Khayrullin M.F. 1
1 FGBOU HPE South Ural State University
Getting food with high levels of quality is a priority of modern production. The solution to this problem with directional control of the biochemical andphysico-chemical and microbiological processes, which is formed as a result of the organoleptic characteristics of the finished product. The paper presents the results of their research complex of starter cultures for meatquality functional. We have studied the effect of starter cultures for such technological characteristics: yield of finished product, the degree of color intensity. Studies have shown that the use of starter cultures can increase the yield of finished products to 51% and 50% reduction by the amount contributed to the salting stage, sodium nitrite. Reducing the amount of applied sodium nitrite corresponds to the Russian state policy in healthy nutrition for the period to 2020.