The revival and scientific reinterpretation of traditional meat fermentation technologies represent a promising strategy for addressing current challenges in the global food industry, including the growing demand for clean-label products, natural preservation, and sustainable processing. This review examines the potential of autochthonous lactic acid bacteria (LAB), including cultures derived from traditional fermented dairy products, as functional and bioprotective agents in fermented meat systems. Particular emphasis is placed on their technological performance, antimicrobial activity, probiotic potential, and their role in enhancing sensory quality, microbiological safety, and shelf life without the use of synthetic chemical preservatives. Using traditional Kazakh fermented meat and dairy products as a model system, this review demonstrates how ethnically rooted fermentation practices can be translated into scientifically grounded biotechnological solutions with relevance beyond regional contexts. Special attention is given to the role of indigenous microbial resources as a sustainable alternative to conventional preservation strategies commonly applied in industrial meat processing. In addition, recent genomic and metagenomic insights into LAB functionality are discussed as tools for improving safety assessment, standardization, and scalability. Overall, this review provides a conceptual and practical framework for integrating traditional fermentation knowledge into contemporary meat processing and for developing functional, safe, and environmentally responsible meat products.

Due to its high nutritional value, mutton is an important raw material for food production. The purpose of this review is to provide a theoretical framework and technical support for improving the efficiency and quality of sheep meat products. The article presents a review of the literature on the effect of various compositions of multicomponent brines used in the processing of mutton, as well as the role of each functional additive in influencing the organoleptic and biochemical parameters of meat, along with the qualitative characteristics of the finished products. An analysis of the literature has shown that both scientists and practitioners are giving serious attention to improving the efficiency of salting ingredients and selecting different options for the composition of multicomponent brines. This is primarily determined by the properties of the raw material and the set of desired indicators to be achieved in a particular product. Based on the study of the properties of raw materials and the peculiarities of meat product production technology, the article outlines formulations of multicomponent brines for mutton, incorporating enzymes, goji berries, buckwheat flour, a milk-protein complex, and their effects on key indicators of meat quality. The pronounced specific taste and odor of mutton, along with its technological properties, limit the use of this raw material in industrial production. However, the use of multicomponent targeted solutions that improve the organoleptic properties of the raw material presents an opportunity to produce higher-quality lamb products that are more diverse and attractive to consumers in the market.

Traditional fermented dairy products represent an important source of autochthonous microorganisms with potential applications in food biotechnology. This study aimed to isolate and characterize microorganisms from the traditional Kazakh fermented product kurt collected from different regions of the Abai area (Kazakhstan) and to evaluate their suitability for biotechnological applications in meat processing. Microbial isolation was performed using MRS medium under anaerobic conditions, followed by morphological and physiological characterization. Accurate identification was carried out using MALDI-TOF MS and 16S rRNA gene sequencing. The results showed that microbial counts ranged from 10⁶ to 10⁸ CFU/g, confirming high microbial diversity of kurt. MALDI-TOF MS analysis revealed the presence of Pichia fermentans, Enterococcus faecalis, Leuconostoc mesenteroides, and Lactobacillus helveticus, indicating that MRS medium supports the growth of both lactic acid bacteria and accompanying microbiota. Subsequent molecular analysis confirmed Leuconostoc mesenteroides and Lactobacillus helveticus as the most promising strains. These isolates demonstrated tolerance to salt, acidic conditions, and mesophilic temperatures, which are essential for meat fermentation processes. In contrast, Enterococcus faecalis was excluded from further application due to potential safety concerns. Overall, the study demonstrates that kurt is a valuable source of technologically important microorganisms and that the identified strains (Leuconostoc mesenteroides and Lactobacillus helveticus) are promising candidates for the development of starter cultures for fermented goat meat processing.

В условиях интенсивного молочного животноводства структурная однородность кормосмеси (TMR) оказывает прямое влияние на здоровье пищеварительной системы и продуктивность высокоудойных коров. Целью настоящего исследования являлась оценка структуры TMR с использованием пенсильванского сита и установление связи между распределением фракций корма и частотой желудочно-кишечных заболеваний. Работы проводились на базе ТОО «Галицкое» Павлодарской области с использованием высокопродуктивных коров симментальской породы. Контрольная оценка структуры кормосмеси включала анализ фракционного состава свежеразданного корма и остатков, отобранных с различных участков кормового стола. Результаты показали, что фактическое распределение кормовых частиц соответствовало нормативным показателям: доля крупных фракций (>19 мм) составила 4 %, средних (8–19 мм) – 40–41 %, мелких (4–8 мм) – 16 %, а фракций <4 мм – 39–40 %. Установлены статистически значимые корреляции: положительная между долей частиц 19 мм и смещением сычуга (r=–0.81). Низкий уровень метаболических нарушений (0,17 % ацидоза и 0,25 % кетоза) в исследуемом стаде указывает на эффективность используемой системы кормления и управления. Пенсильванское сито зарекомендовало себя как доступный и информативный инструмент для ежедневного контроля однородности TMR, позволяющий оперативно выявлять технологические отклонения при приготовлении кормосмеси. Применение данной методики способствует снижению риска метаболических заболеваний, улучшению здоровья животных и повышению рентабельности производства. Внедрение структурного мониторинга кормов в систему зоотехнического менеджмента должно рассматриваться как ключевой элемент устойчивого молочного животноводства. Ключевые слова: пенсильванское сито, структурная клетчатка, кормосмесь (TMR), ацидоз, кетоз.

The use of starter cultures with active metabolic activity during fermentation represents an effective biotechnological method for processing meat products, ensuring their safety, enhancing microbiological stability, and extending shelf life. A particularly promising approach involves the application of strains isolated from traditional fermented dairy products, which contribute to preserving authentic flavor and improving the organoleptic characteristics of fermented lamb. The development of domestic starter cultures based on such strains is of practical importance for expanding the range of national meat products, reducing dependence on imported cultures, and aligning with the requirements of the modern food industry and the concept of functional nutrition.The aim of this study is to conduct a comparative microbiological analysis of the traditional fermented dairy product kurt, produced using different technological recipes, and to assess the influence of fermentation duration on the quality characteristics of lamb when using starter cultures based on isolated bacteria.In this work, lactic acid bacteria were isolated and preliminarily identified from three samples of the traditional Kazakh fermented dairy product kurt. Strains of Lactobacillus casei and Lactococcus lactis, which demonstrated high viability and favorable organoleptic properties upon activation, were used as starter cultures. A fermentation technology for lamb was developed using these microorganisms isolated from kurt.Meat samples were incubated at 4 °C with the addition of 5% salt and 20% starter culture for 4, 8, and 12 hours. The results indicated a decrease in pH, an increase in moisture and fat content, improvement in texture, and the formation of a meat-dairy aroma. Water activity remained at a microbiologically safe level (Aw < 0.90), ensuring product stability.Both theoretical and experimental research methods were employed in the study. Experimental work was conducted at the Laboratory of Physicochemical Analysis of Food Products named after Professor K. Z. Amirkhanov at Shakarim University, using conventional, modified, and standardized methodologies.The results confirm the potential of using autochthonous lactic acid cultures derived from kurt in the production of traditional fermented lamb products, contributing to improved quality, safety, and sensory characteristics. Future research should focus on optimizing the fermentation process and enhancing the functional properties of the final product.

Enzymatic reactions play a fundamental role in the transformation of muscle tissue into meat and in the formation of quality attributes in meat products. Postmortem glycolysis, proteolysis, and lipolysis mediated by endogenous enzymes – calpains, cathepsins, aminopeptidases, and lipases – determine texture, color, and flavor. Additional modification of the protein–lipid matrix is ensured by microbial enzymes of starter cultures and by exogenous plant-derived proteases used to regulate structural and sensory properties. Their activity promotes the accumulation of free amino acids, peptides, and volatile compounds responsible for characteristic flavor development. However, the natural rate of enzymatic reactions and the complexity of their control, influenced by pH, temperature, salt content, and water activity, require the application of controlled intensification strategies. This review summarizes current advances in innovative technologies aimed at accelerating and optimizing enzymatic processes in the meat industry. The effects of ultrasound (US), pulsed electric fields (PEF), moderate electric fields (MEF), high hydrostatic pressure (HHP), and supercritical CO₂ (SC-CO₂) are discussed in relation to protease activation, increased tissue permeability, and enzyme activity modulation. The review emphasizes that integrating non-enzymatic intensification methods with conventional fermentation and ripening technologies offers prospects for shortening production cycles, improving quality stability, and expanding the range of functional meat products. The findings provide a theoretical basis for the development of scientifically grounded modernization strategies in meat fermentation and ripening processes.