Analysis of the quality and safety of meat products at their use in the production of probiotic cultures

This article describes biotechnological methods for modification of raw meat, methods to control physical chemical and microbiological processes, which resulted in the formation of a structure, color and taste aromatic delicacy product specifications, terms of storage.The authors conduct testing of bacterial ferments, produced by LLC “Biokor” in the process of production boiled smoked products from pork and poultry. It is stated that bacterialculture ferments contribute to the formation of organoleptic characteristics, nutritional value ofmeat product, improve its safety, and increase sanitary and hygienic safety.