# Evaluation of the Nutritional Quality and Shelf Life of
###### Abstract  
The aim of this study was to produce two fermented processed foods made from sheep meat, one of them inoculated with the probioticic _Lactobacillus casei_ and the other with _Lactobacillus paracasei_, evaluating their microbial growth, viability, and the efficiency of these microorganisms as bioconservants. To that effect, physicochemical, physical, and microbiological analyses were carried out, as well as a count of lactic acid bacteria (LAB). The results regarding the physicochemical and physical characteristics were in accordance with Brazilian legislation, except for the humidity and carbohydrate analysis and water activity, the values of which were not in accordance with the legislation. However, the microbiological results regarding the pathogenic microorganisms' growth were within the standard established in the legislation until the end of the time of analysis. Regarding the presence of probiotics, both fermented processed foods had values higher than \(10^{7}\) CFU/g relative to LAB count until the limit of 84 days. From these results, it can be concluded that the probiotics are viable, showing bioconservative activity and proper consumption conditions, since they are in conformity with the legislation. meat product; lactic acid bacteria; probiotics 202420242024202420242024202420242020242024202420202420242020242020242020242020242020242020242020242020202420202024202020242020202420202024202020202420202020242020202420  
There are many genres of bacteria with evidence of being probiotic. For example, _Lactobacillus_ and _Bifidobacteria_ are associated with a lower risk of developing food allergies, such as to gluten and other types of proteins [6]. These lactic acid bacteria contribute to the prevention of infections, in addition to having anticarcinogenic effects [7]. They also improve digestion and nutrient absorption by the consumer's intestinal cells and act in bioconservation, which shows that they highly influence food [8]. The meat industry has been interested in the development of products in this field, seeking higher competitiveness in the market. Sheep meat and its derivatives constitute a group of food with high nutritional value, given that they are rich in protein and contain a number of vitamins and minerals. Moreover, they show many benefits for the human body, including strengthening the immune system, which is directly linked to the reduction in the occurrence of diseases such as cancer and anemia [9; 10]. One of the most commonly consumed meat products are salami-type fermented sausages, which display optimal characteristics for the multiplication of lactic acid bacteria. LAB can be inoculated during the formulation, aiming to turn the product into a type of functional food, increasing the nutritional quality of the meat used in its production [11]. Some commonly known conservation methods, such as using fermentation during processing, are characterized by many biochemical, biophysical, and microbiological changes [12]. The practice of making salami-type fermented sausages uses fermentation as a basic conservation principle; however, combined methods of preservation can be used, such as probiotic inoculation, allowing the achievement of a high-quality and stable final product [13]. Furthermore, the use of probiotics makes it possible to reduce the use of curing salts (nitrites and nitrates), which decreases the possibility of nitrosamine (potentially carcinogenic substance) formation, a potent carcinogenic substance that causes damage to DNA, base mutations, and induces cancer, mainly the colorectal type [14; 15]. Therefore, there is an increasing need to understand the incorporation of these bacteria in food products and their effect throughout their growth. The field of predictive microbiology is one of the main tools responsible for measuring food safety and it studies the microbial growth in food through environmental conditions and their storage conditions or functional capacity [16].