FACTORS AFFECTING THE IMPROVEMENT OF MEAT TENDERNESS USING ENZYMES

This article analyzes the scientific foundations, mechanisms of action, and practical effectiveness of high-pressure processing and proteolytic enzymes in improving the tenderness of meat and meat products. The purpose of the study is to determine the effects of physical and biochemical processing methods on the structural properties of meat tissues. The research employed a literature review, comparative analysis of technological processes, and evaluation of experimental results obtained using the papain enzyme through the Kjeldahl method. The findings showed that high-pressure processing weakens the bonds between muscle fibers, while papain partially hydrolyzes myofibrillar proteins and collagen structures, thereby improving meat texture and tenderness. After enzymatic treatment, the protein content was 15.77%, while the nitrogen content was 2.47%. In conclusion, the application of high-pressure and enzymatic treatment methods under optimal technological conditions is effective in improving the quality characteristics of meat products.

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