• H. Minor-Pérez
  • E. Ponce-Alquicira
  • S. Macias-Bravo
  • I. Guerrero-Legarreta
Keywords: lactic acid fermentation, meat preservation, free fatty acids, color, texture


Use of two lactic acid bacteria (LAB) Staphylococcus carnosus y Lactobacillus alimentarius, was studied as a means to preserve pork by a controlled fermentation. Pork samples were vacuum packaged and stored at 4°C and 20°C for 96 hours. Enterobacteriaceae population, used as spoilage indicator, was significantly (P>0.003) reduced in fermented samples stored at 20°C. However, at this temperature significantly changes in color (P<0.0001) and texture (P<0.0035) were observed. At 4°C functional properties were not significantly modified (P>0.730 and P>0.738 respectively). Free fatty acids concentration increased in fermented meat, causing the accumulation of linoleic, oleic, palmitic and linolenic acids.


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How to Cite
Minor-Pérez, H., Ponce-Alquicira, E., Macias-Bravo, S., & Guerrero-Legarreta, I. (2020). PRESERVATION OF FRESH PORK MEAT BY LACTIC FERMENTATION: EFFECT ON THE COLOR, TEXTURE AND THE FORMATION OF FREE FATTY ACIDS. Revista Mexicana De Ingeniería Química, 1(1), 73-80. Retrieved from

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