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Lyocarni: cultures for meat application

Lyocarni: cultures for meat application Cured meat products, such as salami, whole muscles, and fresh sausages are produced with raw meat, and consequently, there will always be an unknown amount of indigenous bacteria deriving from the raw materials and production environment. The key role of meat starter cultures is to control the production process by inhibiting the indigenous flora and enhancing the required parameters for safe production. Starter cultures are purposeful bacteria and an important tool to produce safe, uniform and shelf-life stable cured meat products.