title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¼Ð°ÑÐ¸Ð½Ð¾Ð²Ð°Ð½Ð½ÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ð¸Ð· Ð¼ÑÑÐ° Ð¸Ð½Ð´ÐµÐ¹ÐºÐ¸ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Pediococcus acidilactici
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Development of technology for marinated semi-finished products from turkey meat using Pediococcus acidilactici
Creators: name: ÐÐ°ÑÐ°ÑÐºÐ¾Ð², ÐÐ»ÐµÐºÑÐ°Ð½Ð´Ñ
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2023
Subjects: Ð¸Ð½Ð´ÐµÐ¹ÐºÐ°
Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°Ñ Ð² Ð¼Ð°ÑÐ¸Ð½Ð°Ð´Ðµ
Ð±Ð¸Ð¾Ð·Ð°ÑÐ¸ÑÐ½ÑÐµ ÐºÑÐ»ÑÑÑÑÑ
Pediococcus acidilactici
Ð»Ð°Ð·ÐµÑÐ½Ð¾Ðµ Ð¸Ð·Ð»ÑÑÐµÐ½Ð¸Ðµ
turkey
semi-finished in marinade
bioprotective crops
laser radiation.

description: Ð ÑÐµÐ¾ÑÐµÑÐ¸ÑÐµÑÐºÐ¾Ð¹ ÑÐ°ÑÑÐ¸ Ð´Ð°Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ Ð¿ÑÐµÐ´ÑÑÐ°Ð²Ð»ÐµÐ½ Ð°Ð½Ð°Ð»Ð¸Ð· Ð¾ÑÐµÑÐµÑÑÐ²ÐµÐ½Ð½ÑÑ Ð¸ Ð·Ð°ÑÑÐ±ÐµÐ¶Ð½ÑÑ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÐ½ÑÑ Ð¸ÑÑÐ¾ÑÐ½Ð¸ÐºÐ¾Ð², Ð¾ÑÐ²ÐµÑÐ°ÑÑÐ¸Ñ ÑÐ¾ÑÑÐ¾ÑÐ½Ð¸Ðµ ÑÑÐ½ÐºÐ° Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ð¸Ð· Ð¼ÑÑÐ° ÑÐµÐ»ÑÑÐºÐ¾ÑÐ¾Ð·ÑÐ¹ÑÑÐ²ÐµÐ½Ð½Ð¾Ð¹ Ð¿ÑÐ¸ÑÑ, ÑÐ°Ðº Ð¶Ðµ Ð½Ð¾ÑÐ¼Ð¸ÑÑÐµÐ¼ÑÐµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¸ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ð¸Ð· Ð¿ÑÐ¸ÑÑ. ÐÑÐ»Ð¸ ÑÐ°ÑÑÐ¼Ð¾ÑÑÐµÐ½Ñ Ð²Ð¸Ð´Ñ Ð¿Ð¾ÑÑÐ¸ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ð¸ Ð±Ð°ÑÑÐµÑÐ½ÑÐµ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð´Ð»Ñ Ð¸Ñ Ð¿ÑÐµÐ´Ð¾ÑÐ²ÑÐ°ÑÐµÐ½Ð¸Ñ, Ð² ÑÐ¾Ð¼ ÑÐ¸ÑÐ»Ðµ ÑÐ°Ð·Ð½Ð¾Ð²Ð¸Ð´Ð½Ð¾ÑÑÐ¸ Ð±Ð¸Ð¾Ð·Ð°ÑÐ¸ÑÐ½ÑÑ ÐºÑÐ»ÑÑÑÑ Ð¸ Ð²Ð»Ð¸ÑÐ½Ð¸Ðµ Ð»Ð°Ð·ÐµÑÐ½Ð¾Ð³Ð¾ Ð¸Ð·Ð»ÑÑÐµÐ½Ð¸Ñ Ð½Ð° Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾ÐºÐ¸ÑÐ»ÑÐµ Ð±Ð°ÐºÑÐµÑÐ¸Ð¸. Ð Ð¿ÑÐ°ÐºÑÐ¸ÑÐµÑÐºÐ¾Ð¹ ÑÐ°ÑÑÐ¸ ÑÐ°Ð±Ð¾ÑÑ Ð±ÑÐ»Ð° ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½Ð° Ð¾Ð¿ÑÐ¸Ð¼Ð°Ð»ÑÐ½Ð°Ñ ÑÐµÑÐµÐ¿ÑÑÑÐ° Ð¸ ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¸ Ð¿Ð¾ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ñ Ð¼Ð°ÑÐ¸Ð½Ð¾Ð²Ð°Ð½Ð½Ð¾Ð³Ð¾ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ° Ð¸Ð· Ð¸Ð½Ð´ÐµÐ¹ÐºÐ¸ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð±Ð¸Ð¾Ð·Ð°ÑÐ¸ÑÐ½Ð¾Ð³Ð¾ Ð¿ÑÐµÐ¿Ð°ÑÐ°ÑÐ° SafePro B-LC-20 Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ ÐºÑÐ»ÑÑÑÑÑ Pediococcus acidilactici. ÐÑÐ¾Ð²ÐµÐ´ÐµÐ½Ñ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÐºÐ¾Ð¼Ð¿Ð¾Ð½ÐµÐ½ÑÐ½Ð¾Ð³Ð¾ ÑÐ¾ÑÑÐ°Ð²Ð° Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ°. ÐÐ¾ Ð¸ÑÐ¾Ð³Ð°Ð¼ Ð»Ð°Ð±Ð¾ÑÐ°ÑÐ¾ÑÐ½ÑÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ð¹ Ð±ÑÐ»Ð¸ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ñ Ð¾Ð¿ÑÐ¸Ð¼Ð°Ð»ÑÐ½ÑÐµ ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÐ¸Ð¸ Ð±Ð¸Ð¾Ð·Ð°ÑÐ¸ÑÐ½Ð¾Ð¹ ÐºÑÐ»ÑÑÑÑÑ Ð¸ Ð²ÑÐµÐ¼Ñ Ð»Ð°Ð·ÐµÑÐ½Ð¾Ð³Ð¾ Ð¾Ð±Ð»ÑÑÐµÐ½Ð¸Ñ. ÐÑÐ¿Ð¾Ð»ÑÐ·ÑÐµÐ¼ÑÐ¹ Ð±Ð¸Ð¾Ð·Ð°ÑÐ¸ÑÐ½ÑÐ¹ Ð¿ÑÐµÐ¿Ð°ÑÐ°Ñ SafePro B-LC-20, Ð¾Ð±Ð»ÑÑÐµÐ½Ð½ÑÐ¹ Ð½ÐµÐºÐ¾Ð³ÐµÑÐµÐ½ÑÐ½ÑÐ¼ Ð»Ð°Ð·ÐµÑÐ¾Ð¼, Ð¿Ð¾ÐºÐ°Ð·Ð°Ð» ÑÐ²Ð¾Ñ ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ Ð½Ð° ÑÑÐ°Ð¿Ð°Ñ ÑÐ¾Ð»Ð¾Ð´Ð¸Ð»ÑÐ½Ð¾Ð³Ð¾ ÑÑÐ°Ð½ÐµÐ½Ð¸Ñ Ð¸ Ð¿Ð¾Ð·Ð²Ð¾Ð»Ð¸Ð» Ð¿ÑÐ¾Ð´Ð»Ð¸ÑÑ ÑÑÐ¾ÐºÐ¸ Ð³Ð¾Ð´Ð½Ð¾ÑÑÐ¸ Ð¼Ð°ÑÐ¸Ð½Ð¾Ð²Ð°Ð½Ð½Ð¾Ð³Ð¾ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ° Ð¸Ð· ÑÐ¸Ð»Ðµ Ð¸Ð½Ð´ÐµÐ¹ÐºÐ¸ Ð´Ð¾ 7 ÑÑÑÐ¾Ðº. ÐÑÐ¸ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ð¸ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÐ½Ð¾Ð³Ð¾ Ð¾Ð±Ð·Ð¾ÑÐ° Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ÑÑ Ð±Ð°Ð·Ñ Ð´Ð°Ð½Ð½ÑÑ: eLIBRARY.RU, Elsevier ScienceDirect, ÐÐ¾Ð½ÑÑÐ»ÑÑÐ°Ð½ÑÐÐ»ÑÑ. Ð¡ÑÐ°ÑÐ¸ÑÑÐ¸ÑÐµÑÐºÑÑ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÑ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐ¾Ð² Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¾ÑÑÑÐµÑÑÐ²Ð»ÑÐ»Ð¸ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ñ Microsoft Excel.
description: The theoretical part of this work presents an analysis of domestic and foreign literature sources covering the state of the market for semi-finished products from poultry meat, as well as standardized indicators of the quality and safety of semi-finished poultry products. The types of spoilage of semi-finished products and barrier technologies for their prevention were considered, including varieties of bioprotective crops and the effect of laser radiation on lactic acid bacteria. In the practical part of the work, the optimal recipe and technical recommendations for the production of marinated turkey semi-finished products using the SafePro B-LC-20 bioprotective preparation based on the Pediococcus acidilactici culture were compiled. Studies of the component composition of the semi-finished product were carried out. Based on the results of laboratory studies, the optimal concentrations of the bioprotective culture and the time of laser irradiation were determined. The used bioprotective drug SafePro B-LC-20, irradiated with an incoherent laser, showed its effectiveness at the stages of refrigerated storage and made it possible to extend the shelf life of the marinated semi-finished product from turkey fillet up to 7 days. When performing a literature review, the following databases were used: eLIBRARY.RU, Elsevier ScienceDirect, ConsultantPlus. Statistical processing of the study results was carried out using the Microsoft Excel program.