Fermentation of meat in the production of natural semi-finished beef products
https://doi.org/10.53315/2949-1231-2025-4-3-33-39
Abstract
In this article we consider the use of enzymes for processing meat raw materials – an important technological method that allows, with scientifically sound use, to improve the quality and expand the range of meat products. A wider introduction of enzyme preparations into production will be facilitated by finding effective methods for processing raw materials with enzymes (biocatalysts). One of the promising areas for improving the quality of meat products is the use of enzyme preparations. The use of these preparations for meat processing is based on the enzymatic hydrolysis of proteins, changing the structural elements of meat on this basis and improving the biochemical and physicochemical indicators of its quality.
About the Authors
P. M. Pompaev
Kalmyk State University named after B.B. Gorodovikov
Russian Federation
Russian Federation
Pompaev P.M., сandidate of Agricultural Sciences, Associate Professor
K. E. Khalgaeva
Kalmyk State University named after B.B. Gorodovikov
Russian Federation
Russian Federation
Khalgaeva K.E., сandidate of Agricultural Sciences, Associate Professor
A. K. Natyrov
Kalmyk State University named after B.B. Gorodovikov
Russian Federation
Russian Federation
Natyrov A.K., Doctor of Agricultural Sciences, Professor
D. M. Pompaev
Kalmyk State University named after B.B. Gorodovikov
Russian Federation
Russian Federation
Pompaev D.M.
D. V. Bambysheva
Kalmyk State University named after B.B. Gorodovikov
Russian Federation
Russian Federation
Bambysheva D.V.
References
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Review
For citations:
Pompaev P.M., Khalgaeva K.E., Natyrov A.K., Pompaev D.M., Bambysheva D.V. Fermentation of meat in the production of natural semi-finished beef products. The Agriculture and Ecosystems in Modern World: Regional and Inter countries’ research. 2025;4(3):33-39. (In Russ.) https://doi.org/10.53315/2949-1231-2025-4-3-33-39
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