Handling, slicing and packaging of cooked meat represents a risk of cross-contamination and potentially dangerous products.
Contamination of the raw material and brine could cause food spoilage, quality defects, discoloration and etorofermentation with the production of micro-holes.
Starter cultures can minimize the occurrence of these defects and improve the safety of ready-to-eat products.
Selected cultures strains able to emphasize nitrate reductase maximizing its effect and giving a very important support to the development and fixation of color.
