Ropy slime formation in vacuum-packed cooked meat products caused by homofermentative lactobacilli and a Leuconostoc species |
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Authors: | H Korkeala T Suortti P M?kel? |
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Affiliation: | Department of Food and Environmental Hygiene, College of Veterinary Medicine, Helsinki, Finland. |
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Abstract: | This paper deals with the cause of the formation of ropy slime on the surface of vacuum-packed cooked meat products. Two different homofermentative lactobacilli and a Leuconostoc strain were isolated from different ropy vacuum-packed meat products. The strains were able to produce slime experimentally on vacuum-packed cooked sausages. The slime had a molecular weight in the range of 70000-30000 and contained glucose and galactose in a ratio 10:1-10:2. The formation of ropy slime also occurred on sausages without added sugars. |
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