Bacterial preparation in the technology of whole-muscle products with beef

Influence of bacterial preparation ?Lakmìk? on the formation of qualitative characteristics of the whole-muscle products with beef was investigated. It is established that the application of bacterial preparation based on lactic acid bacteria influence the course of the physical, chemical, biochemical and microbiological transformation of raw materials during the salted and drying. It was researches dynamics of microflora of the bacterial preparation "Lakmìk" during the technological process. Positive effect on the formation of color, taste and aroma of the finished product was shown.