This study investigates the impact of bromelain, a plant enzyme, on the physicochemical and sensory properties of horse meat, as well as the effects of different bacterial cultures (Lactococcus lactis, Lactococcus lactis subsp. lactis biovar diacetylactis, Lactobacillus acidophilus, and Bifidobacterium longum) on the inhibition of lipid oxidation and control of pH during chilled storage. Horse meat (longissimus dorsi) samples (n = 14) were treated with bromelain in two forms (powder and aqueous solution) and with three methods: immersion in enzyme solution, spreading enzyme powder on meat, and syringing enzyme solution into the meat. After fermentation, a part of the meat samples (n = 6) was treated with different bacteria compositions at a 5% weight ratio and stored at 0–2 °C for 6 days. Injecting 3–5% bromelain solutions was most effective at tenderizing the meat, reducing shear force by up to 56% after 8 h. This injection also maximized the water-holding capacity (78–81%) and minimized cooking losses (21–26%), compared to 38% for the control meat sample without treatment. Syringing with 3% bromelain yielded the highest sensory scores across the tenderness, flavor, and overall palatability parameters. The combination of L. acidophilus, Lc. lactis, and B. longum at a ratio of 1.5:1.5:2 was highly effective in reducing oxidative spoilage and optimizing pH levels, thereby ensuring extended meat storability. This study demonstrates that bromelain treatment is an effective method for improving the tenderness, WHC, and sensory properties of horse meat. The LAB combination showed efficient acid formation, crucial for enhancing meat preservation.

This study explores the functional role of Propionibacterium shermanii and Lactobacillus acidophilus as starter cultures in the development of semidry fermented and smoked sausages, with a focus on improving product quality and microbiological safety and reducing sodium nitrite levels. Four sausage formulations were prepared: one control without bacterial inoculation and three experimental groups containing different concentrations (0.08%, 0.10%, and 0.15%) of the bacterial blend. Results demonstrated that a 0.10% inoculation level achieved optimal fermentation, lowering the pH to 5.3 within 8 h and facilitating a 40% reduction in sodium nitrite without compromising color stability or safety. The inoculated samples exhibited significant improvements in water‐binding and holding capacities, as well as enhanced moisture regulation and accelerated drying. Microbiological analysis revealed effective suppression of spoilage organisms and absence of E. coli , while organoleptic evaluation confirmed superior texture, aroma, and visual appeal in the treated groups. Colorimetric assessment showed increased pinkness and brightness values, especially in the 0.10% group. Amino acid profiling indicated a 24.2% increase in essential amino acid content, including lysine, leucine, and threonine, due to enhanced proteolysis and microbial activity. The added cultures also contributed to a significant reduction in residual nitrite levels and supported nitrosopigment formation. Storage studies confirmed the product’s microbiological and physicochemical stability over 20 days under refrigeration. These findings highlight the potential of selected starter cultures as clean‐label alternatives to chemical preservatives, offering a promising approach for safer, nutritionally enriched, and high‐quality fermented meat products.

This study investigated the combined effects of ultrasound (US) and citric acid (CA) treatments on the microbiological safety and mechanical integrity of natural horse casings during storage. Derived from horse intestines, these casings are susceptible to microbial contamination that can impact...

This article analyzes the results of studies on the nutritional value and biological value of fermented semi-smoked sausage. We studied the change in the quality of meat raw materials during the processing of beef of the first and second grades with propionic acid bacteria. Meat raw material was processed in the amount of 0,1 % at the ripening stage. Bacterial cultures cause rapid hydrolysis of meat biopolymers, which makes it possible to intensify the technological process. Domestic and foreign scientists have proved the correctness of the direction of using modern biotechnology, namely enzymatic, in order to increase the yield of finished sausages, reduce the duration of heat treatment, and increase their biological value and nutritional value. It has been determined that propionic acid microorganisms lead to the significant formation of free amino acids and volatile fatty acids, thereby improving the taste and organoleptic characteristics of the finished sausage product and speeding up the formation of the product consistency. Considering the fact that the propionic acid microorganism grows at low temperatures, has a high activity against pathogenic microflora, and also has the ability to increase the content of fatty acids, amino acids, vitamins, and minerals, effectively use microorganisms as starter cultures in the processing of meat raw materials.