INTERESTING ASPECTS ABOUT STARTER AND PRO TECTIVE CULTURES FOR THE APPLICATION IN MEAT-PRODUCTS - 2 - SIGNIFICANCE OF STARTER AND PROTECTIVE CULTURES FOR THE MEAT INDUSTRY

Individual properties of starter cultures being dealt with in the firs t part focusses on the significance of starter cultures in the manufac turing of fast ripened fermented sausages and the effects of starter c ultures on the aroma of fermented sausages. In addition the second par t deals with possible application in cooked ham and emulsion sausage a nd provides a critical view on the concept of protective culture and t he use of probiotic cultures.