Study of the Working Parameters of the Enzyme Protepsin and Its Effect on The Microstructure of Second-Grade Beef

"Protepsin" is an enzyme preparation of animal nature containing a complex of acid proteinases, intended for use in the meat industry for processing meat raw materials. The enzyme composition of the preparation is balanced according to the degree of exposure to various proteins of meat and meat systems used in the technology of obtaining meat products. "Protepsin" works in the meat system similarly to intracellular enzymes (cathepsins). It is their synergist and has additional qualities that allow it to act in a wider range of technological parameters, as well as to influence those protein systems on which intracellular enzymes do not act or have an effect to an insignificant extent [1]. The practical significance of the work lies in the fact that semismoked sausage products are in particular demand among the population. Cost reduction while maintaining their quality in a competitive environment is a time requirement. Therefore, the use of the enzyme is one of the promising directions in the field of meat processing [1]. The aim of the work is to study the working parameters of the enzyme "Protepsin" and its effect on the microstructure of second-grade beef. Histological changes characterize the positive effect of the enzyme on the development of meat quality indicators. In this regard, the processing of meat raw materials with "Protepsin" leads to a significant reduction in the duration of maturation of meat, which makes it possible to achieve the necessary changes in a shorter time compared with the natural way of autolysis.

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