Kovalenko V. Scientific bases of technology of processing of raw meat using enzymatic preparations

Object- technology of meat ready-to-cook foods and ready-to-serve meat foods from raw meat with high content of connecting tissue, fermented with protomegaterin G20X and it’s compositions with papain; the purpose is theoretical basis and development of technologies of meat ready-to-cook foods and ready-to-serve foods from raw meat with high content of connecting tissue with the use of compositions of enzymatic preparations; the methods are methods of computer mathematics, standart physical and chemical, technological, structural and mechanical, organoleptic research methods, biochemical, microbiological indexes, planning of an experiment and mathematical processing of experimental data with the use of computer technologies; the novelty are basis of expedience of the use of proteolytic enzymic preparation of microbal origin of protomegaterin G20X and it’s compositions with papain in technologies of meat ready-to-cook foods and ready-to-serve foods, ascertainment, that forming of technological properties of the meat systems is attained by adjusting of concentration of enzymatic preparations, temperature terms and duration of proteolysis, establishment of rational values of these parameters depending on content of connecting tissue in raw meat; proof of safety of new products made from fermented raw meat basing on the contend of kreatine (kreatinine), glucose and free amino acids from which carcinogenic compounds (heterocyclic arylamines) can appear during thermal treatment; branch - food industry, restaurant economy.