Sausage mince possesses a natural selectivity favoring the development of a desired micro flora of lactic acid bacteria and Micrococcaceae.
However, production time can be reduced, and product uniformity enhanced by the addition of an appropriate inoculum of starter culture.
A traditional way of achieving this is done by ‘back-slopping’. This method is not altogether reliable, though, since undesirable as well as desirable microorganisms could be selected, or the properties of the microorganisms could change over time.
Today, ‘back-slopping’ is only used for minor traditional productions and sausage mince is inoculated with standardized starter cultures.
Table below shows the microorganisms used in starter cultures offered by Chr. Hansen.
|L.Pentosus, L.sakei, L.plantarum, L.curvatusP.pentosaceus, P.acidilacticiS.carnosus, S.xylosus|
|Mould||Penicillium||P. Nalgiovense, P. Candidum|
Table: Typical microorganisms used as meat starter cultures offered by Chr. hansen
Learn more about these different cultures: