title: [Dependence of nutritive value of canned meat on the thermal of the raw materials and electric stimulation].
abstract: Research of influence electric stimulation and different thermal condition of raw material on meat protein breaking down by proteinases of gastrointestinal tract (pepsin, trypsin and chymotrypsin) was carried out. It was shown that electric stimulation increased the rate of meat protein proteolysis significantly, i.e. from the point of view of breaking down of meat protein by enzymes it gave effect, similar meat ripening in the cool condition.
authors.forename: A S
authors.initials: AS
authors.lastname: Bol'shakov
authors.forename: M A
authors.initials: MA
authors.lastname: Dibirasulaev
authors.forename: M S
authors.initials: MS
authors.lastname: Aminov
authors.forename: L M
authors.initials: LM
authors.lastname: Aligadzhieva
mesh_terms: D002918:Chymotrypsin / Q000378:metabolism; D004558:Electric Stimulation; D008461:Meat Products; D009753:Nutritive Value; D010434:Pepsin A / Q000378:metabolism; D011506:Proteins / Q000378:metabolism; D013696:Temperature; D014357:Trypsin / Q000378:metabolism
chemical_list: D011506:Proteins; D002918:Chymotrypsin; D014357:Trypsin; D010434:Pepsin A