Production technology of half-smoked sausages

The article discusses the influence of starter cultures on quality meat for semi-smoked sausages. Attractive attention to biologically active, organoleptic and physic-chemical results includes fermented beef produce a finished product. use significantly affects tenderness, juiciness, nutritional value raw materials, formation required level structure adhesive ability, improves characteristics due effect muscle tissue components. For production sausage, it was decided treat materials with culture in amount 0.08%, 0.1%, 0.15%, using processing culture, we determined physicochemical, microbiological, indicators, as well pH acidity, moisturebinding capacity Based generalization experimental studies, particular, technology sausages is based liquid propionic acid bateria ProBioLiz (2 strains bacteria Propionibacterium shermani lactobacilli Lactobacillus acidophilus, L.casei, L.Plantarum). optimal ratio "ProBioLiz" lactobacillus L.Plantarum) fermentation time 8 hours.