Using selected strains of lactic bacteria to develop meat and meat products

Lactic acid bacteria (LAB) have emerged as multifunctional agents in the production of fermented sausages, traditionally cured meats, and uncured meat products. Their ability to modulate fermentation, enhance safety, and improve quality positions them as critical components in both conventional and clean-label meat processing strategies. In the context of fermented sausages and cured meats, the utilisation of specific LAB (Lactic Acid Bacteria) strains has been shown to expedite the process of acidification, thereby impeding the proliferation of spoilage and pathogenic microorganisms. Concurrently, this process fosters the development of desirable texture and flavour profiles. Furthermore, LAB have been demonstrated to facilitate colour stabilisation by producing metabolites that enhance nitrosomyoglobin formation and delay discolouration, particularly in nitrite-reduced formulations. In the context of uncured meat products, where synthetic nitrites are absent or substituted with natural alternatives, LAB assume a compensatory function in ensuring microbiological safety and preserving oxidative stability. Their antioxidative properties have been demonstrated to limit lipid and protein oxidation, thereby preserving sensory attributes and extending shelf-life. Collectively, the application of LAB has been shown to enhance the technological performance of meat products, aligning with current consumer preferences for natural, minimally processed foods. This review emphasises the versatility of LAB in a variety of meat processing contexts and underscores their potential as bio-protective, colour-stabilising and flavour-enhancing agents across both traditionally cured and uncured product lines.