Bol'shakov A S, Dibirasulaev M A, Aminov M S, Aligadzhieva L M
Vopr Pitan. 1998(3):39-40.
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.
开展了关于电刺激和原料不同热条件对胃肠道蛋白酶（胃蛋白酶、胰蛋白酶和糜蛋白酶）分解肉类蛋白质影响的研究。结果表明，电刺激显著提高了肉类蛋白质的蛋白水解速率，即从酶分解肉类蛋白质的角度来看，它产生了与在凉爽条件下肉类成熟类似的效果。
