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| Optimization of Mixed Culture Fermentation of Yak Meat with Lactobacillus plantarum and Pediococcus pentosaceus for Improved Tenderness |
| CHEN Yimeng, TANG Shanhu, LI Sining, GONG Jiaxin, LI Qi |
| College of Life Science and Technology, Southwest Minzu University, Chengdu 610041, China |
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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.
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2019, Vol. 33 
