title: Investigating the effect of incubation time and starter culture addition level on quality attributes of indirectly cured, emulsified cooked sausages.
abstract: A process of "natural curing" utilizes vegetable juice/powder and a nitrate reducing starter culture to generate cured meat characteristics. The objective was to determine the effect varying levels of a mixed-strain bacterial starter culture (SC) and incubation time (INC) had on the quality characteristics of indirectly cured sausages. Four treatments (TRT) (TRT 1: 0.01% SC, 0 min INC; TRT 2: 0.01% SC, 90 min INC; TRT 3: 0.02% SC, 0 min INC; TRT 4: 0.02% SC, 90 min INC) and a control (C) were investigated. TRTs 2 and 4, and C revealed higher (P<0.05) CIE a* redness values and greater (P<0.05) cured pigment concentrations than TRTs 1 and 3 at days 0 and 14 while TRTs 2, 3, 4, and C were also redder (P<0.05) than TRT 1 at days 28, 56, and 84. The results indicated the use of an incubation step was more critical than increasing the level of SC.
authors.affiliation: University of Wisconsin, Department of Animal Sciences, Meat Science & Muscle Biology Laboratory, 1805 Linden Drive, Madison, WI 53706, USA.
authors.forename: Matthew J
authors.initials: MJ
authors.lastname: Terns
authors.forename: Andrew L
authors.initials: AL
authors.lastname: Milkowski
authors.forename: James R
authors.initials: JR
authors.lastname: Claus
authors.forename: Jeffrey J
authors.initials: JJ
authors.lastname: Sindelar
mesh_terms: D000818:Animals; D058491:Bacterial Load; D002417:Cattle; D004655:Emulsions; D057140:Fast Foods / Q000032:analysis* / Q000382:microbiology*; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D006863:Hydrogen-Ion Concentration; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology*; D009566:Nitrates / Q000032:analysis; D009573:Nitrites / Q000032:analysis; D010858:Pigmentation; D010860:Pigments, Biological / Q000032:analysis; D011786:Quality Control; D013210:Staphylococcus / Q000378:metabolism; D034421:Sus scrofa; D013997:Time Factors
chemical_list: D004655:Emulsions; D009566:Nitrates; D009573:Nitrites; D010860:Pigments, Biological