| abstract |
The invention relates to a method for improving pork, which uses at least one microorganism from the following group in order to ripen the meat: Penicillium nalgiovense, Penicillium chysogenum, Penicillium gladioli, Penicillium camemberti, Penicillium commune, Penicillium olsonii, Penicillium aurantiogriseum, Penicillium brevicompactum, Penicillium griseovulvum, Penicillium implicatum, Penicillium solitum, Penicillium verrucosum, Penicillium waksmanii, Eurotium rubrum, Aspergillus oryzae, Aspergillus Candidus, Aspergillus flavus, Aspergillus sojae, Actionmucor elegans, Amylomyces rouxii, Cephalosporium sp., Monascus purpureus, Monascus ruber, Monascus pilosius, Mucor indicus, Mucor dispersus, Mucor hiemalis, Mucor silvaticus, Mucor Subtilissimus, Mucor spp., Neurospora intermedia, Neurospora sitophila, Neurospora sp., Penicillium roqueforti, Rhizopus oligosporus, Rhizopus chinensis, Rhizopus oryzae, Rhizopus arrhizus, Rhizopus stolonifer, Streptomyces griseus, Tuber sp., Terfizia sp., wherein the meat is ripened on the bone and is aged in a temperature range of 0.1 to 12 °C, wherein the meat is aged at a relative humidity between 50% and 100%, and wherein the meat is aged between 11 and 100 days. |