A study of biotechnological changes in raw meat during salting process

Authors

L.V. Bal-Prylypko, National University of Life and Environmental Sciences of Ukraine, Address: 15 Heroiv Oborony, 03041, Kyiv city, Ukraine, Phone: +38 067 401 86 72Follow
B.I. Leonova, National University of Life and Environmental Sciences of Ukraine, Address: 15 Heroiv Oborony, 03041, Kyiv city, Ukraine, Phone: +38 067 401 86 72
M.V. Riabovol, National University of Life and Environmental Sciences of Ukraine, Address: 15 Heroiv Oborony, 03041, Kyiv city, Ukraine, Phone: +38 067 401 86 72

Abstract

The article presents the results of research on the use of biotechnological techniques in the process of salting raw meat, their effect on the microbiological stability of the product, the formation of the necessary properties and the creation of an effective "barrier" for pathogenic microflora.The results of the research indicate the positive effects of the introduction of bacterial preparations into the raw meat when salting the meat. On the basis of the data obtained, it has been found that the use of bacterial preparations in the production of various types of sausage products is a modern and relevant biotechnological device.

First Page

16

Last Page

22

References

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Recommended Citation

Bal-Prylypko, L.V.; Leonova, B.I.; and Riabovol, M.V. (2019) "A study of biotechnological changes in raw meat during salting process," Chemical Technology, Control and Management: Vol. 2019: Iss. 2, Article 2.
DOI: https://doi.org/10.34920/2019.2.16-22