Production of Raw Smoked Beef Products Using Lactobacilli

Pavel  S. Kobylyatsky; Peter  V. Skripin; Yuri  Z. Nasirov; Vyacheslav  A. Karatunov

Article Details

Production of Raw Smoked Beef Products Using Lactobacilli

Authors:

Pavel S. Kobylyatsky | Peter V. Skripin | Yuri Z. Nasirov | Vyacheslav A. Karatunov

Publisher:

KnE Social Sciences

Journal:

KnE Life Sciences Vol.0 Issue 0, pp.272-280

Document Type:

Article

Publication Date:

5/2021

Document Language:

English

Document ID (Org No.):

2001526251

pISSN:

2413-0877

Keywords:

Abstract:

 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.

Article Details

Production of Raw Smoked Beef Products Using Lactobacilli

Authors:

Pavel S. Kobylyatsky | Peter V. Skripin | Yuri Z. Nasirov | Vyacheslav A. Karatunov

Publisher:

KnE Social Sciences

Journal:

KnE Life Sciences Vol.0 Issue 0, pp.272-280

Document Type:

Article

Publication Date:

5/2021

Document Language:

English

Document ID (Org No.):

2001526251

pISSN:

2413-0877

lactobacilli in meat products

raw smoked beef

ripening beef

starter crops

Issues

Article Details

Production of Raw Smoked Beef Products Using Lactobacilli

Authors: Pavel S. Kobylyatsky | Peter V. Skripin | Yuri Z. Nasirov | Vyacheslav A. Karatunov

Publisher: KnE Social Sciences

Journal: KnE Life Sciences Vol.0 Issue 0, pp.272-280

Document Type: Article

Publication Date: 5/2021

Document Language: English

Document ID (Org No.): 2001526251

pISSN: 2413-0877

lactobacilli in meat products

raw smoked beef

ripening beef

starter crops

Issues

Authors:

Pavel S. Kobylyatsky | Peter V. Skripin | Yuri Z. Nasirov | Vyacheslav A. Karatunov

Publisher:

KnE Social Sciences

Journal:

KnE Life Sciences Vol.0 Issue 0, pp.272-280

Document Type:

Article

Publication Date:

5/2021

Document Language:

English

Document ID (Org No.):

2001526251

pISSN:

2413-0877