Ropy slime formation in vacuum-packed cooked meat products caused by homofermentative lactobacilli and a Leuconostoc species

Hannu Korkeala (Corresponding Author), Tapani Suortti, Pia Mäkelä

Research output: Contribution to journalArticleScientificpeer-review

68 Citations (Scopus)

Abstract

This paper deals with the cause of the formation of ropy slime on the surface of vacuum-packed cooked meat products.
Two different homofermentative lactobacilli and a Leuconostoc strain were isolated from different ropy vacuum-packed meat products. The strains were able to produce slime experimentally on vacuum-packed cooked sausages.
The slime had a molecular weight in the range of 70000–30000 and contained glucose and galactose in a ratio 10:1–10:2. The formation of ropy slime also occurred on sausages without added sugars.
Original languageEnglish
Pages (from-to)339-347
JournalInternational Journal of Food Microbiology
Volume7
Issue number4
DOIs
Publication statusPublished - 1988
MoE publication typeA1 Journal article-refereed

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