Improvement of the quality of pork meat during salting due to the use of starter bacterial cultures
Svitlana Danylenko,
Liana Nedorizanyuk,
Oksana Potemska
et al.
Abstract:The influence of the starter cultures, such as Lactobacillus rhamnosus, L. plantarum, Kocuria rosea, Staphylococcus carnosus, L. plantarum, L. rhamnosus and L. paracasei, on the functional-technological and physicochemical characteristics of the pork meat during the salting is investigated in this paper. It has been proven that the use of these starter cultures in the technology of raw ba-lik products makes it possible to obtain finished products with improved quality indicators, which is promising in the food… Show more
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