Milk serves as a crucial source of natural bioactive compounds essential for human nutrition and health. The increased production of high-protein dairy products is a source of whey—a valuable secondary product that, along with other biologically valuable substances, contains significant amounts of whey proteins and is often irrationally used or not utilized at all. Acid whey, containing almost all whey proteins and approximately one-quarter of casein, presents a valuable raw material for generating peptides with potential health benefits. These peptides exhibit properties such as antioxidant, antimicrobial, anti-inflammatory, anticarcinogenic, antihypertensive, antithrombotic, opioid, mineral-binding, and growth-stimulating activities, contributing to improved human immunity and the treatment of chronic diseases. Bioactive peptides can be produced by enzymatic hydrolysis using a variety of proteolytic enzymes, plant extracts, and microbial fermentation. With the participation of plant enzymes, peptides that inhibit angiotensin-converting enzyme are most often obtained. The use of enzymatic hydrolysis and microbial fermentation by lactic acid bacteria (LAB) produces more diverse peptides from different whey proteins with α-lactalbumin and β-lactoglobulin as the main targets. The resulting peptides of varying lengths often have antimicrobial, antioxidant, antihypertensive, and antidiabetic characteristics. Peptides produced by LAB are promising for use in medicine and the food industry as antioxidants and biopreservatives. Other beneficial properties of LAB-produced, whey-derived peptides have not yet been fully explored and remain to be studied. The development of whey drinks rich in bioactive peptides and based on the LAB proteolytic activity is underway. The strain specificity of LAB proteases opens up broad prospects for combining microorganisms to obtain products with the widest range of beneficial properties.

Milk serves as a crucial source of natural bioactive compounds essential for human nutrition and health. The gastrointestinal digestion of milk proteins releases various biologically active peptides that positively impact human health and enhance physiological performance. With the growing production of cheese, Greek yogurt, and other dairy products, the volume of unutilized acid whey is significantly increasing. Acid whey, containing almost all whey proteins and approximately one-quarter of casein, presents a valuable raw material for generating peptides with potential health benefits. These peptides exhibit properties such as antioxidant, antimicrobial, anti-inflammatory, anticarcinogenic, antihypertensive, antithrombotic, opioid, mineral-binding, and growth-stimulating activities, contributing to improved human immunity and the treatment of chronic diseases. Enzymatic hydrolysis of milk proteins has been developed as a method to produce these peptides, facilitating their use in food fortification. To incorporate whey into functional beverages, it undergoes fermentation by lactic acid bacteria with proteolytic activity. To specifically enrich these beverages with peptides exhibiting targeted bioactivities, it is essential to select lactic acid bacteria strains possessing the requisite protease profiles. Additionally, the sensory properties of the final product can be enhanced using starter cultures with diverse metabolic capabilities, even in the absence of added flavoring agents. Given the imperative to develop waste-free technologies and enhance the profitability of the dairy industry, there is a growing need to efficiently utilize and transform acid whey into a broad spectrum of valuable products and food additives. This approach is justified not only by the nutritional benefits of the bioactive components in whey but also by the commercial potential of safe and health-enhancing products.

Потребительская тенденция к полезным мясным изделиям с минимальной обработкой оказала огромное давление на переработчиков, требуя сертификации безопасности мяса и мясных продуктов без ущерба для качества продукта и удовлетворения потребительского спроса. Это вызвало трудности при создании и внедрении новых технологических достижений, поскольку использование более современных инноваций может повлиять на решения потребителей и их оценку качества мяса и мясопродуктов. Новые технологии приготовления в мясной промышленности требуют микробиологического одобрения, прежде чем быть названными промышленно подходящими альтернативами и санкционировать инфраструктурные изменения. Порча продуктов питания патогенными микроорганизмами вызывает различные болезни пищевого происхождения, которые могут даже приводить к смерти, что влечет за собой экономические потери. В данной статье приведены литературные данные о воздействии микроорганизмов на свойства мяса, а также способы микробиологического контроля качества и биобезопасности мяса и мясных продуктов. The consumer trend towards wholesome, minimally processed meat products has put enormous pressure on processors to certify the safety of meat and meat products without sacrificing product quality and meeting consumer demand. This has caused difficulties in the creation and implementation of new technological advances, since the use of more modern innovations can influence consumer decisions and their assessment of the quality of meat and meat products. New cooking technologies in the meat industry require microbiological approval before being named industrially viable alternatives and authorizing infrastructural changes. Food spoilage by pathogens causes a variety of foodborne illnesses that can even lead to death, resulting in economic losses. This article presents literature data on the impact of microorganisms on the quality of meat and meat products, methods of microbiological control.