Development of a technology for fermented goat meat product using starter cultures and natural antioxidants

This study presents the development of a technology for producing fermented products from goat meat. Starter cultures (Lactobacillus sakei and Staphylococcus carnosus) were combined with natural functional additives such as beetroot powder and rosemary. Physicochemical indicators (protein, fat, salt, moisture, pH, water activity), microbiological parameters (total viable count, E. coli), and textural and organoleptic characteristics were analyzed during 24 and 48 hours of fermentation and after vacuum storage. The results showed that beetroot powder, as a natural source of nitrates and antioxidants, enhanced color stability and improved sensory quality. Rosemary addition slowed lipid oxidation, increased microbiological stability, and supported textural integrity. In Sample 3 (starter cultures + beetroot + rosemary), the highest protein level (22.43%) and the lowest fat content (3.48%) were recorded. Sample 1 demonstrated the best microbiological safety (5.9 log CFU/g at 48 h, no E. coli detected). Organoleptic evaluation confirmed that Sample 3 achieved the highest sensory index (SI = 4.6) due to bright color and aroma, while Sample 1 had a stable, dense texture (SI = 4.4). Overall, combining starter cultures with beetroot powder and rosemary proved to be an effective approach for producing safe, functional, and competitive meat products without synthetic nitrites.

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