| Ham |
| Ground, cooked and sliced ham |
Celery powder (1%) |
Staphylococcus
carnosus |
Krause et
al. (2011) |
| Ready to eat uncured ham |
Celery powder (1%, 2%) |
S. carnosus |
Sindelar
et al. (2007) |
| Ham |
Celery juice powder (0.2%) and
vinegar, lemon powder, and cherry powder blend (0.45%) |
S. carnosus |
Jackson et
al. (2011) |
| Sausage |
| Cooked sausage |
Cabbage (250 g/kg), chinese cabbage (250
g/kg), young radish (250 g/kg) |
S. carnosus and
S. xylosus
|
Ko et al.
(2017) |
| Cold smoked sausage |
Celery (2.58%) |
S. xylosus and
Pediococcus pentosaceus
|
Eisinaitė et al. (2020) |
| Dried sausage/Chorizo |
Citric acid (200 ppm), acerola (100 ppm),
rosemary (200 ppm), lettuce (3,000 ppm), arugula (1,500 ppm),
watercress (1,500 ppm), spinach (3,000 ppm), celery (3,000 ppm),
chard (3,000 ppm), and beet (3,000 ppm) |
Pediococcus, S.
xylosus, and S. carnosus
|
Martínez et al. (2019) |
| Dried fermented sausage |
Freeze-dried leek powder (75 ppm, 150
ppm) |
S. carnosus |
Tsoukalas
et al. (2011) |
| Fermented sausage |
Radish (0.5%, 1%) and
beetroot (0.5%, 1%) |
S. carnosus |
Ozaki et
al. (2020) |
| Mortadella-type sausages |
Parsley extract powder (1.07 g/kg, 2.14
g/kg, 4.29 g/kg) |
S. carnosus |
Riel et
al. (2017) |
| Pork sausage |
Fermented spinach extract (3.0 g/100 g),
fermented lettuce extract (3.0 g/100 g), fermented celery extract
(3.0 g/100 g), and fermented red beet extract (3.0 g/100 g) |
S. carnosus |
Hwang et
al. (2018) |
| Sausage |
Celery power (0.8%), fruits extract
powder (0.6%), purple sweet potato powder (0.45%), and
fruit and vegetable extract powder (0.5%) |
(Not mentioned) |
Jin et el.
(2018) |
| Turkish fermented beef sausage
(sucuk) |
Beetroot (0.12%, 0.24%,
0.35%) |
S. carnosus, P.
acdilactici, and Lactobacillus
sakei
|
Sucu and
Turp (2018) |
| Ground meat product |
| Ground pork meat product |
Chinese cabbage powder (0.4%),
radish powder (0.4%), spinach powder (0.4%) |
S. carnosus |
Jeong et
al. (2020) |
| Cooked ground pork product |
White kimchi powder (0.2%), acerola
juice powder (0.1%), celery powder (0.4%) |
S. carnosus |
Choi et al.
(2020) |
| Others |
| Cured pork loin |
Fermented spinach (10%, 20%,
30%) |
L. farciminis |
Kim et al.
(2017a) |
| Cured pork loin |
Swiss chard (10%, 20%,
30%, 40%) |
Bactoferm S-B-6 (Chr. Hansen, Gainesville,
FL, USA) and S. carnosus
|
Kim et al.
(2019a) |
| Cured meat model system |
Freeze-dried leek powder (0.84%,
1.68%) |
(Not mentioned) |
Tsoukalas
et al. (2011) |
| Deli-style turkey |
Celery powder (1%,
3.8%) |
Lactic acid starter culture |
Golden et
al. (2014) |
| Deli-style turkey breast |
Celery powder (0.21%,
0.41%) |
S. carnosus |
King et
al. (2015) |
| Meat emulsion |
Fermented red beet extract (5%,
10%) |
S. carnosus |
Choi et al.
(2017) |
| Pork patties |
Swiss chard and celery (2%) |
S. carnosus |
Shin et
al. (2017) |
