Rapid reddening of meat products, especially boiling sausage, comprises adding food-grade nitrate-reducing microorganisms and a natural nitrate-containing plant material

摘要

Method for reddening meat products comprises adding food-grade nitrate-reducing microorganisms and a natural nitrate-containing plant material and curing the product at a temperature above 20 deg C for 20-360 minutes, the microorganisms being added in an amount of up to 5 x 10<11> cells/kg.