2024
DOI: 10.21323/2414-438x-2024-9-1-40-52
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The role of enzymes in the formation of meat and meat products

D. V. Khvostov,
A. Yu. Khryachkova,
M. Yu. Minaev

Abstract: The meat industry is one of the most dynamic and competitive sectors of the food industry. As the global population keeps on growing and the demand for protein does the same, the consumers define ever higher standards of quality for the meat producers. One of the key quality criteria is the tenderness and juiciness of meat, which directly affects its taste and texture characteristics. In order to satisfy the expectations of the modern consumers and to ensure the stable quality of the meat product, meat process… Show more

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