Biotechnological techniques in the manufacture of meat products.

L. BAL-PRILIPKO, B. LEONOVА, A. BRONA

Анотація


This article presents results of comprehensive studies the quality and safety of ready meat products, such as cooked sausages. The technology of production of these sausages provided the application of biotechnological techniques - usage of bioactive food ingredients and bacterial preparations based on lactic acid (Lactobacillus sakei) and denitrifying (Staphylococcus carnosus and Staphylococcus carnosus ssp. utilis) microorganisms.

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