Abstract
The decrease in the number of raw meat and the deterioration of its quality, requires manufacturers of meat products to introduce advanced technologies. The development of biotechnology has given an impetus to the development and implementation of new technologies aimed at intensifying the complex of complex biochemical transformations that occur in meat raw materials in the production of sausages. The paper presents the results of a study of the effect of starter crops on raw meat in relation to the production of ham. The results of the main functional and technological properties of raw meat subjected to biomodification are presented.
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