Аңдатпа
The effective utilisation of meat from culled cows presents a significant technical challenge for the meat industry due to the variability of its functional and processing properties. The aim of this study was to evaluate the combined effect of the probiotic culture Lactobacillus sakei and fortification with the trace elements selenium (Se) and zinc (Zn) on the quality, oxidative stability and microbiological safety of meat products made from culled cows. The effect of Lactobacillus sakei in combination with a 50% reduction in sodium nitrite levels on the microbiological parameters of raw meat during maturation was investigated. The use of L. sakei significantly reduced the total microbial count (from 6.4 to 5.6 log CFU/g) and inhibited the growth of spoilage-causing microorganisms, including Enterobacteriaceae, Pseudomonas spp. and Brochothrix thermosphacta. Pathogenic microorganisms (Escherichia coli, Staphylococcus aureus, Listeria monocytogenes and Salmonella spp.) were not detected. Samples of meat products containing L. Sakei and enriched with L-selenomethionine (0.525 mg/kg) and zinc citrate (150 mg/kg) were examined for their physicochemical and organoleptic properties. The peroxide value was assessed whilst the samples were stored in a refrigerator (4 °C, 30 days). Enrichment with micronutrients reduced lipid oxidation: after 30 days, the peroxide values were lower than in the control samples. The pH values (5.76-5.82) and water activity (0.958-0.962) remained stable, whilst water-holding capacity increased by 4% in the experimental samples. Sensory evaluation showed comparable quality between the control and experimental samples in terms of color, taste and appearance, whilst the texture and tenderness of the experimental samples were improved. The results demonstrate that the combined use of Lactobacillus sakei and micronutrient fortification (Se and Zn) can improve the oxidative stability and processing properties of meat products made from culled cows, whilst maintaining microbiological safety and sensory quality.