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Cargill’s New Meat Ripening Cultures Expedite Dry Meat Processing

November 15, 2010: 08:42 AM EST

Food and ingredients producer Cargill has introduced new meat ripening (starter) cultures that enhance the flavor of dried fermented meats. According to the company, the new cultures, known as Flavor Start D, are available now to meat manufacturers in Latin America, Europe, the Middle East, and Africa, and will be introduced elsewhere later. Starter cultures are used to make dry fermented meat products, such as dry sausages, salamis and chorizos. Combining lactic bacteria (chiefly Lactobacillus and Pediococcus) with Staphylococcus, the cultures are used for acidifying and texturizing, coloring, flavoring and preserving dry meats. The natural flavor created by Flavor Start D contains “specific green fruity notes,” the company says. Because they accelerate and enhance flavor formation, the cultures reduce production time, saving money for manufacturers, Cargill says.

"Cargill launches ripening cultures with unique flavor and value-enhancing potential for dried fermented meats", Cargill, November 15, 2010, © Cargill
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