Published date: Apr 05 2021

Journal Title: KnE Life Sciences

Issue title: DonAgro: International Research Conference on Challenges and Advances in Farming, Food Manufacturing, Agricultural Research and Education

Pages: 272–280

DOI: 10.18502/kls.v0i0.8957

Pavel S. Kobylyatsky kpspersia@mail.ruDon State Agrarian University, Faculty of biotechnology, 24, Krivoshlykova Street, 346493, Persianovsky, Rostov region, Russia

Peter V. SkripinDon State Agrarian University, Faculty of biotechnology, 24, Krivoshlykova Street, 346493, Persianovsky, Rostov region, Russia

Yuri Z. NasirovDon State Agrarian University, Faculty of biotechnology, 24, Krivoshlykova Street, 346493, Persianovsky, Rostov region, Russia

Vyacheslav A. KaratunovDon State Agrarian University named after I.T. Trubilin, Department of parasitology, veterinary and sanitary expertise and epizootiology, 13, Kalinina Street, 350044, Krasnodar, Russia

This article presents the results of a study on the use of fermented milk microorganisms Lactobacillus curvatus (strain BSC002), Lactobacillus sakei (strain BSC030) and Lactobacillus fermentum (BSC010) in the production of raw smoked beef products from calves of Kalmyk cattle who were 24 months old. It was shown that the use of lactocultures allowed intensifying the biochemical processes that occur during salting and ripening of the meat. The findings indicated a positive effect of lactic acid microflora on the process of formation of taste, aroma and colour of the meat products. Changing the pH of the product showed that the use of lactobacilli would help to reduce the salting process; the prototype had an elastic and stable consistency on the sixth day compared with the control sample, which reached the corresponding characteristics only on the 10th day. The optimal volume of lactobacilli in beef from a technological point of view was 5% by weight of raw materials. Such a volume had a positive effect on increasing the moisture-binding capacity of meat by 3.3%, which allowed the yield of the product to increase by 6.7%. The introduction of lactobacilli in beef improved the appearance and juiciness of the finished product, and enhanced the tenderness, which allowed this product to be sold at a higher price and accordingly increased the profitability of its production by 17.6%. Production technology for uncooked smoked meat products of the highest category “Holiday Beef” were developed.

Keywords: lactobacilli in meat products, raw smoked beef, ripening beef, starter crops

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