Aplikasi penggunaan kultur starter kering yang disimpan selama 15 hari dalam pembuatan salami daging sapi

Abstract

Meat is a foodstuff that our body needed due to its nutritional value, such as protein, essential fatty acid, mineral and vitamin. It is needed to all of organism to maintain their growth, include microorganism growth. Therefore, meat is a perishable food. The processing of meat are important thing to prolong the self life of meat from microorganism deterioration and to diversify food product. One kind of mean processed produk is salami. Salami is non-emulsionsausage made from the mixture of ground meat and fat with starter culture and spices, and then stuffing into casing, starter culture that used has important role to the salami product,