PRODUCTION OF PROCESSED PRODUCT OF ANIMAL MEAT

摘要

PURPOSE:To provide a means wherein preserving with salt and aging can be carried out in a short period without lowering flavor of product and further a processed product of animal meat having constantly uniform qualities can be manufactured. CONSTITUTION:Lactobacillus sake D-1,001 (FERM P-11,708), lactic acid bacteria having salt resistance and antimicrobial resistance, fermenting at <=5 deg.C, is added to animal meat, which is subjected to lactic acid fermentation to give processed product of animal meat.