The effect of the use of Limosilactobacillus fermentum S8 isolated from organic acid whey on nitrosyl pigment concentration and the colour formation of uncured cooked meat products.

This paper studies the application of Limosilactobacillus fermentum S8 from organic whey in meat processing and investigation the effect of bacteria on the concentration of nitrosyl pigments, colour formation, physicochemical characteristics and microbiological quality of uncured cooked meat products. 3 canned meat batters' were produced: control with salt and sodium nitrite (100 mg/ kg), treatment with salt, treatment with salt and L. fermentum S8 (10 cfu/g), then the cans were stored and cooked.