358 results about "RAW MEAT INGESTION" patented technology

A technology for preparing the preserved meat includes such steps as thawing raw meat, slicing, adding auxiliary and papain, preserving, mincing, vacuum kneading, loading in mould for shaping, dewatering, roasting, cooling, packing, metallic detection and microwave sterilizing.

A rotisserie oven is provided having a radiating heating system in combination with a convection heating system to prepare raw meat and poultry food product inside of a cooking chamber. A spit assembly carries the food product, and includes components that are detachable to assist in cleaning. The oven further includes a steam cleaning assembly that is integrated with the convection heating system that assists in grease removal from the components inside the cooking chamber. A humidity removal system regulates the moisture level inside of the cooking chamber during food preparation. A rotisserie oven is provided of the type that includes a cooking chamber having at least one open end closed by a movable door assembly. A radiating heating system is disposed in the cooking chamber and receives electricity to produce radiating heat to cook food carried by a rotating spit assembly. A hood assembly is supported by the cooking chamber, and defines a filtration chamber that receives incoming grease-laden air from the cooking chamber and houses at least one filtration member drawing the incoming air therethrough towards a hood outlet. The hood assembly and cooking chamber move together as the rotisserie oven travels from one location to another.

The invention provides a method for quickening sousing of raw meat by adopting ultrasonic treatment, comprising the following steps of: treating raw fresh meat soaked in a sousing solution with a certain concentration (such as 0-26% salts) for a certain time (0-5h) by using the ultrasonic waves (the power range is 0-3000w) with a certain frequency range (20-100kHz) by utilizing the cavitation effect and the mechanical effect of ultrasonic waves to quicken the sousing of the raw meat, and installing a constant-temperature device on a ultrasonic treater to keep the temperatures of the sousing solution and the meat constant (the constant range is 0-25 DEG C). The method for quickening sousing of the raw meat by adopting ultrasonic treatment in the invention is applied to the large-scale quick-sousing production of the raw meat. The method for quickening the sousing of the raw meat by adopting the ultrasonic treatment in the invention has the characteristics of high speed, convenience, sanitation, energy saving and environmental protection, and benefits the quick sousing of most kinds of raw meat, and the time for standing sousing is 2-5 d in general while the time needed by the ultrasonic treatment is only 0-5 h.

The invention provides a method of producing, storing and displaying red meat. The method includes the steps of: a) oxygenating selected cuts of raw meat at an appropriate concentration of oxygen to develop a bright red colour in the meat and to maintain colour stability throughout subsequent storage of the packaged meat; b) packaging selected cuts of raw red meat in a suitable pack; c) rapidly freezing the meat to a temperature in the range -40° C. to -15° C., preferably -20° C., and maintaining the meat at a temperature in this range during prolonged storage; d) storing the frozen meat packs in a cabinet in the absence of light; and e) providing means by which a consumer may remotely view the meat contained in the packs or a previously prepared image thereof with a view to selecting one or more or said packs for purchase. The invention also includes a system for storing and displaying red meat for retail sale. The system includes a storage cabinet for meat packs in the absence of light and including refrigeration means for maintaining the stored meat at a temperature in a pre-determined temperature range. There are viewing means associated with the cabinet by means of which a consumer may remotely view the meat packs or a previously prepared image thereof.

The invention discloses a method for making Tujia scented bacon and belongs to the technical field of meat product processing. The method includes thirteen steps of hair burning, cooling, raw meat cutting, hole drilling, ingredient mixing, preserving in salt, fat removing, drying in the air, baking, smoking, color rendering, denitrating, color and taste preserving. The method for making Tujia scented bacon has the advantages that ingredients for preserving in salt include various natural quality-guaranteed spices characterized in Tujia favor, baking to dewater and smoking for flavoring the bacon are operated separably, so that bacon taste can be controlled; meat flavor can spread remotely by smoking with fresh pine and cypress branches and green pole wood, smoke can uniformly spread by means of a porous iron plate, and harmful components in the smoke can be filtered by original peels; and nitrite contained in the bacon can be removed by baking through tea tree branches. Thus, the bacon is dry and yellowish in luster, bright in appearance, identical in taste in reality as in appearance, endless in aftertaste, pervasive in scent, and fatty without greasy. After test many times, finished bacon is free of or low in content of nitrite, and quality of the bacon is greatly improved.

The invention provides a preparation method of sauced medlar sliced dried beef, which comprises the steps of: slicing and dicing beef, cleaning, soaking for removing raw meat and being tasty, marinating, and drying by microwaves. The preparation method is simple in process; and the prepared sliced dried beef is orange in color, is delicious, is kept in meat quality, has natural taste of soy sauce after being chewed, is sweet and crisp during eating, is fresh in mouthfeel, and leads people to endless aftertastes. The marinating procedure and the smudging procedure are eliminated, thus the generation of carcinogens is avoided; and meanwhile, during marinating, Chinese wolfberry fruit with the functions of tonifying Qi and enriching blood, ginseng, astragalus mongholicus, chestnut, bighead atractylodes rhizome, prepared salt and other Chinese medicinal herbs are decocted, so that the prepared sliced dried beef has the health function and is healthier during eating.

A microwavable package may include one or more microwave-absorbing regions, microwave-shielding regions, and / or embossed regions designed to enhance microwave cooking of food products including raw meat, poultry, and fish as well as breaded, battered, and dough containing items. Microwave-absorbing regions (i.e., solid susceptors) may promote thermal cooking, browning, and / or crisping of food products. Microwave-shielding regions (i.e., patterned susceptors) may promote uniform cooking and inhibit overcooking of food products. A patterned susceptor may be a conductive grid or a grid of conductive or non-conductive shapes (e.g., squares, triangles, circles). In an embodiment, solid susceptors and patterned susceptors may be formed from a common thin metal film on a common polymer barrier layer and laminated to a common structural backing layer. An embossed region of a microwavable package may promote crisping of a food product by allowing air to circulate between the food product and an interior surface of the microwavable package.

The invention relates to the technical field of food processing, and in particular discloses fermented dried goose meat. The fermented dried goose meat is prepared by the steps of cutting raw meat, salting, fermenting, baking in an oven and the like. The fermented dried goose meat is exquisite in mouthfeel and easy to digest, completely does not have the smell of the goose meat, also has the advantages of high nutritional value, high safety, convenience in eating, healthy effect, health-care function and the like, and is easy to preserve. By developing the fermented dried goose meat, novel, convenient and instant nutritional food is provided for the society; and the cost of the fermented dried goose meat is reduced, the quality and the added value of the fermented dried goose meat are improved, economic benefits are increased, and industrialized development of the goose industry in China is advanced.

The invention provides a preparation method of sliced dried beef beneficial to vision, which comprises the steps of: slicing and dicing beef, cleaning, soaking for removing raw meat and being tasty, marinating and drying by microwaves. The preparation method is simple in process; and the prepared sliced dried beef is orange in color, is delicious, is kept in meat quality, has natural taste of soy sauce after being chewed, is sweet and crisp during eating, is fresh in mouthfeel, and leads people to endless aftertastes. The marinating procedure and the smudging procedure are eliminated, thus the generation of carcinogens is avoided; and meanwhile, during marinating, Chinese wolfberry fruit with the function of improving eyesight, chrysanthemum, oat, chestnut, cassia seed, mulberry and other Chinese medicinal herbs are decocted, and nut is added, so that the prepared sliced dried beef has the health functions of preventing the myopia and protecting the eyesight, and is healthier during eating.

The invention discloses a method for making a steamed stuffed bun with crab cream and crab meat, which uses flour, pork, crab meat, crab cream and an aged hen as main materials and uses a proper amount of auxiliary materials. The method includes the steps: cleaning and steaming a crab first, cooling the crab, using a special knife to strip the crab meat and the crab cream and containing the crab meat and the meant cream; peeling the skin of the streaky pork, chopping the streaky pork, cleaning the chopped pork, using a mincer to mince the chopped pork into minced pork, adding cooking wine, ginger, chopped green onion, soy sauce, salt, sugar or sugar substitute and a proper amount of water ( water should be added according to seasons and a fat-lean proportion of the pork) and well mixing for standby; scalding the skin of the streaky pork, removing hair and oil, baking the streaky pork and the cleared aged hen, taking out the skin, using the mincer to mince the skin, placing the skin in a pot to boil, adding ginger, spring onion, soy sauce, salt and cooking wine, and removing the ginger and the onion to mince the skin into frozen pork skin with the mincer for standby after collagen in the skin dissolves in soup; taking part of the crab meat and adding the minced pork, the minced skin, oil of the crab meat and seasonings to well mix with the part of the crab meat for standby; and adding yeast, baking powder, sugar or sugar substitute and warm water to mix with flour, fermenting the mixture for 20 minutes, making mixed crab meat stuffing and crab cream stuffing into pastry, and steaming the pastry in a steamer. The steamed stuffed bun with crab cream and crab meat is tasty and delicious and has a delicate taste.

The invention relates to a RT-PCR based method for determining specific meats in mixed meat products, especially to a method for determining the component content of pork. The invention provides real time fluorescence PCR porcine specific oligonucleotide primers and probe for determining the component content of pork in mixed meat products as well as vertebrate general oligonucleotide primers and probe. Furthermore, the invention also provides a detection kit containing the above porcine specific primers and probes as well as the vertebrate general primers and probe. The method provided by the invention can be adopted to simply, rapidly and accurately determine the porcine-derived DNA content in raw meat or a cooked sample. Based on the correlation between a porcine specific primer system and a general primer system amplification curve, the method provided by the invention has a high accuracy and an anti-interference capability. In addition, the invention has such a strong portability that the component contents of other species in the mixed meat sample can be determined by replacing the specific primer system.

The invention discloses an automatic meat paste hammering machine, and relates to a machine automatically hammering massive raw meat into meat paste. The machine overcomes the defects that the fitness of square iron bars and an anvil face cannot be mastered well, the fineness, the elasticity and the like of the meat paste are not stable, the meat paste is easily deteriorated after hammering heating, and the physical energy is consumed when the massive raw meat is manually hammered into the meat paste with the two square iron bars in the current local characteristic technology of manual meat ball hammering. The machine is characterized in that a hammering area is formed by hammering a rotating anvil face arranged below in a fixed direction with a rectangular hammering bar in an extending hammering device of an air hammer; a used baffle device turns over the massive raw meat to the hammering area during rotation of the anvil face and avoids overflow; a coolant circulation cooling loop in the rectangular hammering bar reduces a heating state of the massive raw meat or the meat paste on the anvil face in a hammering process and improves the quality of a finished product until the massive raw meat is completely and uniformly hammered into the finished meat paste; and the characteristics of fine and elastic hammered meat paste and the like are shown better.

The invention relates to mincemeat which is prepared by various meats and a making method and usage. The main material of mincemeat comprises fish, mutton, pork, chicken, shrimp meat and crab meat, and auxiliary material comprises crab meat, monosodium glutamate, cooking wine, salad oil, aniseed powder, sweet fermented flour sauce, pepper, ginger powder, onion powder and mashed garlic. The process comprises removing bones of meat and fishbone of fish and impurities, then washing and drying, cutting into strips or pieces, removing odor of mutton and fishy smell with tea water, disintegrating all meat in a meat grinder, and fully mixing and stirring with auxiliary material to obtain mincemeat. The mincemeat can be made into ball, pork meat patties according to conventional methods, and also can be used as raw material to make dumplings, Chinese flour dumplings, steamed stuffed bun, meat pie and the like. The invention has the advantage of providing mincemeat prepared by various meats, a making method and usage, which has diversified nutritious compositions, easy processing, delicious taste, and convenient eating.

The invention relates to the field of pet food, and in particular relates to a preparation method of edible jerky and calfskin, pigskin and fish skin biting chew for a pet. According to the preparation method disclosed by the invention, poultry, livestock meat or bright flesh of fish or fresh skin of animals such as pig, calf and fish is taken as raw material, the raw material is minced and chopped, moulded and frozen and then split, or the raw material is directly split and then frozen, or the raw material is split into the required shape and then frozen, subsequently microwave vacuum dryingis carried out, and sterilizing and packaging are carried out, and thus the edible jerky or calfskin, pigskin and fish skin biting chew for the pet is obtained. The edible jerky or calfskin, pigskin and fish skin biting chew finished product can show primary colour of raw meat, has a strong meat flavour and maintains nutrition of a meat product while a food calling function is realized. The edible jerky or calfskin, pigskin and fish skin biting chew can be taken as a meat snack for the pet and also can be taken as a nutritional supplement for an old-aged dog or little dog after being rewatered and torn up.

The invention belongs to the field of detection and provides a system for simultaneously detecting quality parameters of raw meat from multiple points. The system comprises a conveying unit for conveying a raw meat sample, a distance measuring unit, a plurality of bifurcated optical fibers, a first spectrograph, a second spectrograph, a processor and a light source, wherein the conveying unit comprises a height adjusting device and a tray located at the top of the height adjusting device; the distance measuring unit is connected with the processor; probes of the plurality of optical fibers are fixed by a multi-probe positioning clamping part; and a receiving optical fiber in each optical fiber is connected with the first spectrograph and the second spectrograph respectively by circular rotary line optical fibers. The invention further provides a method for simultaneously detecting the quality parameters of the raw meat from the multiple points. According to the system and the method for simultaneously detecting the quality parameters of the raw meat from the multiple points, provided by the invention, multi-point diffuse reflection light signals of the sample enter the spectrographs once by the circular rotary line optical fibers; and the system only needs one set of spectrographs, and equipment is simple, convenient and compact.

The invention relates to a calcium-added western ham or a cooked and smoked sausage and a preparation method thereof. The calcium-added western ham or cooked and smoked sausage is composed of the following components: pig lean meat, pork fat, water, milk minerals, edible salt, composite phosphate, sodium nitrite, D-Sodium isoascorbiate, monascus red pigment, a natural mixed thickener, sodium lactate, compound spices, monosodium glutamate, soybean isolate protein powder, edible essence, white granulated sugar and modified starch. The preparation method comprises the following steps: unfreezing raw meat, cutting and mincing the raw meat, preparing feed liquid, stirring, salting, rolling, filling, baking, cooling, packing, sterilizing, cooling and drying. The prepared milk mineral salt type western ham or cooked and smoked sausage has the advantages of red color, uniform and dense structure, good meat grain, pure meat flavor and high quality stability in the quality guarantee period.

The invention discloses a method for producing spiced dried yak meat, which comprises the following steps of raw meat unfreezing, raw meat segmenting, boiling or marinating, frying, material mixing, vacuum packaging and storing. In the step of material mixing, the added spice contains 25-35 parts by weight of anise, 40-50 parts by weight of fennel ,6-9 parts by weight of cassia twig,12-15 parts by weight of liquorice, 8-9 parts by weight of tangerine peel, 10-12 parts by weight of cinnamon, 1-2 parts by weight of clove, 5-7 parts by weight of piper longum, 3-7 parts by weight of fructus amomi, 8-9 parts by weight of common bluebeard herb, 5-6 parts by weight of radix clematidis, 8-10 parts by weight of bitter orange, 4-6 parts by weight of hawthorn, 5-6 parts by weight of Piper wallichii and 3-5 parts by weight of rhizoma kaempferiae. Compared with the prior art, the invention does not need additional preservatives, the produced dried yak meat is not distended during storage and has no color change, and the colony index conforms to regulation.

A production method of yak preserved meat comprises: yak raw meat is selected, injected and pickled for preparation; the processed yak raw meat is rolled and kneaded at the temperature of 3-7 DEG C, 20min interval exists in every 20min rolling and kneading, and the total rolling and kneading time is 12h; the rolled and kneaded yak raw meat is placed into a curing tank for 18-36h, is respectively dipped into 1-3g / L of nisin aqueous solution and 1-3g / L of lipase aqueous solution for 15s and 10-30min, and then is smoked for 2h in an oven at the temperature of 100 DEG C; the products are treated by vacuum packing, and is heated and sterilized at temperature of 80-121 DEG C for 30min-2h; the pickled preparation is as follows: 2000-2800g of common salt, 5-15g of sodium nitrite, 40-60g of heterogeneous vc, 800-1200g of white sugar, 3800-4200g of light soy sauce, 3700-4100g of yellow wine, 200-500g of green Chinese onion, 300-550g of fresh ginger, 80-110g of pepper, 90-120g of aniseed, 30-52g of cassia, 20-60g of common fennel, 18-30g of fructus tsaoko, 480-520g of broad bean paste and the rest of water which are prepared and selected in every 100kg of raw meat to be made into cooking liquor for stewing the materials.

The invention relates to a nitrite-free Chinese-style sausage and a production process. The production process comprises the steps of selecting and preprocessing raw meat, mixing materials and salting, filling and bundling sausages, putting the sausages on a bar, putting the sausages in an oven, baking the sausages, cooling, packaging and warehousing, thereby obtaining the nitrite-free Chinese-style sausage. By using monascus color, tert-butylhydroquinone, sodium erythorbate, nisin and sodium diacetate to substitute for nitrite and nitrate and by adjusting the original material mixing and salting and baking process, effects of colorizing, anti-oxidation and anticorrosion are taken in the nitrite-free Chinese-style sausage, and the nutrient, delicious and healthy nitrite-free Chinese-style sausage is produced. According to physical and chemical inspection, the results show that the sausage does not contain residual nitride, the color and the flavor of the nitride-free sausage are superior to the color and the flavor of a nitride-containing sausage and the color of the nitride-free sausage is not changed after the nitride-free sausage is stored for one month in a incubator at 37 DEG C.

The invention discloses a formula for preparing fresh, tender and delicious mutton shashlik. The mutton shashlik is prepared from mutton serving as main raw meat by adding water into the raw meat, adding ingredients, auxiliary materials and additives and mixing and stirring. The formula has the advantages that: after the water of which the weight is the same as that of raw mutton is added into the raw mutton, the original flavor of the mutton cannot be changed but better mouthfeel is achieved; moreover, the yield of the raw meat of the same class can be improved, and the formula is suitable for preparing the mutton shashlik, barbecue shashlik and Australian shashlik.

The invention discloses a method for identifying unfrozen meat and fresh meat based on an impedance spectrum. The method comprises the following steps of: 1, generating a plurality of continuous sine wave signals with different frequencies and mean amplitude of zero and loading the sine wave signals on a raw meat sample; 2, including the raw meat sample and a resistor R1 with fixed nominal value on a branch circuit through which the sine wave signals flow, and detecting voltage division values of impedance and the resistor R1; 3, converting the ratio of the voltage division values into a voltage form and then into a digital signal, calculating the impedance of each frequency fi according to the resistor R1 and the digital signal, and representing the change of the impedance along with thefrequency fi as a curve to obtain the impedance spectrum; 4, detecting phase difference between a plurality of sine wave signals generated in the step 1 and the signal passing through the raw meat sample to be measured, converting the phase difference into voltage output and then into a digital signal, and representing the change of the phase difference along with the frequency fi as a curve to obtain phase spectrum; and 5, identifying the unfrozen meat according to the impedance spectrum and a phase spectrum export parameter. By the method, the unfrozen meat and the fresh meat can be completely and objectively identified.

The invention discloses a preparation process of spicy shredded yak meat. The preparation process comprises a raw meat cutting process, a boiling process, a frying process, a material blending process and a vacuum packaging process, and comprises the specific steps of cutting lean meat of qualified yak meat to be strip-shaped or massive, carrying out tenderization process and other process flows, uniformly mixing the lean meat with aromatic seasonings, mixing sufficiently and uniformly, pickling and then boiling; and preparing the lean meat to be filiform, frying in a frying pan, then fishing out and cooling, adding ingredients, stirring uniformly and sterilizing to obtain the spicy shredded yak meat. The spicy shredded yak meat prepared by the preparation process disclosed by the invention does not need to add an antiseptic substance, an antioxidant and pigment and is delicious and crispy.

The invention provides a fermented meat. The fermented meat comprises, by weight, 80-100 parts of raw meat, 1-20 parts of fat, 1-15 parts of carbohydrate, 1.602-21.75 parts of a curing agent, 0.001-1 part of a fermenting agent, 0.205-3.55 parts of a spice, 0.0005-0.01 parts of an edible pigment, 0.05-1 part of a water retaining agent, and 1-10 parts of soybean protein isolate. The fermented meat has the advantages of high heat energy density, long shelf life (above two years), strong plasticity, eating convenience and abundant nutrition. A fermented meat product, especially once a block of a fermented meat product, has the characteristics of convenient carrying (small size and light weight), eating convenience (instant eating after bag opening, and convenient one-handed operation), high heat energy density, rapid energy supplement, and long shelf life, and is suitable for the energy supplement during long-time motor vehicle driving, long-distance flying, long marches and intensive excises.

The invention discloses a preparation method of spicy dried beef, comprising the following processes of: raw meat thawing, raw meat cutting, boiling or marinating, frying, mixing, vacuum packaging and storing. In the mixing process, added spices contain 45-50 parts by weight of star anise, 16-18 parts by weight of fennel, 18-22 parts by weight of cassia twig, 8-10 parts by weight of liquorice, 15-17 parts by weight of dried orange peel, 25-28 parts by weight of cinnamon, 5-8 parts by weight of cayenne pepper, 5-7 parts by weight of Caryopteris incana, 3-5 parts by weight of Clematis chinensis, 4-6 parts by weight of hawthorn and 5-6 parts by weight of Piper wallichii. Compared with the prior art, the preparation method does not need to additionally add preservatives and pigments, and the prepared spicy dried beef does not swell, and the color of the meat quality does not change in the duration of storage, and the bacterial colony index meets regulations.

The invention provides a processing method of marinated sliced dried beef, which comprises the steps of: slicing and dicing beef, cleaning, soaking for removing raw meat and being tasty, marinating, and drying by microwaves. The method is simple in process; and the prepared sliced dried beef is orange in color, is delicious, is kept in meat quality, has natural taste of soy sauce after being chewed, is sweet and crisp during eating, is fresh in mouthfeel, and leads people to endless aftertastes. The marinating procedure and the smudging procedure are eliminated, thus the generation of carcinogens is avoided, and the marinated sliced dried beef is healthier in eating.

The invention discloses a method for preparing fermented preserved meat by adopting grain fermentation liquor. The method for preparing the fermented preserved meat by adopting the grain fermentation liquor comprises the following steps of: cutting raw meat, preparing fermentation liquor, stirring materials, fermenting and drying. The method for preparing the fermented preserved meat by adopting the grain fermentation liquor has the advantages that pure natural fermentation liquor is combined with the traditional preserved meat processing technology, five-grain natural fermentation liquor is used for substituting a microbial starter culture, and a three-stage fermentation drying process is adopted, so that the aims of rapid fermentation and low cost are achieved, smells of fish and mutton can be effectively inhibited, and the obtained fermented preserved meat product maintains natural properties and also has a unique flavour.

Methods of processing four-legged slaughter animals for consumption as meat and / or meat product(s) are described. The methods comprise I) contacting exterior surfaces of the live animal at least once with a microbiocidal solution formed from mixing together at least (i) water and (ii) at least one N,N′-bromochloro-5,5-dialkylhydantoin, such contacting occurring at least once when the animal is en route to being slaughtered but before it is killed by exsanguination; or II) contacting the carcass of the animal, after exsanguination, with a microbiocidal solution formed from mixing together at least (i) water and (ii) at least one N,N′-bromochloro-5,5-dialkylhydantoin or III) contacting at least one raw meat product and / or at least one processed meat product derived from the carcass. The contacting can be done one or more times in each of I), II), and III). Considerable advantages, which are described, are realized when using such methods.

The invention discloses a compound coloring agent for pot-stewed meat products and a method for using same, belonging to the technical field of meat product processing. The coloring agent comprises the following components by the weight percentage: 90.0wt% to 97.0wt% of fried sugar, 1.0wt% to 5.0wt% of monascus red, 0.5wt% to 1.0wt% of sorghum red, 0.2wt% to 1.0wt% of capsicum red, 0.1wt% to 0.5% of acidity regulator, 0.2wt% to 0.5wt% of metal chelating agent and 1.0wt% to 2.0wt% of antioxidant. The method comprises the following steps in the concrete application to the preparation process of the pot-stewed meat: preparing raw meat; preparing liquid condiments; preparing the coloring agent; stewing and coloring; baking; vacuum-packaging; high-temperature sterilizing; and the like. The invention has the characteristics of good coloring effect, convenient use, high safety, high efficiency, stable, bright and red color and fading resistance and the like, and solves the problems that the conventional pot-stewed meat is unstable in appearance and color and prone to fade. The invention can be popularized and applied to food-processing enterprises, restaurants and families.

The invention relates to the field of bacteriocin producing microorganisms. The invention more specifically relates to the characterization of a novel food grade bacteriocin, namely a lantibiotic, named macedocin and produced by Streptococcus macedonicus ACA-DC 198. Macedocin inhibit a broad spectrum of lactic acid bacteria as well as several food spoilage and pathogenic bacteria, among others Clostridium tyrobutyricum, and is heat stable and active in a broad pH range. The invention further relates to the use of non-pathogenic microorganisms for producing macedocin in food fermentation processes, such as for preparing milk products, butter, cheese and fermented meat and vegetables, as well as in non-fermented food products such as raw meat, modified atmosphere-packed meat products, ready-to-eat meals, and canned food products, and its use for the preparation of functional starter cultures and cocultures.