## 4 Discussion
The incorporation of probiotic culture to meat products had a significant (\(p<0.05\)) effect on ORP at the time of storage. ORP of the probiotic loins reached at times 1 and 2 were significantly lower (\(p<0.05\)) than the other samples. These results coincided with the findings of other authors [22; 40] who showed higher ORP for spontaneously fermented samples compared to loin and sausage inoculated with starter cultures. [PERSON] et al. [22] reported that the most significant effect of _Lacticaseibacillus_ was observed at the initial storage period (28 days), where ORP was approximately 14-24 mV lower for samples with probiotic strain for the control (293.38 mV). The increase in ORP values in the probiotic sausages after 6 weeks could be due to competing for nutrients and the ability to produce inhibitory substances (organic acids, hydrogen peroxide, and bacteriocins) or the changes in the number of LAB [50]. A significantly higher value of the TBARS index of probiotic samples after production could be due to the capacity of the _L. casei_ LOCK900 for the production of H\({}_{2}\)O\({}_{2}\), which, on the one hand, has a toxic effect on pathogens, but, on the other hand, has a pro-oxidative effect on food ingredients [40]. This is confirmed by other studies on raw maturing sausages and dry fermented necks with the participation of the analyzed strain [20; 40]. TBARS values presented a decreasing trend, which, from an initial value after ripening of 1.34-1.51 mg MDA kg\({}^{-1}\), reached 0.48-0.50 after 6 weeks and 0.46-0.49 at the end of storage time for the probiotic pork loin and sausage batches, respectively. A significant decrease in the TBARS value, by 0.86 mg MDA kg\({}^{-1}\), occurred in loin with a probiotic (\(p<0.05\)), by 1.05 mg MDA kg\({}^{-1}\)- in probiotic sausage (\(p<0.05\)) after six weeks of storage. The present study showed that the added probiotics inhibited lipid oxidation in loin and sausage meat during 12 weeks of cold storage. [PERSON] et al. [51] and [PERSON] et al. [52] demonstrated that the LAB had antioxidant activity and inhibition of lipid oxidation in fermented meat products. Therefore, this phenomenon could explain why the concentration of MDA did not continue to increase as _Lacticaseibacillus_ was detected as being dominant in the cold storage stages. Laboratory and semitechnical studies regarding the design of new meat products have been previously carried out under standardized conditions [16; 17; 20; 21; 22]. This applies to both strictly observed hygiene conditions, as well as the quantity and weighing of individual raw material additives. Particular attention should be paid to addition of a probiotic starter culture. In laboratory conditions, the probiotic strain was added to the meat matrix under sterility conditions (the equipment and qualifications of the people), which was not impossible in the production hall of the industrial plant. However, it was found that the developed technology for the production of two kinds of dry fermented meat products (pork loins (nonminced meat) and sausages (minced meat)) with the addition of the probiotic strain LOCK900 was successfully transferred to industrial conditions. Based on the results of this study and those by other authors, it can be stated that both the hygiene criterion of the production process and the criterion of food safety have been met. Moreover, the added value of manufactured meat products is in the use of the probiotic starter culture LOCK900 with pro-health and bio-conserving properties.