EXPLORING POSSIBILITIES FOR QUALITY IMPROVEMENT OF MEAT RAW MATERIALS FROM CATTLE RUMINANT ANIMALS BY ENZYMATIC TREATMENT

The production of beef meat is a widely spread in Republic of Macedonia, and the beef is very abundant with binding tissue that influences certain hardness and tenacity both to the meat and the final meat product, thus diminishing its organoleptic quality. That demands for seeking adequate methods to improve the consistency and succulence of meat. For that purpose, were used a proteolytic enzyme preparations derived from the bacteria Streptomyces species 82 which have a high proteolytic activity. In this study was determined increased solubility of myofibril proteins at the meat (Muscles supraspinatus) and beef hearts when treated with enzyme preparations. Both Muscles supraspinatus and beef hearts showed a general tendency to increase the quantity of free amino acids when an enzyme preparation with activity of 110 PU/kg was added.