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The article presents a study of the effects of the enzyme preparations of protepsin, bromelain, and therizine on the quality characteristics of whole muscle turkey products. A technology has been developed and the enzyme preparations used in the production of whole muscle turkey products have been substantiated. Based on sensory and physicochemical studies, the optimal recipe composition of the product has been proposed. The quality regularities of whole muscle turkey products with respect to the enzyme preparation have been determined. The comparative study of technological parameters, affecting the enzymatic activity, has found that the Protepsin enzyme preparation was optimal for the production of whole muscle turkey products. There have been established proper ripening time for the raw material (12 hours) and the concentration of the enzyme preparation in an amount of 0.2% of the process weight, which made it possible to reduce the technological time of manufacturing whole muscle products by 20%, increase the yield of the finished product by 13%, and reduce the production costs by 13.9%.

This article presents the results of a study on the use of fermented milk microorganisms Lactobacillus curvatus (strain BSC002), Lactobacillus sakei (strain BSC030) and Lactobacillus fermentum (BSC010) in the production of raw smoked beef products from calves of Kalmyk cattle who were 24 months old. It was shown that the use of lactocultures allowed intensifying the biochemical processes that occur during salting and ripening of the meat. The findings indicated a positive effect of lactic acid microflora on the process of formation of taste, aroma and colour of the meat products. Changing the pH of the product showed that the use of lactobacilli would help to reduce the salting process; the prototype had an elastic and stable consistency on the sixth day compared with the control sample, which reached the corresponding characteristics only on the 10th day. The optimal volume of lactobacilli in beef from a technological point of view was 5% by weight of raw materials. Such a volume had a positive effect on increasing the moisture-binding capacity of meat by 3.3%, which allowed the yield of the product to increase by 6.7%. The introduction of lactobacilli in beef improved the appearance and juiciness of the finished product, and enhanced the tenderness, which allowed this product to be sold at a higher price and accordingly increased the profitability of its production by 17.6%. Production technology for uncooked smoked meat products of the highest category “Holiday Beef” were developed. Keywords: lactobacilli in meat products, raw smoked beef, ripening beef, starter crops

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