Abstract:

Healthy venison was fermented by Lactobacillus plantarum (L0), Streptococcus thermophilus (L1), or Bifidobacterium (L2) to produce low-temperature meat product with good flavor and nutrition. The strains were investigated for salt tolerance and fermentation characteristics. Results indicated that optimal amounts of NaCl and NaNO2 for fermented venison production were 2.5% and 0.01%, separately. Under the same fermentation temperature, production of acid fermented by L0 was higher than that by L1 and r L2; L1 and L2 had little effects on peroxide value; all three strains were able to decompose sodium nitrite and L1 displayed faster decomposition speed than the others. A significant influence of temperature was seen on the fermentation properties of the strains. All three strains proved to be applicable to production of fermented venison product.

Key words: venison, fermented meat product, process characteristics