ӘРТҮРЛІ СТАРТЕР ДАҚЫЛДАРЫНЫҢ ЖЫЛҚЫ ЖӘНЕ СИЫР ЕТТЕРІН ФЕРМЕНТАЦИЯЛАУ ДИНАМИКАСЫНА, МИКРОБИОЛОГИЯЛЫҚ БЕЛСЕНДІЛІГІНЕ ЖӘНЕ ЖАРТЫЛАЙ-ЫСТАЛҒАН ШҰЖЫҚ ӨНІМДЕРІНІҢ ЫЛҒАЛ ҰСТАУ ҚАБІЛЕТІНЕ ӘСЕРІ

Abstract

The aim of this article is to study the influence of various commercial starter cultures on the fermentation processes of meat raw materials and the formation of high-quality properties of cooked-smoked products. Horse meat and beef were used as the objects of study. The fermentation process was carried out using three different starter cultures, differing in microbiological composition. After inoculation beef and horse meat with starter cultures, it was found that the microorganisms contained in the commercial culture have a significant positive effect on the fermentation intensity, pH level, and microbiological parameters of the meat raw materials. Due to the starter cultures, experimental samples containing lactic acid bacteria ensured a decrease in pH to an optimal level and the growth of beneficial microflora compared to control samples. In experimental samples prepared using the "Rapid" starter containing strains of Lactobacillus sakei and Staphylococcus carnosus, the decrease in pH was at an optimal level, with a predominance of bacterial microorganisms and high water-holding capacity. The results confirm the feasibility of using commercial starter cultures to control fermentation processes and improve the quality stability of meat products.