Scientific Journal of KubSAU

For today, creation of the technologies, allowing lowering the cost price of manufacture of meat products, thus guaranteeing the consumer the same set of quality standards is very important. Due to 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 of sausage products became possible

In this article we present the results of selection of optimum starting culture for manufacture of dried sausages from white and red fowl. The basic functional-technological properties of forcemeat from different parts of fowl with addition of starting cultures are resulted

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

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

In article the results of research of sausages for baby food are presented during storage at various temperatures. The results microbiological, organoleptic and microstructural researches are shown

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

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

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