Modification in the muscle structure of mutton under the action of a salting mixture enriched with lactic acid bacteria

The use of starter cultures with high metabolic activity is regarded as an effective biotechnological approach for the controlled modification of the structure and functional properties of meat raw materials. During fermentation, microorganisms interact with the protein–lipid matrix of muscle tissue, promoting proteolysis, structural disorganization of muscle fibers, improvement of textural characteristics, and enhancement of microbiological stability. Of particular scientific and practical interest is the application of autochthonous lactic acid bacteria isolated from traditional fermented dairy products, as their use enables preservation of the authentic flavor profile and targeted improvement of the sensory attributes of meat products. The aim of this study was to investigate the effect of a salting mixture enriched with lactic acid bacteria isolated from the traditional fermented dairy product «irkit» on the structural, physicochemical, and sensory characteristics of mutton. The study object was neck muscle lamb obtained from animals under one year of age. Salting was performed using 5% sodium chloride with the addition of a starter culture (10%) applied by injection and surface rubbing for 36 hours at a temperature of +4 °C; the control sample was not subjected to salting or fermentation. The results demonstrated that LAB-enriched salting systems led to a decrease in muscle tissue pH to 5.72–5.87 and an increase in water activity, indicating intensification of fermentation processes and restructuring of the meat protein matrix. The most pronounced microstructural changes were observed with the injection method, manifested by disorganization of the myofibrillar framework and expansion of inter-fiber spaces. Surface rubbing provided a more controlled structural modification, accompanied by maximal water-holding capacity and a reduction in the fat fraction. Sensory evaluation revealed a decrease in the intensity of the characteristic “mutton” odor and the formation of meat-dairy and dairy aroma notes in samples treated with the starter culture.

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