TECHNOLOGICAL FEATURES OF THE USE OF BACTERIAL PREPARATIONS IN THE PRODUCTION OF RAW-DRIED BEEF MEAT LAYERS
DOI:
https://doi.org/10.31548/humanhealth.4.2024.28Keywords:
raw meat, meat salting, microbiological purity, plasticity, mass fraction of moisture, organoleptic quality indicatorsAbstract
It is relevant to use the combined technology of beef brine for raw products with the use of bacterial preparations, which makes it possible to reduce the content of sodium nitrite and contributes to the production of food products that are safe for consumption.
The purpose of the study is to determine the effectiveness of using a bacterial preparation that contains bacteria strains of Pediococcus acidilactici and Staphylococcus carnosus in producing raw meat flakes.
It was established that at the 8th hour of salting the beef, the pH value in the experimental sample was 5.62, which is 0.5 less than the control. At the 16th hour of salting, the pH value in the control sample decreased by 0.1; in the experimental sample, this value was 5.59. After 24 hours of salt, the pH value in the experimental sample was 5.56, which is 0.9 less than the control.
Bacteria of the group of coliforms, Salmonella, Sulfite-reducing clostridia, Listeria monocytogenes and Staphylococcus aureus were not detected in salted beef using the bacterial preparation after 72 hours of exposure, which indicates the microbiological purity of the meat raw material.
It was established that at the 8th hour of salting with a bacterial preparation, the experimental sample of beef was characterized by a lower (by 1.4%) moisture content compared to the control. After 24 hours of curing, the experimental beef sample was characterized by a moisture content of 68.8 %, which is 1.7 % less than the control. At the 16th hour of salting, the experimental sample of beef was characterized by increased plasticity by 0.2 cm2/g compared to the control. At the 24th hour of salting, the experimental sample of beef had a plasticity index increased by 0.3 cm2/g compared to the control.
Raw dried beef flakes produced using a bacterial preparation for 60 days of storage were characterized by a peroxide value of 0.85 mg-eq O2/kg, lower by 0.19 mg-eq O2/kg compared to the control. Raw dried beef flakes for 180 days of storage were characterized by a lower peroxide value (0.22 mg-eq O2/kg) than the control.
Using a bacterial preparation during the salting of beef made it possible to increase the organoleptic quality indicators of raw meat flakes.
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