MUMBAI, India, Aug. 12 -- Intellectual Property India has published a patent application (202611072628 A) filed by Noida Institute Of Engineering And Technology Niet on June 11, 2026, for Beetroot-Enriched Compound Starter Culture For Improving Color, Texture, And Flavor Of Fermented Meats.
Inventors include Dr Chhaya Agarwal; and Shalakha Singh.
The application for the patent was published on August 07, 2026, under issue no. 32/2026.
Abstract: The present invention discloses a compound culture starter composition comprising Lactiplantibacillus plantarum and Saccharomyces cerevisiae combined with beetroot extract-enriched fermentation media containing betalain pigments from Beta vulgaris and natural colour stabilizers for regulating color, texture, and flavor characteristics of fermented meat products. The composition provides product-specific starter culture ratios of eight to one, twelve to one, and six to one for offal, minced, and whole-cut meat products respectively. Inoculation fermentation significantly enhances lightness, redness, and chroma values, improves tenderness by reducing shear force up to forty-three percent, and enriches flavor profiles through identification and control of eleven characteristic volatile marker compounds. Beetroot extract at one percent concentration synergizes with fermentation-generated nitrosomyoglobin for enhanced colour stability. The invention includes packaged lyophilized starter kits, GC-IMS-based quality control protocols, and low-sodium formulations achieving thirty percent sodium reduction using potassium chloride substitution. The technology provides a green, sustainable platform for industrial meat processing.
Disclaimer: Curated by HT Syndication.
