| 摘要 |
In the production of meat products such as cervelat sausage, summer sausage, thuringer, park roll and Lebanon Cologna, wherein the meat is fermented with a culture of Pediococcus cerevisiae, Streptococcus lactis or a Lactobacillus, there is incorporated 0,5-4%, based on the amount of culture, of manganese ion, added, for example, as the chloride, sulphate, phosphate, acetate or borate of manganese or as a salt complex yielding the manganese ion. |
