Abstract：The fermentation characteristics of diced beef inoculated with lactic acid bacteria were evaluated and its fermentation
conditions were optimized. The results of one-factor-at-a-time experiments illustrated that raw meat pre-cooking time,
fermentation time, fermentation temperature and glucose addition significantly affected physical and chemical indicators
such as pH value, amino acid contents and nitrite content of beef products. The optimal conditions for beef fermentation, as
established using orthogonal array design, were blanching raw beef for 10 min followed by fermentation at 30 ℃ for 30 h
with the addition of 1.5% of glucose.
2013, Vol. 27 
