kaz44Вестник Университета Шакарима. Серия технические наукиBulletin of Shakarim University. Technical Sciences2788-79953006-0524«Шәкәрім университеті» КеАҚ10.53360/2788-7995-2025-3(19)-30kaz44-1998Research ArticleПИЩЕВАЯ ИНЖЕНЕРИЯ И БИОТЕХНОЛОГИЯ (ОРИГИНАЛЬНАЯ СТАТЬЯ)FOOD ENGINEERING AND BIOTECHNOLOGY (ORIGINAL ARTICLE)СОВРЕМЕННОЕ СОСТОЯНИЕ МИКРОБИОЛОГИЧЕСКОЙ БЕЗОПАСНОСТИ МЯСА ПРИ СОЗРЕВАНИИCURRENT STATE OF MEAT MICROBIOLOGICAL SAFETY WHEN MATURINGhttps://orcid.org/0009-0004-8441-6691МухамедовТ. А.MukhamedovT. A.

Талгат Амангалиевич Мухамедов – магистр сельскохозяйственных наук, старший преподаватель кафедры продовольственная безопасность и биотехнологии

110000, Республика Казахстан, г. Костанай, ул. Байтурсынова, 47 

Talgat Amangalievich Mukhamedov – master of Agricultural Sciences, Senior Lecturer at the Department of Food Safety and Biotechnology

110000, Republic of Kazakhstan, Kostanay, Baitursynov St., 47

cheltob@mail.ruhttps://orcid.org/0000-0002-7940-626XБайбатыровТ. А.BaibatyrovT. A.

Торебек Абелбаевич Байбатыров – кандидат технических наук, ассоциированный профессоринститута ветеринарии и агротехнологии

090009, Республика Казахстан, г. Уральск, ул. Жангир хана, 51

Torebek Abelbaevich Baibatyrov – candidate of technical sciences, acting associate Professor Institute of veterinary and agrotechnology

 090009, Republic of Kazakhstan, Uralsk, Zhangir khan str., 51 

torebek-18@mail.ruСагитоваГ. С.SagitovaG. S.

Гульназ Сансызбаевна Сагитова – старший преподаватель кафедры продовольственная безопасность и биотехнологии

110000, Республика Казахстан, г. Костанай, ул. Байтурсынова, 47 

Gulnaz Sansyzbaevna Sagitova – senior Lecturer at the Department of Food Safety and Biotechnology

110000, Republic of Kazakhstan, Kostanay, Baitursynov St., 47

gulnaz84k@mail.ruhttps://orcid.org/0000-0002-4494-4885ЕрішН. А.YerishN. A.

Нұрбол Амантайұлы Еріш – магистр технических наук, старший преподаватель кафедры продовольственная безопасность и биотехнологии

110000, Республика Казахстан, г. Костанай, ул. Байтурсынова, 47

Nurbol Amantayuly Yerish – мaster of Technical Science, Senior Lecturer at the Department of Food Safety and Biotechnology

110000, Republic of Kazakhstan, Kostanay, Baitursynov St., 47

erish.nurbol@mail.ruhttps://orcid.org/0000-0002-1102-437XГабдулинШ. С.GabdulinSh. S.

Шынгысхан Сагындыкович Габдулин – магистр сельскохозяйственных наук, старший преподаватель кафедры продовольственная безопасность и биотехнологии

110000, Республика Казахстан, г. Костанай, ул. Байтурсынова, 47

Shyngyskhan Sagyndykovich Gabdulin – master of Agricultural Sciences, Senior Lecturer at the Department of Food Safety and Biotechnology

110000, Republic of Kazakhstan, Kostanay, Baitursynov St., 47

gabdullin.80@inbox.ruКостанайский региональный университет имени Ахмета БайтұрсынұлыКазахстанKostanay Regional University named after Akhmet BaytursinulyKazakhstanЗападно Казахстанский аграрно-технический университет имени Жангир ханаКазахстанWest Kazakhstan Agrarian and Technical University named after Zhangir khanKazakhstan20250311202503(19)263276Copyright © Мухамедов Т.А., Байбатыров Т.А., Сагитова Г.С., Еріш Н.А., Габдулин Ш.С., 20252025Мухамедов Т.А., Байбатыров Т.А., Сагитова Г.С., Еріш Н.А., Габдулин Ш.С.Mukhamedov T.A., Baibatyrov T.A., Sagitova G.S., Yerish N.A., Gabdulin S.S.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://tech.vestnik.shakarim.kz/jour/article/view/1998

Обзор систематизирует актуальные научные данные о микробиологической безопасности мяса в процессе сухого и влажного созревания. Рассматриваются риски, связанные с патогенными микроорганизмами (Salmonella spp., Listeria monocytogenes, Escherichia coli O157:H7, Yersinia spp., Staphylococcus aureus), а также с бактериями порчи (Pseudomonas spp., Brochothrix spp., Psychrobacter spp.), дрожжами и плесневыми грибами. Проведена классификация микроорганизмов по их функциональной роли: патогенные, порча-продуцирующие, условно-технологические и полезные. Установлено, что параметры вызревания – температура, относительная влажность, pH, скорость воздушного потока и активность воды – критически влияют на микробную динамику и безопасность продукции. Выявлены ключевые виды, включая Latilactobacillus sakei, Debaryomyces hansenii, Pilaira anomala, Candida zeylanoides, Helicostylum pulchrum, способствующие улучшению органолептических характеристик мяса. Описана эффективность инновационных подходов: применение щелочной электролизованной воды, композитных покрытий, заквасочных культур и метагеномного анализа. Обзор подчёркивает необходимость комплексного подхода к управлению микробиологическими рисками, включающего молекулярную идентификацию, гигиенический контроль и биотехнологические решения. Полученные данные формируют научную основу для оптимизации условий созревания, повышения безопасности и качества мясной продукции.

This review focuses on modern research on the microbiological safety of the meat maturation process. Special emphasis is placed on the influence of various maturation methods on the level of microbial contamination, as well as on the risks associated with the development of pathogenic microorganisms. The analysis of key problems is carried out, including the need for precise control of maturation conditions such as temperature, humidity and composition of the gaseous medium. Promising areas of further research have been identified, aimed at improving methods for monitoring and managing the microflora of maturing meat. Special attention is paid to the development of innovative approaches that minimize microbiological risks without compromising the organoleptic characteristics of the product. In addition, the possibilities of using modern biotechnologies and molecular genetic methods for a more accurate analysis of the microbial composition of meat at different stages of maturation are being considered. The development of these areas will not only improve product safety, but also improve its quality by optimizing microbiological processes. Thus, the review highlights the need for an integrated approach to ensuring the microbiological safety of meat products at the stage of their maturation, which contributes to improving the quality and safety of the final product. The introduction of advanced technologies and the development of new control methods will minimize the risks associated with microbiological contamination, ensuring a high level of reliability and stability of the meat maturation process.

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The authors declare that there are no conflicts of interest present.