Method for rapidly developing a red color in meat using streptococcus lactis subspecies diacetylactis
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United States of America Patent
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Jul 11, 1989
Grant Date -
N/A
app pub date -
May 15, 1987
filing date -
May 15, 1987
priority date (Note) -
Expired
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Abstract
A method for rapidly developing a red color in fermented meat using Streptococcus lactis subspecies diacetylactis is described. The method allows the red color to rapidly develop at a pH above about 5.3 for at least 10 hours and then optionally a faster lactic acid producing bacteria lowers the pH to below about 4.9. The result is a fermented meat with an appealing red color which rapidly develops during processing.
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