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The study was conducted in 2017 – 2019 at the Lithuanian University of Health Sciences, Veterinary Academy, Department of Food Safety and Quality. The aim of this study was to analyze the effect of some selected antioxidants and protective bacterial cultures on the safety and quality of meat mince and hot smoked sausages. Selected antioxidants and protective bacterial cultures were used to improve the safety and quality of meat mince (pork, beef) and hot smoked sausages. Using physical chemical methods, microbiological analysis and organoleptic properties analysis, the samples were tested during the production and storage period and these results were given: after 1 day of storage, the acid value in the pork sample with rosemary extract was 1,19±0,01 mg KOH/g, and the sample without additives had 1,29±0,01 mg KOH/g; the peroxide value in the beef sample with rosemary extract was 1,00±0,02 meq./kg and the sample without additives showed 1,57±0,02 meq./kg. The least antioxidant activity was observed in the samples without additives. The best antimicrobial properties during the whole study were shown in the samples of meat mince with rosemary extract. After 5 days of storage the total number of aerobic bacteria in pork was 4,28±0,10 log10 CFU/g, the beef sample resulted in 4,23±0,17 log10 CFU/g, when p |
