Abstract：The purpose of this study was to compare the effects of commercial and laboratory-made meat starter cultures on the quality and sensory characteristics of fermented beef ham. The laboratory-made starter culture was formulated with 7 (lg (CFU/g)) of Lactobacillus plantarum and 5 (lg (CFU/g)) of Bacillus licheniformis, and the commercial one consisted of 7 (lg (CFU/g)) of Lactobacillus sake and 6 (lg (CFU/g)) of Staphylococcus carnosus. In this experiment, beef tenderloin was used as the raw material. Four experimental groups were set up:TZ25 (fermentation with the laboratory-made starter culture at 25℃); TS25 (fermentation with the commercial starter culture at 25 ℃); TZ15 (fermentation with the laboratory-made starter culture at 15℃);TS15 (fermentation with the commercial starter culture at 15℃). The results indicated that the moisture content and water activity of TZ25 were significantly lower than those of TS25, TZ15 and TS15, and the pH and sensory evaluation scores of TZ25 were better than those of other groups. But the color of TS15 and TS25 was better, and the TBARs values of TZ25 and TS25 were significantly lower than those of TZ15 and TS15 under the same drying conditions. It is feasible to produce fermented ham with the laboratory-made starter culture at 25℃, with shortened fermentation and drying time and improved flavor and tenderness.
2014, Vol. 28 
