o:396 The use of starter cultures in the meat industry and their effect on the quality of meatproducts – A review en The use of certain types of microorganisms or their metabolic products is the basis for the development of new technologies, which on the one hand can contribute to the standardization of the production process and achieve uniform quality, and on the other hand to obtain quality and safe products with extended shelf life. On the world market for food and beverages, today can be find a wide range of commercial, fermented products in which production and sustainability certain microorganisms are participate. The interest in the new methods of biological protection of food, as well as the scientific principles for achieving health of the products has increased significantly in recent years. The increase in the need for quality and health-safe food has led to an increased interest in the use of starter cultures in the food industry, and especially in the meat industry. With the use of the starter cultures, good quality of the products is achieved. At the same time a safe product is obtained, where the use of the synthetic additives and theirs side effects on consumer’s health is completely eliminated. Starter cultures; Meat industry; Food safety; Metabolic products 1552099 10.30574/wjbphs.2021.7.3.0093 2022-06-03T09:47:49.392Z 44 yes 46 Dragutin Đukić University of Kragujevac, Faculty of Agronomy, Cacak, Serbia Monika Stojanova University of Ss. Cyril and Methodius, Faculty of Agricultural Sciences and Food, Skopje, North Macedonia person Slavica Vesković-Moračanin Institute of meat hygiene and technology person 0000-0001-8706-2391 Marina Todor-Stojanova University of Ss. Cyril and Methodius, Faculty of Agricultural Sciences and Food, Skopje, North Macedonia person Aziz Şatana Erciyes University, Agriculture Faculty, Kayseri, Turkey person application/pdf 824542 https://unilib.phaidrabg.rs/o:396 no yes 16 70 92000002 71A01 World Journal Biology Pharmacy and health Sciences 7 3 46 56 WJBPHS 2021