The Effectiveness of Nisin in Meat Products:

·Preservation and Freshness: Nisin effectively inhibits and kills various Gram-positive bacteria and their spores, such as Bacillus stearothermophilus, Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, and Clostridium botulinum. The addition of nisin to meat products significantly extends shelf life while preserving the product’s color, flavor, and nutritional value.

·Reduction of Nitrite Content: In products like sausages and ham, nisin can reduce the required amount of nitrites, thereby decreasing the formation of nitrosamines, which are associated with cancer risk. For example, after adding nisin to sausages, the amount of nitrites can be reduced to about one-quarter of the traditional quantity, while still maintaining effective antimicrobial properties.

·Improved Taste and Quality: Nisin also improves the taste and quality of meat products, making them more authentic and flavorful. In cooked meat products such as roasted chicken, adding nisin can lower the sterilization temperature, improve the product’s edibility, and extend its shelf life.