The article presents the results of research on the use of biotechnological techniques in the process of salting raw meat, their effect on the microbiological stability of the product, the formation of the necessary properties and the creation of an effective barrier for pathogenic microflora.The results of the research indicate the positive effects of the introduction of bacterial preparations into the raw meat when salting the meat. On the basis of the data obtained, it has been found that the use of bacterial preparations in the production of various types of sausage products is a modern and relevant biotechnological device
