The processes of natural fermentation of raw meats, as well as intensive technologies based on them, make it possible to provide rheological characteristics of finished products acceptable to consumers, especially the products made from beef. Biochemical changes in raw materials caused by the action of enzymes make it possible to provide acceptable functional and technological properties, intensify the production process, improve the storage capacity of products, raise the nutritional value of finished products and the degree of digestibility of meat products by humans. Relevance of the topic. Introduction of advanced technologies in the domestic meat processing industry. The subject is oxidative properties of fermented beef. The purpose of the work is a scientific substantiation of the most rational ways of fermenting meat raw materials, establishing requirements for raw materials for the production of fermented meat. Research methods. Statistical processing of the obtained results was performed based on the calculation of arithmetic mean values and the mean square error. The results of the study. A dry fermentation method was chosen for 18 days at a temperature of (2±2)°C, humidity – (75- 80)%. It was determined that the pH value on the first day of storage (fermentation) in two experimental samples of the long back muscle isolated from the carcasses of Aberdeen Angus bulls has an overestimated value (more than 6.2 units), which characterizes their possible involvement in the DFD meat group; according to the sensorial evaluation, the meat of these samples has certain differences: a darker color and a tougher texture than in other experimental samples. It has been established that in terms of structural and mechanical parameters, meat from different breeds of experimental animals also has differences: elasticity ranges from 18.2 kN/m2 to 28.3 kN/m2, penetration forces - from 152.3 kN/m2 to 465.3 kN/m2, which is associated with different pH levels. It has been established that during storage, the rheological properties of beef improve: the penetration force decreases, the elasticity increases. A positive effect of fermentation for 18 days at a temperature of (2 ± 2)°C on the consumer characteristics of meat was also found.
