Table 4 Effects of different bacteria on meat quality
No. | Strains | Dosages | Position | Position | References |
|---|---|---|---|---|---|
1 | Brevibacillus laterosporus S62-9 | 1 × 109 CFU/g | Breast meat | The pH, drip loss, cooking loss, and shear force decreased; the content of volatile compounds (1-octen-3-ol and hexanal) increased by a factor of about 20. | |
2 | Enterococcus spp., Pediococcus spp., Bifidobacterium spp., and Lactobacillus spp. | 1 × 105 CFU/g | Breast meat | Color and lipid stabilities of breast meat declined; the myofibrillar fragmentation index increased | |
3 | Bacillus subtilis, Bacillus licheniformis and Bacillus amyloliquefaciens | 1.5 × 108 CFU/g, 5 × 108 CFU/g and 3 × 108 CFU/g | Breast meat | Meat color L* and the moisture content of breast meat increased | |
4 | L. acidophilus and S. cerevisiae | 1 × 1011 and 1 × 109 CFU/mL | Breast meat | The physical (including pH, colors, water holding capacity, drip loss, and shear force) and sensory characteristics of breast meat increased | |
5 | Bacillus subtilis PB6 | 2 × 107 CFU/g | Breast and thigh meat | Arginine, isoleucine, and lysine of thigh meat increased; Cystienof breast meat increased | |
6 | Enterococcus faecium | 2 × 108 CFU/g | Breast and thigh meat | Fat content in thigh and breast meat increased, and the color and water content of thigh meat and color of breast meat decreased | |
7 | Bacillus subtulis fmbJ | 2 × 1010 CFU/kg | Breast meat | Meat color L* 24 h, b* 45 min, and b* 24 h values decreased and meat color a*24 h increased | |
8 | Bacillus subtilis | 2 × 109 spores/g | Breast and thigh meat | pH24h value of thigh meat increased; the drip loss and the cooking loss of breast meat decreased | |
9 | Lactobacillus acidophilus, Lactobacillus plantarum and Bifidobacterium spp. | 1.2 × 109 CFU/mL | Breast meat | Breast meat production increased linearly with increasing probiotic dosage | |
10 | Bacillus subtilis PB6 | 0.5 (0.5×) g/kg feed | Thigh meat | The general sensory analysis (flavor, texture, preference, and general aspect) at 5 h after slaughter increased, and pH values both 30 min and 5 h after slaughter decreased | |
11 | Bacillus coagulans | 1 × 1011 CFU/g | Thigh meat | Meat color L* and b* increased | |
12 | Bacillus subtilis strain fmbj | 0.3 g/kg feed | Breast meat | The pH and meat color a* decreased, but drip loss, cooking loss, shear force, meat color L*, and b* value increased | |
13 | Bacillus subtilis KT260179 | 1 × 109 CFU/g | Breast meat | Water-holding capacity increased, and shear force decreased | |
14 | Enterococcus faecium | 1 × 1010 CFU/g | Breast and thigh meat | The concentration of the inosine monophosphate (IMP) in the breast and thigh meat increased; meat color a* and b* of thigh meat increased | |
15 | Rhodopseudomonas palustris | 8 × 1010 cells/mL | Breast meat | Both total and glutamic acid contents of breast meat increased, and fat content decreased | |
16 | Bacillus subtilis, Bacillus licheniformis and Clostridium butyricum | 3 × 1012 CFU/g, 4.5 × 1010 CFU/g and 3 × 109 CFU/g | Breast and thigh meat | The pH at 24 h of breast meat increased; cook loss of thigh meat decreased | |
17 | Bacillus subtilis and Bacillus licheniformis | 7 × 107 CFU/g and 4.1 × 107 CFU/g | Breast meat | Cook loss decreased | |
18 | Lactobacillus farciminis and Lactobacillus rhamnosus | 4 g/10 kg of feed | Breast meat | Cholesterol and ω-6 fatty acid levels increased | |
19 | Bacillus cereus | 12.6 × 103 microbial bodies/kg of feed/day | Breast meat | The chemical elements (As, B, Co, Cu, I, Li, Se, Si, and V) of breast meat decreased | |
20 | Bacillus subtilis RX7 and Bacillus subtilis B2A | 1 × 104 CFU/mL | Breast meat | Drip loss after 1 day of storage decreased |
