CURRENT STATE OF MEAT MICROBIOLOGICAL SAFETY WHEN MATURING

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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