Effects of Bacterias from Local Cured Meat on the Qualities of Fermented Beef

Objective: In order to study the effect of bacteria from special cured meat on the quality of fermented beef. Methods: Staphylococcus equi from Hunan cured meat and Leuconostoc mesenteric from Xinyang cured meat were used as fermentation strains to produce fermented beef. The changes of water content, water activity, pH, protein contents, texture and sensory evaluation of fermented beef were analyzed, compared with the local specialty products and blank groups without starter. Results: The two fermented meats inoculated with Pichia diba and Baryces hensonensis had the lower nitrosamine contents and the higher elasticity than the local specialty ones (P<0.05). The chewability of fermented products from Leuconostoc mesenteric had no significantly differences with Sichuan cured meat (P>0.05). The hardness of fermented products from S. equi was significantly lower than other ones, and which had the highest total acceptability (P<0.05), without significantly difference with Sichuan and Hunan cured ones (P>0.05). Conclusion: The both bacterias had differences on the qualities and safety characteristics of fermented beef, and they could be used as starters to produce fermented products. In the future, it is possible to develop the compound starters with two strains of bacteria to comprehensively improve product quality and enhance product safety.