2408-9346Research result. Business and Service Technologies2408-934610.18413/2408-9338-2018-4-4-0-31517INTERDISCIPLINARY RESEARCH IN THE FIELD OF BUSINESSThe influence of starting cultures on epidemiological and qualitative indicators of meat snacksThe influence of starting cultures on epidemiological and qualitative indicators of meat snacksBal'-PrilipkoLarisa VatslavovnaBal'-PrilipkoLarisa Vatslavovnabplv@mail.ruLeonovaBogdana IgorevnaLeonovaBogdana Igorevnawebmed89@mail.ruBronaAnna IgorevnaBronaAnna Igorevnawebmed89@mail.ruKovtunVlada AleksandrovnaKovtunVlada Aleksandrovnakovtunvlada@gmail.com20184400

The article is devoted to the influence of bacterial preparations on the quality indicators of meat snacks, as well as on the microbiological stability of the product during storage. Particular emphasis is given to the results of the studies on changes in the acid, peroxide, and thiobarbituric values during the storage period, as well as to the microbiological indicators of the end product and their role in preventing the development of pathogenic microorganisms and ensuring the microbiological stability of the product. Based on the analysis of the research results, the role of starter cultures is determined in increasing the storage duration of meat snack products, as well as in preventing the development of pathogenic microorganisms and ensuring the microbiological stability of the product.

The article is devoted to the influence of bacterial preparations on the quality indicators of meat snacks, as well as on the microbiological stability of the product during storage. Particular emphasis is given to the results of the studies on changes in the acid, peroxide, and thiobarbituric values during the storage period, as well as to the microbiological indicators of the end product and their role in preventing the development of pathogenic microorganisms and ensuring the microbiological stability of the product. Based on the analysis of the research results, the role of starter cultures is determined in increasing the storage duration of meat snack products, as well as in preventing the development of pathogenic microorganisms and ensuring the microbiological stability of the product.

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