food deficit

Summary

Introduction

The growing need for safe food that does not contain chemical additives, and food that has the desired sensory characteristics, increases the interest in the application of starter cultures [1]. On the other hand, control the decrease of the pH value of the environment, which enables inhibition of the growth of undesirable microorganisms, which increases the safety and stability of the final product [41] This indicates the fact that the reduction of the pH value is a basic physic-chemical, and the most important change during the process of fermentation of sausages on which depends the sustainability of the product, creating a stable color, bonding the mixture and forming a good consistency and aroma of the sausages. The quest for a natural alternative to food safety, in relation to the use of chemical substances, is one of the most important activities of the food industry which is determined by the request of modern consumer to consume a minimum of processed foods [15, 61]

Conclusion

Findings

Compliance with ethical standards