Abstract：Acidification can tenderize fresh meat. In this study, two probiotic strains, Lactobacillus plantarum and Pediococcus pentosaceus were tested for use in mixed culture fermentation of yak meat for improved tenderness. One-factor-at-a-time method and an L9 (34) orthogonal array design were used to optimize the fermentation conditions based on pH value, shear force and soluble protein content. The optimal fermentation conditions were obtained as follows: inoculum size 1.0 × 106 CFU/g, fermentation temperature 30 ℃ and fermentation time 18 h. The pH value, shear force and soluble protein content of yak meat fermented under the optimized conditions were 5.02, 76.76 N and 52.02 mg/g, respectively. The decreased pH value and shear force and the increased soluble protein content of fermented yak meat implied improved tenderness.
陈一萌，唐善虎，李思宁，贡佳欣，李 琦. 植物乳杆菌和戊糖片球菌复合发酵牦牛肉工艺优化[J]. 肉类研究, 2019, 33(11): 24-29.
CHEN Yimeng, TANG Shanhu, LI Sining, GONG Jiaxin, LI Qi. Optimization of Mixed Culture Fermentation of Yak Meat with Lactobacillus plantarum and Pediococcus pentosaceus for Improved Tenderness. Meat Research, 2019, 33(11): 24-29.
2019, Vol. 33 
