Résumé
An innovative combined method is being proposed for the fermentation of meat. The new process consists of two successive operations: a first dehydration-impregnation by soaking treatment (DIS) (also known as osmotic treatment) to partially dehydrate and to impregnate the meat fillet with salt and sugars, followed by a controlled fermentation with added starter culture. This study was undertaken to evaluate the impact of meat formulation (i.e. removal of water and addition of salt and sugars) by DIS on the kinetics of fermentation. For this, beef meat fillets were immersed in concentrated solutions of salt and glucose syrup (DE21), inoculated with Lactobacillus sakei and incubated under defined conditions of time, temperature and relative humidity. Results showed that the combined treatment allowed satisfactory lactic acid fermentation of the meat, with a significant 1-log increase in the number of lactic acid bacteria accompanied by a decrease of 0.4 unit in the meat pH within a fermentation period of 72h. Further work will aim at identifying the best meat formulation by DIS that allows optimal fermentation kinetics, and at better understanding the underlying biochemical mechanisms. (Résumé d'auteur)