Scientific substantiation of principles of design technology of delicious meat products with improved consumer characteristics

The impact of biotechnology media refers to innovative methods of processing and plays an important role in the maturation and salting, allowing purposefully regulate functional and technological properties of raw materials and control the quality of whole muscle meat at all stages of production. Kefinar - fermented organic products produced by fermentation of milk phased kefir starter and ferment complex, which is based on the probiotic strain Lactobacillus acidophilus acidophilic strain “Narine TNSi”. Microorganisms belonging to the Kefinara have high technological properties and synthesized during the life of a number of biologically active components. When analyzing the effect of probiotic cultures in the functional and technological properties of raw meat found that in the later stages of maturation water binding capacity test samples grew more intense, due to the accumulation of tissue fluid of low molecular weight substances and exopolysaccharides synthesized by microorganisms. As a result of the maturation test samples pH reaches a value of 6.02 and 5.90, which contributed to the suppression of vital activity of pathogenic organisms develop optimal nitrite color of delicious products. As a result of the complex metabolic processes of microorganisms the accumulation of protein and B vitamins in the samples carbonade ripening with probiotic cultures found protein content - by 6.2 and 7.5 % higher vitamin B 2 - by 16.0 and 45.3 % vitamin B 1 - 20.0 and 41.6 % respectively, higher than the control samples. Tasting Commission noted that prototypes of delicious meat products were characterized by attractive appearance, a pronounced color on the cut, delicate texture characteristic of a specific taste and aroma. Moreover, samples of meat products, maturing with bioproduct Kefinar differed most pronounced meat flavor with notes of butter and smoked flavor characteristic of homogeneous and a fibrous structure on the cut.