The monitoring of functional and technological characteristics of meat products as an aspect of creation the quality of specialty products

The paper studies the usage of probiotic cultures in the technology of specialty pork products in order to intensify the production process and prevent meat products loss at different stages of the production cycle. The author conducted the research to determine the extent of effect of different concentrations of probiotic preparation on functional and technological characteristics of meat products, the percentage product yield. This article describes the evaluation results of nutritional value, organoleptic characteristics of meat products produced using fermented milk concentrate.