Handling, slicing and packaging of cooked meats represents a risk of cross-contamination, spoiled and potentially unsafe products. Actually, contamination of the raw material may also result in quality flaws and scrapping e.g., from pores or holes. Meat cultures can minimize the occurrence of these flaws as well as improve the safety of ready-to-eat cold cuts.
Use of meat cultures together with celery powder with a natural content of nitrate, can - during fermentation of the meat - provide nitrification. The label would read: “meat, celery and food cultures.”