BIOTEHNOLOGICHESKIE ASPEKTY ISPOL'ZOVANIYA STARTOVYH KUL'TUR PRI PROIZVODSTVE MYASNYH PRODUKTOV
Authors:
1.
KNRTU
2.
KNRTU
3.
KNRTU
Type:
Article
eLocation:
Status:
Published
Received:
20.04.2023
Accepted:
01.08.2025
Published:
01.08.2025
Subject area:
UDC 664
Language:
Russian
Keywords:
стартовые культуры, мясные продукты, созревание мяса, сыровяленые мясопродукты, starter cultures, meat products, meat maturation, dried sausage meat
Abstract (English):
Promising lines of application of starter cultures of microorganisms to improve the quality of meat with signs and DFD meat products made of it. Found that the use of new strains of lactic acid microorganisms can improve the technological and organoleptic characteristics of the final product, use the raw meat with reduced functional and technological properties.
Promising lines of application of starter cultures of microorganisms to improve the quality of meat with signs and DFD meat products made of it. Found that the use of new strains of lactic acid microorganisms can improve the technological and organoleptic characteristics of the final product, use the raw meat with reduced functional and technological properties.
Keywords:
стартовые культуры, мясные продукты, созревание мяса, сыровяленые мясопродукты, starter cultures, meat products, meat maturation, dried sausage meat
стартовые культуры, мясные продукты, созревание мяса, сыровяленые мясопродукты, starter cultures, meat products, meat maturation, dried sausage meat
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