Use of biochemical and physical effects when salting maral meat
The process of hydrolysis of maral meat with the use of enzyme preparation and massaging was studied. Effectiveness of the biotechnological method for maral meat processing was evaluated by examining technological parameters (pH value, water binding capacity — BCC) at various temperature regimes. Based on the studies carried out, it was concluded that massaging of meat injected with pepsin from the maral abomasum, had a significant impact on the protein system state.