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2014 (published: 24.02.2014)
Number 1(19)
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The biological modification of meat properties with high content of connective tissue using probiotic cultures
Shestopalova I.A., Uvarova N.A.
Keywords: meat from the leg of laying hens and turkey, probiotic culture, biological preparation «Vitaflor», protein fraction, technological parameters of fermentation.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
The biological modification of meat properties with high content of connective tissue using probiotic cultures
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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Read the full article
Keywords: meat from the leg of laying hens and turkey, probiotic culture, biological preparation «Vitaflor», protein fraction, technological parameters of fermentation.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License