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pH values of fermented JA and ready-to-cook minced meat products. Samples: JA P.a. – fermented with P. acidilactici JA; JA P.p. – fermented with P. pentosaceus JA; JA L.s. – fermented with L. sakei JA; ready-to-cook minced meat products: M P.a. – with fermented with P. acidilactici JA;: M P.p. – with fermented with P. pentosaceus JA; M L.s. – with fermented with L. sakei JA; M control – without fermented JA
