The biological modification of meat properties with high content of connective tissue using probiotic cultures Scientific journal NRU ITMO Series Processes and Food Production Equipment

Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
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ISSN:2310-1164

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2014 (published: 24.02.2014)

Number 1(19)

Home > Issue > The biological modification of meat properties with high content of connective tissue using probiotic cultures

The biological modification of meat properties with high content of connective tissue using probiotic cultures

Shestopalova I.A., Uvarova N.A.

The possibility of using probiotic cultures in meat products technology is studied. Technological parameters of biological modification the meat properties with high content of connective tissue using probiotic cultures having proteolytic activity (concentration of the sour on the basis of biological preparation «Vitaflor», temperature and fermentation duration of minced meat) were obtained.
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Keywords: meat from the leg of laying hens and turkey, probiotic culture, biological preparation «Vitaflor», protein fraction, technological parameters of fermentation.

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