BIOTECHNOLOGICAL PROCESS INTENSIFICATION AND JUSTIFICATION OF INGREDIENT SELECTION TO IMPROVE THE QUALITY OF DRY-CURED POULTRY PRODUCTS

This article presents the scientific rationale for the analysis and selection of ingredients aimed at improving the quality of dry-cured poultry products and intensifying biotechnological processes. At present, an urgent task in the food industry is the production of new types of products with high nutritional and biological value, as well as favorable organoleptic characteristics. The study examined the possibility of controlling biotechnological, biochemical, and microbiological processes through the use of probiotic cultures and hydroalcoholic extracts based on herbal raw materials.
When selecting phytoextracts, not only their physiological value was taken into account, but also their organoleptic compatibility with poultry meat and their suitability for use with probiotic cultures. Experimental studies established that rosehip extract at a concentration of 0.4% had different effects on the growth of probiotic strains: a decrease in the growth of L. plantarum was observed, while L. casei showed stable growth potential. In addition, it was demonstrated that the use of lactic acid bacteria and bifidobacteria in a 1:2 ratio ensures their mutual quantitative balance and contributes to the optimization of proteolytic activity.
The conducted research has shown that the combined use of probiotic cultures and phytopreparations in the production technology of dry-cured poultry products makes it possible to improve product quality, accelerate maturation stages, and ensure the stability of technological processes.

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