Application of Lactiplantibacillus plantarum SCH1 for the Bioconservation of Cooked Sausage Made from Mechanically Separated Poultry Meat

The aim of the research was an assessment effect Lactiplantibacillus plantarum SCH1 strain isolated from ecological raw fermented pork roast on pH, redox potential, nitrites, and nitrates content, L a* b* color parameters, total heme pigments nitrosyl myoglobin concentration, as well microbiological quality sensory traits cooked sausages produced mechanically separated poultry meat (MSPM), cured with a lower sodium nitrite level (NaNO2 50 mg/kg) after production storage (1 3 weeks storage). biochemical identification Lactobacillus bacteria also performed. Tests were performed in two sausage treatments: C—control made MSPM L—sausage inoculated L. at approx. 107 cfu/g. No negative using physical chemical features found. treatment better storage. kept good while control spoiled