Sensory, physical and chemical characteristics of fermented minced meat

In the meat processing industry, biotechnological technologies are becoming more widespread every year. The use of plant and animal enzyme sources enables to obtain products with the desired properties. The paper presents the results of a study of the physicochemical characteristics of minced meat subjected to enzymatic treatment with transglutaminase and sequential treatment with pepsin and transglutaminase. The object of the study is beef with a connective tissue content of 20%. It was found that the sample was sequentially treated with pepsin, the proportion of 0.1%, followed by 0.3% transglutaminase, has the highest organoleptic characteristics, and there is also an increase in the yield of the finished product by 9.5% compared to the control sample. Thus, it can be concluded that the sequential processing of lower-grade meat raw materials with pepsin and transglutaminase can improve the physicochemical parameters of minced meat.