Model minced poultry meat biomodification with starter cultures

Abstract

Dry-cured and raw smoked sausages have always been in great demand among the population. However, the long and complicated technological process results in the high cost of the finished product. In this regard, there is a need for developing and introducing new types of gourmet products with high nutritional and physicochemical properties. Implementation of this task requires a systematic approach. The paper presents a study of the influence of starter cultures on poultry raw meat. The research involved white and red raw chicken meat separately. For preparing model mince, raw meat was ground in a frozen meat cutter with 3 mm mesh diameter, subjected to biomodification, and placed into the edible coating. At each stage of the process, the most important technological parameters were monitored, such as pH, accumulation of lactic acid, and the growth of microorganisms in the model mince. The results of the study indicate, by the main indicators, more complete biomodification by Almi 2 starter cultures.