Research Progress on Meat Starter Cultures and Their Effect on the Quality and Safety of Meat Products
YANG Chunlin, ZHOU Hui, ZHEN Zongyuan, LI Jingjun
1. College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China; 2. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
Abstract：Fermentation is a method for processing and preserving meat, which refers to the process where microorganisms convert organic matter into metabolic products while releasing energy under specific conditions. Fermented meat products, being rich in nutrients and having a unique flavor, enjoy high popularity among consumers. Early naturally fermented products had poor quality stability and were prone to safety issues. The use of meat fermentation agents can improve the quality and safety of meat products, and significantly reduce the production cycle. This article provides a comprehensive review of the sources, types, and current research status of meat fermentation agents, explores the impact of microorganisms on carbohydrates, proteins, fats, and biogenic amines in meat products, and gives an outlook on future prospects for the application of meat fermentation agents. It is thought that this review will provide theoretical references for the research and application of meat fermentation agents.
杨淳淋，周 辉，甄宗圆，李景军. 肉品发酵剂及其对肉制品影响的研究进展[J]. 肉类研究, 2024, 38(2): 56-62.
YANG Chunlin, ZHOU Hui, ZHEN Zongyuan, LI Jingjun. Research Progress on Meat Starter Cultures and Their Effect on the Quality and Safety of Meat Products. Meat Research, 2024, 38(2): 56-62.
2024, Vol. 38 
