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 cultures together with a natural nitrate source can – during fermentation/processing of the raw meat – provide nitrification. All ingredients will have to be labeled, and the product is not nitrite-free but the source is “natural”.