STUDY OF THERMAL AND ENZYMATIC TREATMENTS ON THE TENDERNESS OF THE MEAT
This article deals with the problems of rigidity of meat and factors determining this figure. Comparative analysis of samples was conducted, heat-treated and processed prior to cooking proteolytic enzyme solution - trypsin. The positive effect of enzymatic treatment of raw meat before cooking. Samples treated enzyme were on average softer than the control samples by 20%. It was confirmed that the heat treatment is not always a positive influence on the tenderness of meat. Search highly specific protease for the controlled hydrolysis - solution to the problem of softening of raw meat.