INFLUENCE OF STARTER CULTURES ON THE QUALITY AND HYGIENE INDICATORS OF RAW-DRIED “SUDZHUK” AND FILLET

The application of selected microbial cultures, accelerating the ripening process of dried meat products, has a beneficial effect on economic results, but has changed their organoleptic and quality indicators. In recent years, however among the consumers there have been a return to the tastes of Bulgarian raw-dried products produced by traditional technologies. In the present study, indicators of raw-dried “sudzhuk” and fillet, produced in both ways, were compared. The research has shown that even without the addition of microbial cultures, based on the natural microflora of the raw materials and the production environment typical to the geographical region, “sudzhuk” and fillet can be produced with good drying characteristics (aw and pH) and excellent organoleptic qualities.