Using of biotechnological methods during the salting process of raw meat material
The article is devoted to the application of biotechnological methods in the process of salting for raw meat materials, their influence on the microbiological stability of the product, the formation of the necessary properties and the creation of an effective "barrier" for pathogenic microflora. In particular, the results of research on the effect of microorganisms Pediococcus acidilactici and Staphylococcus carnosus on the process of salting for raw meat materials and their role in inhibiting the development of pathogenic microorganisms and ensuring microbiological stability of the product were presented.
Based on the analysis of the results of the study, the role of the starter culture as one of the «barriers» in the technology of production of fermented meat products is determined.
Bal-Prilipko L.V., Leonova B.I., Brona I.I., Kovtun V.A.
Biotechnological methods for the salting of raw meat //
Scientific result. Technology business and service. - Vol. 4, No. 3, 2018
While nobody left any comments to this publication.
You can be first.
1. Bal'-Prilipko, L.V. (2015), Complex researches of quality of meat products made using biotechnological devices / L.V.Bal'-Prilipko, B.I. Leonova, AI Brona // Food industry of agrarian and industrial complex. No. 5. - 16-22.
2. Bal-Prilipko, L.V. (2016), Directions, achievements and prospects of biotechnology in the food industry / L.V. Bal-Prilipko, Patika MV, B.I. Leonova, ER Starkova, A. A. Brona // The Microbiological Journal -K .: - No. 3- 99-111.
3. Bal-Prilipko, L.V. (2011), Promising ways to extend the shelf life of meat products / L.V. Bal-Prilipko, B.I. Leonova, MF Perehidea, O.O. Kornievskaya // Meat business. - 2011. - No. 10. - 10-11.
4. Bal-Prilipko, L.V. (2013), Modern Functional Ingredients for Meat Products / L.V. Bal-Prilipko, B.I. Leonova, VO Korsun // Meat business. - No. 3-4. - 27-29.
5. Bochinsky, A.A. (1998), The main factors affecting the timing of the damage to the sausage articles / A.A. Bohinsky, I. D. Perepletchikov / / Meat industry. - 1998. - №6. - P. 21 - 22.
6. Foreign experience in guaranteeing the quality and safety of food products. Materials of the collection of the 6th All-Ukrainian scientific and practical conference "New trends in food technologies and quality and safety of products" (Lviv, April 16-17, 2015) / L.V. Bal-Prilipko, B.I. Leonova // Ministry of Education and Science of Ukraine, Lviv Institute of Economics and Tourism. - Lviv: Press League, 2015. - P. 89 - 91.
7. Zaias, F. (1981), Quality of Meat and Meat Products / Zaas Yu.F. - M .: Legkaya and the food industry. - 480 p.
8. Kovaleva, O.A., Zdrabova, E.M. (2017), Cheese products from beef with starting cultures with hypotensive properties. Orel: Orlovsky GAU, 13-14.
9. Kryzhskaya, T.A. (2013), Formation of taste and aroma of cheese products under the influence of bacterial preparations / T.A. Kryzhskaya., Ts.A. King, SG Danilenko, Ya.F. Zhukov, NF Usatenko // Birds and Poultry Products № 06 Rzhavki (Moscow Region): VNIIPP .- 67 p.
10. Leonova, B.I. (2012), Dynamics of change of physical and chemical properties of multicomponent brines for meat products / B.I. Leonova L.V. Bal-Prilipko // Food industry. No. 4. - pp. 9-12.
11. Pisniy, V. M. (2009), Perspective Directions for the Production of Meat and Meat-Vegetable Oil Filtration Materials / V. M. Permiy // Myasnoe Delo. - 2009. - No. 8. 15-19.
12. Sokolov, A. A. (1965), Physicochemical and biochemical bases of meat products technology / Sokolov A.А. - Moscow: Food industry, 490 p.
13. Technology of Meat and Meat Products / [L. T. Alehochina, A. S. Bolshakov, V. G. Boreskov and others]; ed. I. A. Rogov. - M.: Agropromizdat, 1988, 576 pp.
14. Timoshenko N.V., Petyev A.M. (2013), Technology of storage, processing and standardization of meat and meat products - Krasnodar: KubAHU. - 615 s.
15. Fayner G. (2010), Meat products. Scientific fundamentals, technologies, practical recommendations - SPb .: Professional, 720 p.
16. Leistner L. (2002), Hurdle effect and energy saving. In: Food Quality and Nutrition / L. Leistner. - London: Applied Science Publishers, 2002. - 553 p.