Technological aspects application probiotic cultures of bifidobacteria in the meat industry
The article highlights the results of an experiment in the practical use of probiotic cultures of bifidobacteria in the technology of meat products from pork to intensify the production process, prevent the loss of raw meat at different stages of the production cycle. Author conducted research to identify the degree of influence of different concentrations of probiotic preparation for functional and technological characteristics of raw meat, the percentage yield of the final product. This article describes the results of the assessment of organoleptic characteristics, keeping finished products made ​​using fermented milk concentrate.