Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK
Issue:1 (19)
The possibility of using probiotic cultures in meat products technology is studied. Technological parameters of biological modification the meat properties with high content of connective tissue using probiotic cultures having proteolytic activity (concentration of the sour on the basis of biological preparation «Vitaflor», temperature and fermentation duration of minced meat) were obtained.