Scientific Journal of KubSAU

There were presented the results of researches of influence of low-frequency electromagnetic influence on muscular tissue of pork or meat in this work. There were cited photos, substantiation and comparison of the obtained result

In the article we have presented the results of the approbation of the technology of intensification of smoked sausages with application of electromagnetic processing with low frequencies of starting cultures and meat raw materials

With biotechnology development, working out and introduction of the new technologies focused on an intensification of a complex of difficult biochemical transformations which proceed in meat raw materials by manufacture smoked sausages became possible. One of such ways is introduction of starting cultures in a compounding of sausages. In this article we have presented the researches of perspective microbial strain and the choice of the strain for creation of starting cultures

In the article we present the results of working out the device for electromagnetic processing of meat raw materials and starting cultures. The device’s key parameters are resulted; the choice of parameters of electromagnetic processing of meat raw materials and starting cultures is proved

Smoked sausages are favorite products of many people. In this work the basic aspects of application of the mixes are presented, the basic characteristic of applied starting cultures is presented

The growth of profitability is the main task of any company. Having faced low purchasing capacity of consumers, and also with shortage and the high price of raw materials, manufacturers of meat products not to be ruined, are compelledto reduce percent of the maintenance of meat. Thus it is necessary to optimize a compounding for preservation physical, chemical and organoleptic properties of a ready product. For these purposes, various software products are used. In the article we present the analysis of the work of the ОPТIМIТ program

The products containing consortia lactic and bifidobacteria, play an important role in a food of people, especially children, persons of advanced age and patients. Microorganisms - active producers of the useful substances capable to transformation of connections natural or synthesized by a chemical way in substances valuable to the person. In this article the researches of the influence of consortia of microorganisms on meat raw materials are presented

The article presents the results of the studies of the effects of low-frequency electromagnetic field on starter cultures. It suggests a possibility of using electromagnetic technology in smoked sausages

The article presents the results of the studies of the biological safety of raw sausages using electromagnetic processing of raw meat and starter cultures

In foreign practice we have a great demand of using smoked sausage products with a smeared consistence. In the article the basic aspects of manufacturing smoked sausages with a smeared consistence are resulted: the choice of spices, starting cultures and the way of drawing up of forcemeat