Survival of ropy slime-producing lactic acid bacteria in heat processes used in the meat industry

The study reported here deals with the survival of ropy slime-producing lactic acid bacteria in two different heat processes used in the Finnish meat industry. In both processes tested, ropiness was prevented in products inoculated with the bacteria before cooking. The bacterial count in the sausages decreased during processing over 4–5 log units/g. The bacteria were evidently unable to survive the processes, and the contamination of the products apparently takes place after cooking. Heat treatment given to vacuum-packed grill sausages after packing could delay the formation of ropy slime.