Continuing the discussion from Use of probiotics as preservatives in meat to extend shelf life:
Yes! Food safety of meat and meat products can be enhanced by using certain Microorganisms to some extent[.]These bacteria not only improve nutritional value of meat products but also form flavor substances.
In a study published in the Journal of Food Science and Technology, Lactobacillus plantarum was found to be effective in extending the shelf life of chicken meat patties. In another study, Lactobacillus sakei was shown to be effective in reducing the growth of spoilage bacteria in beef patties
Does it applies to chicken patties or fresh meat?
