Povarova N. Increasing of sausages shelf-life

The dissertation is devoted to a scientific substantion of a new methods for the prolong shelf life meat products with help “hurdle technology”.We took properties of different products into considera-tion, we was mixed antimicrobials compounds and was made an-timicrobials supplement for the meat-jeally. There is shown influ-ence of qualities and quantities of the microorganisms. Exposed was used for the prolongation of storage life cooked sau-sages. A complex microbiological and functional-technological properties of cooked sausages have been determined optimum length of exposition during the shelf-life. Biotechnological method was used for the half-smoked sausages. On the bases complex research of qualities and quantities of the microorganisms, changes lipids and proteins by them were studied optimum of „starter cultures”. Biochemical properties of raw material were de-veloped during 24 hours and fixed possibility to reduce nitrite.