Effects of the Use of Staphylococcus carnosus in the Curing Process of Meat with a Reduced Amount of Sodium Nitrite on Colour, Residue Nitrite and Nitrate, Content of Nitrosyl Pigments, and Microbiological and the Sensory Quality of Cooked Meat Product

Table 1

Formula of model meat product.

Component	Treatment
	C	L	LS
Pork meat (m. semimembranosus) (kg)	100	100	100
Water/ice (kg)	10	10	10
Glucose (Cargill, Incorporated, Minneapolis, MN, United States) (kg)	1.2	1.2	1.2
Sodium triphosphate (57% P2O5, BK Giulini Chemie GmbH & OHG, Ludwigshafen/Rhein, Germany) (kg)	0.2	0.2	0.2
Sodium ascorbate (Hebei Welcome Pharmaceutical Co., Ltd, Hebei, Shijiazhuang, China)	0.06	0.06	0.06
NaCl (Salt Mine Kłodawa, Kłodawa, Poland) (kg)	2.0	2.0	2.0
NaNO2 (Chempur, Piekary Śląskie, Poland) (kg)	0.0115	0.0017	0.0017
Bacterial biomass S. carnosus ATCC 51365 with physiological salt solution (NaCl 0.9%) (kg)	—	—	0.5
Physiological salt solution (NaCl 0.9%) (kg)	0.5	0.5	—

C: control treatment, quantity added NaNO₂ 100 mg/kg; L: quantity added NaNO₂—15 mg/kg; LS: quantity added NaNO₂—15 mg/kg + S. carnosus ATCC 51365 in number 10⁷ cfu/g.