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June 2014 (published: 01.06.2014)
Number 2(20)
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Fermentation of meat with high content of connective tissue
Shestopalova I.A., Uvarova N.A.
Keywords: meat from the leg of turkey, 2 grade of beef, connective tissue, enzymes of vegetable and animal origin (papain and protepsin), protein fraction, technological parameters of fermentation.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Fermentation of meat with high content of connective tissue
The possibility of using enzymes in meat products technology is studied. Technological parameters of biological modification of meat properties with high content of connective tissue using enzymes of animal or vegetable origin (enzymes concentration, temperature and fermentation duration of minced meat) were obtained.
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Keywords: meat from the leg of turkey, 2 grade of beef, connective tissue, enzymes of vegetable and animal origin (papain and protepsin), protein fraction, technological parameters of fermentation.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License