THE EFFECT OF HYDROLYSIS OF THE ENZYME PROTEPSIN ON THE PH AND MOISTURE BINDING CAPACITY OF SECOND-RATE BEEF

Abstract

The growing consumer demand for functional products stimulates the development of meat products. For the production of meat products with improved organoleptic indicators, it is necessary to introduce such measures as the use of raw materials with improved physicochemical, functional-technological and structuralmechanical characteristics, and the improvement of technological processes. The purpose of this work is to study the effect of protepsin enzyme hydrolysis on the physicochemical and functional-technological indices of beef of the 2nd grade with the help of Protepsin, an enzyme preparation of animal origin.

Keywords

• enzyme "protepsin"
• second-grade beef
• ph of meat
• moisture binding ability of meat