Application of Meat-Derived Lactic Acid Bacteria Strains to Improve the Quality of Organic Fermented Beef Sausages

This study aimed to assess the potential of meat-derived lactic acid bacteria (LAB) strains on the technological, microbiological, and physicochemical quality of beef sausages. Four fermented sausage treatments were prepared: (C) was produced without cultures; (S2A) was produced with Lactiplantibacillus plantarum S2A; (S4B) was produced with Lactiplantibacillus pentosus S4B; and (OP4) was produced with Lactiplantibacillus plantarum OP4. All tested treatments were characterized by high total aerobic mesophilic and LAB counts (7.48–8.16 and 7.68–8.20 log CFU/g, respectively). Overall, the sausages were characterized by insufficient microbiological quality, with a relatively high number of coagulase-positive staphylococci (3.35–4.26 log CFU/g). The sausages differed significantly in terms of color (p < 0.05). The C and S4B treatments were shown to be more red and yellow than S2A and OP4. Differences were observed in the texture assessment of the sausages, and the least hard were those of the OP4 treatment (288.01 N). Analysis of physicochemical parameters revealed no significant differences in water activity (p > 0.05). The starter culture treatments were characterized by a higher pH (5.69–5.82; p < 0.05) than the C treatment (5.42). Oxidation–reduction potential was significantly higher in the control sample (469.87 mV; p < 0.05). The highest peroxide value and TBARS (thiobarbituric acid reactive substances) values were recorded in S2A (1.98 meq O2 kg−1 of fat and 1.784 mg MDA kg−1, respectively), while the lowest found in S4B and OP4 (1.65 meq O2 kg−1 of fat and 1.340 mg MDA kg−1, respectively). Fatty acid profile analysis revealed that the use of LAB influenced the proportion of individual lipid fractions in fermented beef sausages. Free amino acid analysis revealed a significant effect of the LAB starter cultures used on the intensity of proteolytic transformations in sausages. The results indicate that indigenous strains of LAB can be effectively used as starter cultures in the production of fermented beef sausages. Their use contributes to improving the product’s physicochemical and textural properties and may also increase its oxidative stability and nutritional value.