One of the main requirements for modern technologies is to expand the range of meat products by creating combined products with a balanced composition of food and biologically active substances. The purpose of the study was to develop a technology for the production of such combined meat products. The research used secondary meat raw materials of the meat processing industry: horse meat, flank and other beef muscle tissue of the second grade, which, after fermentation by a consortium of microorganisms consisting of the following cultures: Lactobacillus bulgaricus, Bifidumbacterium siccum, Staphilococcus carnosus, were used instead of the main meat raw materials in the production of sausages. The following indicators of ready-prepared products were studied: organoleptic properties, chemical, vitamin and mineral composition, toxicity and harmlessness, storage duration. The results showed that the use of this consortium of microorganisms in the production of sausage products made it possible to use secondary collagen-containing raw materials for processing. The positive influence of the proposed biotechnological method of processing meat raw materials on the organoleptic, physical-chemical, structural-mechanical, microbiological characteristics and biological value of the finished product was revealed. It was found that the use of a consortium of microorganisms increased the quality of finished products. In addition, the proposed technology has the potential to reduce the cost of production and increase the share of waste-free production in the meat processing industry.
Ammor M, Mayo B. Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update. Meat Sci-ence. 2007. p. 138–46.
2.
Andreeva A, Nikolaeva O, Ismagilova E, Tuktarov V, Fazlaev R, Ivanov A, et al. Effect of probiotic preparations on the intestinal microbiome. Journal of Engineering and Applied Sciences. 2018. p. 6467–72.
3.
Antipova L, Glotova I, Rogov I. Research methods of meat and meat products. Kolos Publ; 2001.
4.
Antipova L, Glotova I, Storublevtsev S, Boltyhov J, Vtorushina I, Ilina N, et al. Biotechnology and the ecology of big cities. 2011. p. 159–70.
5.
Antipova L, Gorbunkov M, Storublevtsev S. The experience of enzyme preparations application in the processing of animal origin raw materials. European Journal of Natural History. 2015. p. 42–3.
6.
Antipova L, Uspenskaj M. Biomodifikatsiya plasma protein complex blood of farm animals in preventive technologies and products for special purposes. 2016. p. 167–71.
7.
Armuzzi A, Cremonini F, Ojetti V, Bartolozzi F, Canducci F, Candelli M, et al. Effect of Lactobacillus GG supplementation on antibioticassociated gastrointestinal side effects during Helicobacter pylori eradication therapy: A pilot study. Digestion. 2001. p. 1–7.
8.
Baka A, Papavergou E, Pragalaki T, Bloukas J, Kotzekidou P. Effect of selected autochthonous starter cultures on processing and quality characteristics of Greek fermented sausages. LWT-Food Science and Tech-nology. 2011. p. 54–61.
9.
Casquete R, Benito M, Martin A, Ruiz-Moyano S, Hernandez A, Cordoba M. Effect of autochthonous starter cultures in the production of “salchichon”, a traditional Iberian dryfermented sausage, with different ripening processes. LWT-Food Science and Technology. 2011. p. 1562–71.
10.
Cheng Q, Sun DW. Factors affecting the water holding capacity of red meat products: A review of recent research advances. Critical Reviews in Food Science and Nutrition. 2008. p. 137–59.
11.
Coton M, Delbes-Paus C, Irlinger F, Desmasures N, Le Fleche A, Stahl V, et al. Diversity and assessment of potential risk factors of gram-negative isolates associated with french cheeses. Food Microbiology. 2012. p. 88–98.
12.
Digaitiene A, Hansen A, Juodeikiene G, Eidukonyte D, Josephsen J. Lactic acid bacteria isolated from rye sourdoughs produce bacteriocin-like inhibitory substances active against bacillus subtilis and fungi. Journal of Applied Microbiology. 2012. p. 732–42.
13.
Fischer K. Drip loss in pork: Influencing factors and relation to further meat quality traits [International Workshop on Drip Loss and Water Holding Capacity of Porcine Meat. Journal of Animal Breeding and Genetics. 2007. p. 12–8.
14.
Fletcher D. Poultry meat quality. Worlds Poultry Science Journal. 2002. p. 131–45.
15.
Gabitov I, Mudarisov S, Gafurov I, Ableeva A, Negovora A, Dav-Letshin M, et al. Evaluation of the efficiency of mechanized technological processes of agricultural production. Journal of Engineering and Applied Sciences. 2018. p. 8338–45.
16.
Gabitov I, Negovora A, Khasanov E, Galiullin R, Farhshatov M, Khamaletdinov R, et al. Risk reduction of thermal damages of units in machinery heat preparation for load acceptance. Journal of Engineering and Applied Sciences. 2019. p. 709–16.
17.
Gavrilova N, Chernopolskaya N, Rebezov M, Moisejkina D, Dolmatova I, Mironova I, et al. Advanced biotechnology of specialized fermented milk products. International Journal of Recent Technology and Engineering. 2019. p. 2718–22.
18.
Gizatov A, Gizatova N. Biotechnological aspects of bifidobacteria usage to obtain products of animal origin with the desired properties. Innovative Processes in AgroIndustrial Complex. 2015. p. 105–6.
19.
Hatakka K, Savilahti E, Ponka A, Meurman J, Poussa T, Nase L, et al. Effect of long term consumption of probiotic milk on infections in children attending day care centres: Double blind, randomised trial. British Medical Journal. 2001. p. 1327–9.
20.
Holko I, Hrabe J, Salakova A, Rada V. The substitution of a traditional starter culture in mutton fermented sausages by Lactobacillus acidophilus and Bifidobacterium animalis. Meat Science. 2013. p. 275–9.
21.
Karam L, Jama C, Dhulster P, Chihib NE. Study of surface interactions between peptides, materials and bacteria for setting up antimicrobial sur-faces and active food packaging. J. Mater. Environ. Sci. 2013. p. 798–821.
22.
Knol J, Poelwijk E, Van Der Linde E, Wells J, Bronstrup A, Kohlschmidt N, et al. Stimulation of endogenous bifidobacteria in term infants by an infant formula containing prebiotics. Journal of Pediatric Gastroenterology and Nutrition. 2001. p. 399.
23.
Lamanov A, Ivanov Y, Iskhakov R, Zubairova L, Tagirov K, Salikhov A. Beef quality indicators and their dependence on keeping technology of bull calves of different genotypes. Aims Agriculture and Food. 2020. p. 20–9.
24.
Nesterenko A, Koshchaev A, Kenijz N, Akopyan K, Rebezov M, Okuskhanova E. Biomodification Of Meat For Improving Functional-Technological Properties Minced Meat. Research Journal of Pharmaceutical Biological and Chemical Sciences. 2018. p. 95–105.
25.
Rakhimov Z, Mudarisov S, Rakhimov I, Farkhutdinov I, Mukhametdinov A, Gareev R, et al. Reasoning a construction diagram and parameters of tillers for primary cultivation. Journal of Engineering and Applied Sciences. 2018. p. 8812–8.
26.
Sufiyanova F, Gizatov A, Aznabaeva A. Herstellen der halbfertigen produkte aus fleisch. 2012. p. 272–3.
27.
Sultanova R, Gabitov I, Yanbaev Y, Yumaguzhin F, Martynova M, V, et al. Forest melliferous resources as a sustainable development factor of beekeeping. Israel Journal of Ecology and Evolution. 2019. p. 77–84.
28.
Sydykova M, Nurymkhan G, Gaptar S, Rebezov Y, Khayrullin M, Nesterenko A, et al. Using of lactic-acid bacteria in the production of sausage products: Modern conditions and perspectives. International Journal of Pharmaceutical Research. 2019. p. 1073–83.
29.
Wang X, Ren H, Liu D, Zhu W, Wang W. Effects of inoculating lactobacillus sakei starter cultures on the microbiological quality and nitrite depletion of chinese fermented sausages. Food Control. 2013. p. 591–6.
30.
Zinina O, Rebezov M, Vaiskrobova E. A microstructure of the modelling systems on the basis of the ferment raw material with a high collagen content. Pakistan Journal of Nutrition. 2016. p. 249–54.
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
