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BIOMODIFICATION OF RAW MEAT IN ORDER TO OBTAIN FUNCTIONAL PRODUCTS ENRICHED WITH BENEFICIAL MICROFLORA

Anton Nesterenko, Andrey Koshchaev, Nadezhda Kenijz, Albina Luneva, Albina Varivoda

Products that have a consortium of lactic acid and bifidobacteria in their composition play an important role in the nutrition of people, especially children, the elderly and the sick. Microorganisms are active producers of useful substances capable of transforming natural compounds or chemically synthesized compounds into substances valuable to humans. The aim of the work is to study the consortia of microorganisms capable of softening low-grade and tough raw materials in order to enrich the food with microflora, which improves digestion. The objects of study were selected cultures of Lactobacillus plantarum, Bifidobacterium siccum, Staphylococcus carnosu, raw meat beef flank, beef meat and horse meat. Studies of functional, technological, and physicochemical properties were carried out in accordance with standard research methods. In the course of work, consortiums of microorganisms for functional and technological properties of model forcemeats were studied. The introduction of starter cultures with a given composition contributes to increasing the quality of raw meat, accelerating the salting, affects the physico-chemical, structural, mechanical and biological value of raw meat. Keywords:functional and technological properties, starter cultures, meat raw materials, microflora.

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