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Bulletin of Shakarim University Technical Sciences

ISSN
2788-7995
3006-0524
Издатель
Shakarim University
Ключевые слова

Advanced Scientific R...

Food and Agricultural...

Meat and Animal Produ...

Probiotics and Fermen...

Surface Treatment and...

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20251

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    Тип записи:Публикация,
    RESEARCH OF PROPERTIES OF LACTIC ACID BACTERIA STRAINS IN THE PRODUCTION OF BOILED-SMOKED AND SEMI-SMOKED PRODUCTS FROM HORSE MEAT
    (Shakarim University, 2025-11-03)
    M. Iliyaskyzy
    ;
    Yasin M. Uzakov
    ;
    Leila A. Kaimbayeva
    ;
    Shynar Kenenbay
    ;
    Elmira Kuandykovna Assembayeva
    This study aims to investigate the effect of rosemary on the quality indicators of semi-smoked horse sausage. The study showed that rosemary powder possesses antioxidant properties for the sausage product during storage in a refrigeration chamber (at a temperature not exceeding 6 °C). The obtained results indicate that the use of plant raw materials with antioxidant properties as a functional and natural ingredient in the sausage product did not affect its color and texture. These findings suggest the possible application of rosemary to improve the oxidative stability of semi-smoked horse sausage. In addition, the use of a plantbased ingredient increases the biological value of the product and corresponds to modern trends in the production of functional meat products.