Optimal concentration of proteolytic enzyme preparation for meat processing

Research work has been carried out on the effect of various concentrations of an enzyme preparation (EP) on some indicators of salted camel meat. The proteolytic activity, pH and temperature optimum of the enzyme protosubtilin G20x were studied. The effect of protosubtilin G20x on VVS, shear stress, consistency and yield after boiling of salted camel meat samples was studied. This research work indicates that the treatment of meat with an enzyme preparation causes moisture-binding capacity (WCC), with this there are significant changes in the consistency and mass of the samples after heat treatment.