The objective of the research was to prepare a meat product technology and to determine the effect of probiotic microflora on the physiochemical properties of the product. Research material were pork ham and probiotic bacteria strain Lactobacillus casei LOCK 0900 (patent No. P-382761). The scope of research included the production and evaluation of raw ripening probiotic products. Physicochemical evaluation was made by measuring of color parameters in the system of the CIE L * a * b * and CIE L * C * H⁰, acidity, ORP, TBARS values, water activity. Measured the relative content of Mb, MbO2, MetMb and overall dye content of heme (OZB) in muscle tissue. Following this study found the development and influence of added probiotic strain on the growth of acidity of the product. Application of Lactobacillus casei LOCK 0900 production raw ham ripening resulted in changes in the oxidation of fats (which is expressed by a lower TBARS values), changes oxidation-reduction potential, transformation myoglobin and parameters of color compared to the sample without added probiotic.

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