Аңдатпа
Meat from culled cows is characterized by increased toughness and limited processing suitability, yet the combined effects of microbial cultures and mechanical processing have not been sufficiently studied. The aim of this study was to evaluate the effect of Lactobacillus sakei (SafePro B-2, 1011 CFU/g) in combination with vacuum massage on the physicochemical, structural, and functional–technological properties of culled cow meat, as well as to optimize the process using response surface methodology. It was found that the combined treatment led to a 25–35% reduction in shear force and a 12–18% increase in water-holding capacity compared to control samples. The pH value decreased from 6.2 to 5.6–5.8, indicating active lactic acid fermentation. Modeling using the response surface method demonstrated high predictive power of the models (R2 = 0.91–0.96) and allowed for the determination of optimal process parameters (107 CFU/g; 40 min of mixing), ensuring maximum softening and product stability. Analysis of the texture profile revealed a statistically significant (p < 0.05) decrease in hardness, stickiness, and chewiness, accompanied by an increase in cohesiveness, indicating a reorganization of the protein matrix at the microstructural level. Additionally, microstructural modifications and reorganization of the protein matrix were observed, accompanied by changes in amino acid composition, indicating a change in the state of proteins and their spatial distribution within the meat matrix. Overall, the combined use of Lactobacillus sakei and vacuum massaging effectively improves the functional, technological, and structural characteristics of low-grade beef raw materials. The proposed approach can be considered a scientifically sound strategy for optimizing processing parameters and increasing the efficiency of utilizing meat from culled cows.