Application of a new micro­ enzymatic preparation in processing of canned beef meat products

Kuzelov, Aco and Cigulevska Kirovska, Olga (2009) Application of a new micro­ enzymatic preparation in processing of canned beef meat products. Journal for meat production, processing and research, 24 (4). pp. 63-65. ISSN D 42804 F

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Abstract

The production of canned beef meat, rich in connective tissue is widely spread in the Republic of Macedonia. These products are very tough and rigid, with lower organolepetic features. The aim of this investigation was to improve the structure and succulence using characteristic methods. For that reason proteolysis enzymes were applied, which had been extracted from Streptomycin species 82, bacteria with characteristic collagen degrading activity. The examination affirmed that the production of canned meat with added collagen degrading enzyme showed higher hydrolytic activity
resulting in better succulence and structure of the products. The final products were scored higher in sensory traits because of higher spiciness and better structure.

Item Type:	Article
Uncontrolled Keywords:	Enzymatic preparation, Sueptomyces species 82, Beef meat
Subjects:	Agricultural Sciences > Agricultural biotechnology
Divisions:	Faculty of Agriculture
Depositing User:	Aco Kuzelov
Date Deposited:	16 Nov 2012 07:45
Last Modified:	19 Jun 2013 10:15
URI:	https://eprints.ugd.edu.mk/id/eprint/975

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