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Information × Registration Number 0219U000484, 0116U002451 , R & D reports Title The biotransformation of raw meat and the formation of quality indicators of the finished products popup.stage_title Head Voitsekhivska Liubov Iystimivna, Registration Date 31-01-2019 Organization The Institute of Food Resources NAAS popup.description2 The influence of biotechnological methods of processing raw meat on the formation of the quality indicators of cooked smoked sausages is investigated. The object of research was raw meat (beef, pork); bacterial preparations “ЛРР”, “Лакмік”, “Lyocarni VH1-78”, “B-LС-78”; model samples of cooked smoked sausages. It has been established that with the use of bacterial preparations, the duration of the salting and precipitation processes of cooked smoked sausages is reduced by 2.0-2.5 times, and the shelf life at a temperature not higher than 6°C increases to 36 days instead of 30 days compared to traditional technology. Product Description popup.authors Борсолюк Л.М. Гавриленко А.В. Лизова В.Ю. Шелкова Т.В. popup.nrat_date 2020-04-02 Close