IMPACT OF LACTIC ACID PRODUCT ON QUALITY INDICES OF RAW MEAT FOR THE SMOKED SAUSAGES PRODUCTION

Background: Conducted research pertains to technologies of animal products processing and the development of biotechnological methods for stabilizing microbial and enzymatic biological leaven for meat. Materials and Methods. The studies were conducted in the conditions of the Research Institute of Food and Animal Processing Technologies and Laboratory of Microbiological Research Methods, Department of Microbiology of Bila Tserkva National Agrarian University. Moisture retaining capacity and bacterial contamination of beef and pork were determined. Results. The effect of processing raw meat with lactic acid product – yogurt on the moisture retaining capacity was experimentally established. With the highest titratable acidity of yoghurt of 100-110 °T, the moisture retaining capacity of pork and beef was inferior to control on 2.13 and 1.29 % and amounted to 51.88 and 62.73 %. Under a titratable acidity of lactic acid beverage of 100-110 °T with total number of lactic acid bacteria on the surface of raw meat, it was 8.1 ç 10 and 8.5 ç 10, which prevailed samples with acidity level of 60-70 °T on 24.5 and 24.3 %. Conclusions. The results of studies have revealed the effect of processing raw meat by yogurt with different titratable acidity on moisture retaining capacity and bacterial contamination.

Marinades that contain bacterial cells improve the functional and technological properties and increase the biological value of meat product [6][7][8].
Bacteria performs play an important function in processing of raw meat for sausages, forming the desired microflora, which greatly contributes to the formation of the necessary technological and sensory qualities and prolong the storage of the finished product [9][10][11].
The Purpose of the research was to study the effect of bacterial leaven for yoghurt on the quality indicators of raw meat for production of smoked sausages. Two types of raw meat were used for scientific research. The first was meat of cattle, namely the body hind quarter. The chemical composition of the beef samples was: 68.2 % moisture, 19.5 % protein and 10.3 % fat. The second was pig meat, which consisted of 51.5 % moisture, 16 We used 18.0 % solution of salt in the control variant. The first experimental group of meat samples was treated with yogurt with a titrated acidity 60-70 °T. Meat samples from II and III experimental groups were marinated with yoghurt that had titrated acidity 80-90 and 100-110 °T.
To determine the qualitative and quantitative microbial composition, inoculation from yoghurt with different acidity levels was carried out, followed by microscopy.
After treatment with the leaven for 48 hours, the microbiological parameters of the samples' surface were determined.
Microbiological studies were performed by the methods defined by the State sanitary rules and regulations 4.4.5-078-2001 "Microbiological standards and methods of catering control".
Microscopy of bacterial cells was performed on fixed stained smears using the method of Vinogradsky-Shulgin-Brid. The number of microorganisms of the test sample is calculated by the formula: where M -is the number of cells in 1 cm³; A -is the average number of cells in square of the field of view; S -is the area of the square of the field of view and prototype, μm 2 ; V -is the volume of suspension deposited in glass in cm³; n -is a dilution of the prototype.
Two nutrient media such as Lees agar and Streptococcus thermophilus agar were used to determine bacterial contamination.
Method of serial dilutions was used for inoculation of the suspension. The inoculation was performed by applying a 1.0 cm³ suspension (from 1 to 10 -6 dilutions) in the molten and cooled agar in Petri dishes, followed by thermostatization for 48 hours at 37 °C [12,13].
Evaluation of the raw materials quality was carried out according to the methods of A. M. Polivoda, R. V. Strobykina, M. D. Lyubetskyi [14].
To determine the moisture retaining capacity of raw meat, we used the press method of R. Grau and R. Gamm, modified by V. Volovynska and B. Kelman [15] in tree times repetitions to prove the results.
Results and discussion. When yogurt is used as a leaven, the level of lactic microflora content is of particular importance, which affects the quality of the product and its expiration date. Therefore, we studied the quantitative and qualitative composition of lactic acid bacteria in raw materials.
After the microscopy of smears from yoghurts with different titrated acidity, groups of lactic acid bacteria and their number were identified (Table 2). High concentration of lactic bacteria was found in yoghurt which was used in the first experimental group where the titrated acidity level was 60-70 °T. The total amount of colony-forming units (CFU) was 2.8 ç 10 7 . In the yogurt used for the experimental group II, the number of microorganisms was 3.6 ç 10 7 , which is 28.5% higher compared to the I experimental group.
The largest number of microorganisms was observed in samples where yogurt had an acidity of 100-110 °T and was 7.8 ç 10 8 CFU, which is 21.7 times higher than in an acid dairy product with an acidity of 80-90 °T.
After inoculation and thermostatting the test specimens, changes in the intensity of colony placement were detected on the nutrient medium (Fig. 1).
The highest intensity of placement colonies of lactic acid bacteria was noted in the III experimental group. The smallest one was in the first sample. The absence of lactic acid bacteria is observed in the control, due to the fact that the sample was not pickled with lactic acid product.
It was observed during microbiological studies that the effect of fermentation of raw meat and microflora composition in the samples varied ( Table 3).
The number of colonies of lactic acid bacteria Streptococcus thermophilи in raw meat (pork) treated with 60-70 °T acid yogurt was 1.5 ç 10 7 CFU/g. The highest number of lactic acid bacteria was observed in meat samples of the III experimental group -3,8 ç 10 8 CFU/g.
In the variant where a 100-110 °T titrated acidic beverage was used, the number of Lactobacillus bulgaricus in pork increased to 4.3 ç 10 4 CFU/g.
There was no significant increase in Streptococcus thermophiles and Lactobacillus bulgaricus in beef after 48 hours of yogurt picking relative to quantitative microflora in pork.
A regularity has been found that the higher the titratable acidity of yogurt as a marinade, the greater the number of lactic acid bacteria in the meat after pickling.
A characteristic feature of smoked sausages is the thick consistency and low moisture content, no more than 30.0 % in the ready product. Therefore, the moisture retaining capacity of the raw material, which directly affects the quality of the ready product, is of great importance. The level of moisture retaining capacity of the test specimens is shown in Fig. 2.
Research shows that the physical and chemical parameters of raw meat have changed due to the use of a bacterial leaven that contains bacteria for pickling.
In the control where saline was used to process the raw material, the moisture retaining capacity was 54.01 % for pork and 64.02 % for beef. In the first experimental group, this index was 1.88 % lower than in the control. An increase in the titratable acidity of yoghurt (80-90 °T) affected the meat's moisture retaining capacity, so index was less than in the control on 1.21 %. At the highest titrated acidity the moisture retaining capacity was inferior to control by 2.13 %. Indices of water retaining capacity of beef In our opinion, this tendency can be explained by the high content of organic acids and enzymes in yogurt, which impacts the physicochemical processes that occur during meat fermentation and accelerate the hydrolysis of connective tissues.
The sensory indices of the finished product are influenced by the quality of the raw material and the methods of its processing. In the production of sausages, an important indicator is the consistency of the product, which depends on the quality of the meat quality [7,16,17].
Meat consistency is mainly impacted by its tenderness, juiciness and softness. Scientists have found that the above mentioned technological indicators and commodity properties depend on the moisture retaining characteristics of meat [18,19]. Therefore, the study of these properties of meat during storage is of great practical importance.
A technological feature of making smoked sausages is pickling the raw meat in salt solution. The disadvantages of using a large amount of salt for the sausages production include its unsatisfactory effect on the human body. Frequent consumption of such products can lead to increased blood pressure, swelling, and kidney disease [20][21][22]. Too salty foods increase the risk of stroke and heart attack. American scientists have found that the regular use of excessive amounts of salt in foodstuffs provokes changes immune system in the intestine, which lead to degradation of human cognitive functions [8,23,24].
Stabilized bacterial yeast cells contained in dairy products improve and restore the gut microbiota, which, in turn, has a positive effect on the level of immunity, general condition of the body, skin [25,26]. Dairy products are a necessary component of the diet for diseases of the gastrointestinal tract, as well as after taking antibiotics [5,27]. The constant intake of lactic acid bacteria in the gastrointestinal tract significantly increases the absorption of vitamins and microelements.

Conclusions
After treatment of pork and beef with yogurt with titratable acidity of 100-110 °T, the highest concentration of bacterial microorganisms was determined, where the total amount was 8.1 ç 10 8 and 8.5 ç 10 8 . They were predominant in the experimental samples, where yogurt with titrated acidity of 60-70 °T was used, by 24.5 and 24.3 % respectively The impact of the treatment of raw meat with bacterial leaven on the moisture retaining capacity was noted. At the highest titrated acidity 100-110 °T the moisture retaining capacity of pork and beef was inferior to meat treated with saline by 3.9 and 2.7 % and made 51.5 and 62.7 %.