Model Minced Poultry Meat Biomodification with Starter Cultures
Andrey Georgievich Koshchaev1, Anton Alekseevich Nesterenko2, Damir Saferbievich Shhalahov3, Alexander Anatolyevich Lysenko4, Sergey Viktorovich Shabunin5, Olga Gennadievna Lorets6, Viktor Vladimirovich Goushchin7

1Andrey Georgievich Koshchaev*, Kuban State Agrarian University, Krasnodar, Russia.
2Anton Alekseevich Nesterenko, Kuban State Agrarian University, Krasnodar, Russia.
3Damir Saferbievich Shhalahov, Kuban State Agrarian University, Krasnodar, Russia.
4Alexander Anatolyevich Lysenko, Kuban State Agrarian University, Krasnodar, Russia.
5Sergey Viktorovich Shabunin, Russian research veterinary institute of pathology, pharmacology and therapy, Voronezh, Russia.
6Olga Gennadievna Lorets, Federal State Budgetary Education Institution of Higher Education «Urals State Agrarian University», Yekaterinburg, Russia.
7Viktor Vladimirovich Goushchin, All-Russian Scientific Research Institute of Poultry Processing Industry» – Branch of the Federal State Budget Scientific Institution Federal Scientific Center «All-Russian Research and Technological Poultry Institute» of Russian Academy of Sciences, Moscow, Russia.
Manuscript received on September 23, 2019. | Revised Manuscript received on October 15, 2019. | Manuscript published on October 30, 2019. | PP: 4987-4992 | Volume-9 Issue-1, October 2019 | Retrieval Number: A2117109119/2019©BEIESP | DOI: 10.35940/ijeat.A2117.109119
Open Access | Ethics and Policies | Cite | Mendeley
© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC BY-NC-ND license (

Abstract: Dry-cured and raw smoked sausages have always been in great demand among the population. However, the long and complicated technological process results in the high cost of the finished product. In this regard, there is a need for developing and introducing new types of gourmet products with high nutritional and physicochemical properties. Implementation of this task requires a systematic approach. The paper presents a study of the influence of starter cultures on poultry raw meat. The research involved white and red raw chicken meat separately. For preparing model mince, raw meat was ground in a frozen meat cutter with 3 mm mesh diameter, subjected to biomodification, and placed into the edible coating. At each stage of the process, the most important technological parameters were monitored, such as pH, accumulation of lactic acid, and the growth of microorganisms in the model mince. The results of the study indicate, by the main indicators, more complete biomodification by Almi 2 starter cultures.
Keywords: Raw meat, biomodification, poultry meat, microflora, ripening.