Comparative assessment of the influence of natural antimicrobial substances and ultrasound treatment on the surface microflora of meat semi-finished products upon storage
The article presents the results of studying the effect of treatment of meat semi-finished products with natural antimicrobial substances and ultrasound on changing microbial contamination of their surface during storage. The dynamics of the number of microorganisms on the surface of samples during storage has been determined. An organoleptic evaluation of the culinary-processed samples has been carried out
