Probiotic Meat Products

Meat products have never been known to contain probiotics, which are live, beneficial microorganisms. Through advancements in food science and technology, it is possible for consumers to have probiotic meat products.

Probiotics have recently received much attention because they do wonders for the digestion and for the immunity. The most common ones are Bifidobacterium, Pediococcus, Enterococcus, and Lactobacillus. They are beneficial bacteria that need to be alive in products before and as they are consumed. Their ability to survive in a specific product depends on the means by which they are packaged.

A certain degree of heat kills probiotics. For this reason, fermenting meats is the safest route to go. Fermentation of meat products assures the presence of probiotics. Because of the importance of probiotics in health, new strategies are formed to enhance the viability of the known probiotics, even when the meat products are cooked. Both technological and sensorial considerations are needed in this area.

The Original Article, found here. . .

In recent years, probiotic foods have received special attention. The most commonly used probiotic microorganisms are Lactobacillus and Bifidobacterium, and to a lesser degree, Enterococcus and Pediococcus due to their importance for consumer health. Probiotics have also been used as food bioprotectors.
Scopes and approach

This review addresses the potential use of different probiotic delivery strategies for use in meat products to guarantee the viability of the microorganisms throughout the different stages of processing, conservation and preparation, the aim being to obtain probiotic meat products (in some cases even combined with prebiotics) with a positive impact on consumer health.
Key findings and conclusions

In the case of meat products, these studies have mostly focused on fermented meats and, to a lesser degree, on cooked frankfurter-type products or fresh products because the processing to which they are subjected does not guarantee full viability of the microorganisms. Traditionally, starters as free cells have been used to incorporate these microorganisms into meat products. More recently, new microorganism immobilization techniques such as encapsulation have been tested. These new strategies ensure enhanced viability even in meat products subject to thermal treatment during processing or cooking.