Biotechnological processes in the production of meat and fis

Intravital administration of the drug ensures its uniform distribution and good softening effect, shortens the ripening time, and increases the amount of meat suitable for frying. At the same time, it should be noted that with the introduction of sufficiently high doses of the drug, anaphylactic shock and disruption of normal body functions occur.

The method has limited application due to the uneven transformation of protein structures: the meat on the surface softens too much, but not enough inside.

The greatest effect was obtained with the introduction of enzyme preparations into the muscle tissue by repeated injections. At the same time, the effectiveness of the method is significantly increased when enzymes are introduced under pressure together with sterile vacuum or nitrogen. Gases, loosening the structure of muscle tissue, promote a better distribution of the enzyme between cells. Another method is used - needleless - the introduction of drugs into the meat iodine by ultrahigh pressure (200 • 103 Pa).

Simple immersion of meat in an enzyme solution is ineffective, since in this case only the surface of the meat undergoes the greatest changes (complete lysis of muscle tissue structures occurs), while in the deep layers the changes are minimal. The combination of preliminary mechanical loosening with subsequent immersion of meat in a solution of enzymes, as well as "massaging" the meat in an enzyme solution, give good quality meat and low moisture loss during processing.