Improving the taste and accelerating the maturation of meat: the latest developments of Omsk scientists

Modern technologies in the food industry are developing rapidly, and one of the striking examples of this progress is the research conducted by scientists from Omsk Polytechnic University. Their project is aimed at creating innovative conditions for improving the taste of MEAT, accelerating its maturation and reducing production costs. This work opens up new horizons for the meat industry and can significantly change the approach to the processing and production of meat products.

Biotechnological methods for modifying meat raw materials

According to Artem Shiryaev, one of the authors of the development, in recent years there has been a growing interest in biotechnological methods that use the properties of various microorganisms. These methods can not only improve the quality of meat, but also make the process of its production more economical and efficient. The research began with a thorough analysis of various meat samples, including pork, duck and beef , with an emphasis on studying their microstructure.

As a result of numerous experiments, scientists came to the conclusion that pork is the most suitable raw material for fermentation. This is due to the fact that the maturation process of pork is much faster than that of other types of meat. Using starter cultures that have already proven themselves in salami production in European countries such as Hungary, Germany , Italy and Spain, the researchers were able to achieve impressive results.

Advantages of the new approach

One of the key aspects of this development is the ability to regulate the taste characteristics of meat. Thanks to the use of specific microorganisms, organic acids, enzymes and other biologically active substances are formed during the fermentation process, which contribute to the intensification of biochemical and physicochemical processes. This allows not only to speed up the maturation of meat, but also to significantly improve its taste.

Scientists note several important advantages of the new method:

1. Reduction in production time: the meat ripens faster, which allows producers to reduce the time required to obtain the finished product.

2. Increased moisture content: the new approach increases the ability of meat to retain moisture, which makes it more juicy and appetizing.

3. Taste regulation: depending on the starter cultures used, it is possible to achieve various flavors, from pronounced mushroom notes to a rich meat flavor.

4. Protection from harmful microflora: starter cultures not only improve taste and texture, but also effectively fight harmful microorganisms, making the product safer for consumption.

Prospects and the future

The development of Omsk scientists has great potential for use in the food industry. Given the growing demand for high-quality and safe meat products, innovative meat processing methods can be a real find for manufacturers. This will not only increase competitiveness in the market, but also satisfy consumer demands for higher quality and tastier products.

The work of Omsk Polytechnic University scientists opens new horizons in the meat industry, offering effective and innovative solutions that can change the idea of ​​meat production. With each step forward, we are getting closer to higher quality and safer products that can satisfy even the most demanding gourmets.