Development of technology for the production of sausage produce using secondary collagen-containing raw materials

Development of technology for the production of sausage produce using secondary collagen-containing raw materials

Blog Article

One of the main requirements for modern technologies is to expand the range of meat Cheek Stain products by creating combined products with a balanced composition of food and biologically active substances.The purpose of the study was to develop a technology for the production of such combined meat products.The research used secondary meat raw materials of the meat processing industry: horse meat, flank and other beef muscle tissue of the second grade, which, after fermentation by a consortium of microorganisms consisting of the following cultures: Lactobacillus bulgaricus, Bifidumbacterium siccum, Staphilococcus carnosus, were used instead of the main meat raw materials in the production of sausages.The following indicators of ready-prepared products were studied: organoleptic properties, chemical, vitamin and mineral composition, toxicity and harmlessness, storage duration.

The results showed that the use of this consortium of microorganisms in RJ-45/RJ-11/RJ-12 Connectors the production of sausage products made it possible to use secondary collagen-containing raw materials for processing.The positive influence of the proposed biotechnological method of processing meat raw materials on the organoleptic, physical-chemical, structural-mechanical, microbiological characteristics and biological value of the finished product was revealed.It was found that the use of a consortium of microorganisms increased the quality of finished products.In addition, the proposed technology has the potential to reduce the cost of production and increase the share of waste-free production in the meat processing industry.