POSITIVE EFFECTS OF STARTER CULTURES ON SENSORY CHARACTERISTICS OF MEAT PRODUCTS

Abstract

With the development of microbiology, modern technique and technology, a large number of types of microorganisms in concentrated form (starter cultures) have been selected.

Today, starter cultures are widely used in the meat processing industry. Their use prevents the growth of pathogenic microorganisms and improves the sensory characteristics of the finished products. Furthermore, they have a standard quality, they reduce the variation in the product quality, and they control and accelerate the fermentation process in some meat products. With their biochemical activity, starter cultures contribute to the development of color, improve the consistency, affect the taste, smell and aroma of the finished product. The use of starter cultures contributes to the finished product having superior sensory characteristics, and at the same time starter cultures affect the greater microbiological safety of the product. For these reasons starter cultures should find greater use in the meat processing industry.