Kuftan V. The technology of meat products fermented with proteolytic preparations enzymes

Beef with high content of connective tissue fermented with protomegaterin and papain; beef and mince productions are from refmented meat, scientifically proved the meat technology after the process of fermentation with protomegaterin G20X. The methods of research are physio-chemistry, biochemistry, histology, NMR-methods, mathematics model. In the given research substantiated the mechanism modification of meat systems, the rational regims of fermentation meat with protomegaterin. The experiment and productions parties of meat products after the process of fermentation had introduce to practice of public catering with social and economy efficacy. The use - branches of meat industry and public catering.