The current study employed an ABA design with a control group to assess the effectiveness of a commitment strategy in reducing meat consumption among university students (n=70). Participants who were randomly assigned to the commitment condition did not consume significantly less meat than participants in the control group, t (48)=.74, p=.47. 79% (n=19) of participants in the control group decreased their meat consumption from baseline to treatment phase, compared with 96% (n=27) of participants in the treatment group. Additionally, when both groups were collapsed, all participants reduced meat consumption from baseline to treatment phase t (51)=8.6, p<.001. Participants' scores on the Motivation Towards the Environment Scale, a measure of self-determined motivation towards environmental behavior, were not significant predictors of meat consumption behavior before or during the intervention, t(67)= -.26, p=.80, t(51)=.53, p=.60. Implications and directions for future research are discussed within the paper. / Master of Science

Fresh turkey meat color is influenced by a myriad of biological factors which include muscle fiber type composition and heme protein concentrations. These factors either contribute to or are subject to the biochemical events involved in the conversion of muscle to meat. Subtle deviations in the processing environment can also result in aberrant fresh meat quality development and may ultimately alter the quality characteristics of cooked product. Our objective was to describe the underlying cause and significance of two-toning in fresh turkey breast. In the first experiment, pectoralis muscles were collected and subjected to image processing software to describe color of fresh turkey. In the second experiment, shackling time was tested as an aggravator of fresh turkey color. Results showed turkey breast possess two-lobes that differ in pH, drip loss, energy metabolism and muscle fiber type composition. Results also showed fresh turkey color was enhanced during the time from stun to exsanguination (P < 0.05). These results suggest inherent differences in breast muscle are responsible for variations in fresh turkey color. / Master of Science

The Bureau of Labor Statistics (BLS) has historically collected retail meat prices from various supermarkets to use in its calculation of the Consumer Price Index. The Economic Research Service (ERS) of the U.S. Department of Agriculture is responsible for reporting retail meat prices, which it acquires from the BLS. The Mandatory Price Reporting legislation of 1999 mandated that the ERS develop and report a more extensive set of retail meat prices. The legislative initiative of 1999 came about due to the absence of prices for some species and classes of meat as well as the growing and pervasive belief that BLS price series were incorrect, inaccurate, or were at the very least not accounting for the large volume of meat sales at special and/or discounted prices. The main purpose of this thesis project was to identify some of the major data shortcomings of the current retail meat price series that should be addressed in the restructuring of a new price reporting system. A survey was administered to retail meat price users to establish which shortcomings in the historical retail meat price series they consider to be the most significant. The other aspect of this study was concerned with analyzing weekly retail scanner meat price data for five beef cuts to establish the impact of quantity-weighting on the mean and variance of the retail meat price series, as well as the own-price elasticity parameter. / Master of Science

The purpose of this study is to show how much of the thiamin content of the noon and evening meals is contributed by meats and meat dishes which appear on the cafeteria menu, as well as the thiamin contribution of the breakfast meal to the total daily intake.

Master of Science / Food Science Institute-- Animal Science & Industry / J. Scott Smith / Ammonia leaks in meat chilling/frozen storage or processing facilities are not uncommon. Often the meat products are packaged in polymer films that theoretically protect the product from contamination. Unfortunately, there is almost no data on whether ammonia can permeate packaging films. The objectives of this study were to evaluated meat contaminated by low levels of ammonia under frozen storage conditions (-17 ± 3[degree]C), and further evaluated the permeability of common meat packaging films including: low density polyethylene (LDPE), 3 mil Cryovac (E-2300), and 3 mil vacuum (V-PA/PE) at freezing (-17 ± 3 [degree]C) and room temperatures (21 ± 3 [degree]C). Fresh beef Semitendinosus muscles were fabricated to form 10 x 5 x 2.3 cm steaks. The packaging films were fabricated into 10 x 5 cm pouches and filled with 50 mL deionized water. The meat and the pouches were exposed in a plexiglass enclosure, contained in a freezer, to 50, 100, 250, and 500 ppm ammonia gas (85 mL/min) for exposure times of 6, 12, 24, and 48 hr. The ammonia levels in the meat samples were 34.2 (50 ppm exposure), 51.5 (100 ppm exp.), 81.1 (250 ppm exp.), and 116 ppm (500 ppm exp.), and the pH values ranged from 5.56 to 5.75 (control ranged from 5.31 to 5.43) at 48 hr. At freezing temperatures, ammonia residues remained undetected, and no differences in pH were found in the pouches. At room temperature, all pouches were slightly permeable to ammonia; the levels observed in the pouches were, 7.77 ppm (pH, 8.64) for E-2300, 5.94 ppm (pH, 8.38) for LDPE, and 0.89 ppm (pH, 7.23) for V-PA/PE at 500 ppm exposure for 48 hr (unexposed samples pH ranged from 5.49 to 6.44). The results showed that meat packaging materials have low ammonia permeability and thus protect meat products exposed to ammonia exposure during frozen storage. Moreover, meat content is low even with ammonia exposures as high as 500 ppm for up to 48 hr.

The study has defined the position with regard to existing and evolving United Kingdom (UK) and European Union (EU) legislation, world trade agreements and institutions, global trade in chicken meat and market Quality Assurance (QA) standards in a series of peer-reviewed published papers and working papers. The development of global food supply chains can be a key driver in the harmonisation of international legislation, product and private assurance standards. Indeed compliance with legislation and retailer requirements has been a key market driver in the development of private assurance standards. The key objectives of the research were to examine current assurance schemes within the integrated poultry meat supply chain and the influence of regulation and external market drivers within the integrated poultry meat supply chain; develop and test a QA model for the poultry meat supply chain with a view to both baseline and higher level standards including the development of a business benchmarking system utilising a pre-requisite programme (PRP) and key performance indicators (KPI); and to assess the ability of the QA model to deliver regulatory and policy compliance whilst meeting varied business and market needs for an internationally traded product. This study has shown that a QA model is capable of providing a framework within which the poultry meat supply chain can operate. The legislative and performance requirements have been translated into quantifiable performance indicators which can be used to measure supply chain performance. This can assist differentiation of products at the point of consumption and give a quantifiable measure of the extrinsic value that has been added. This approach will therefore aid the communication of the benefits of differing methods of poultry meat production and afford the consumer the opportunity to make a more informed choice when purchasing meat products.

Thesis (MScAgric (Animal Sciences))--University of Stellenbosch, 2009. / ENGLISH ABSTRACT: The two main determinants of post-slaughter processing outcomes are rates of pH and temperature decline. Muscle pH and temperature interact continuously during rigor development to affect both the muscle contracture and proteolytic enzyme activity. The pH, however, can be manipulated independently of temperature by electrical inputs applied to the carcass. Electrical inputs that should be considered range from electrical stunning to the various forms of electrical immobilisation (EI) and stimulation (ES) that occur during and after the dressing procedures. EI is used to suppress convulsions that occur after electrical stunning to ensure operator safety to maintain high throughputs speeds while ES is used to induce rapid tenderisation, although having other biochemical and biophysical effects on meat. The objective of the study was to supply information on the effect of different EI and ES treatments, frequencies and pulse widths on the meat quality of beef. There are very little data on the effect of EI when it is combined with ES on meat quality. This study used two different EI frequencies (high – 800 Hz; HFI and low – 15 Hz; LFI) combined with either high (1040 V; HVS) or medium (300 V; MVS) voltage ES to study the effect of these treatments on meat quality. In the following experiment the EI waveform and ES was standardised using HFI with MVS with the frequency being changed to either 5, 15 or 50 Hz. Then the pulse width of the waveform was changed to 0.1, 0.5, 1 and 10 ms to optimise the ES system. Meat quality measurements were made from the Longisimmus dorsi (LD) and Semimembranosus (SM) after 1, 5 and 9 days of chilled storage at 0 C. The LD (shear force = 94.3±2.2; cooking loss = 26.85±0.29; retail drip = 0.996±0.037; storage drip = 2.78±0.155; WBC (water binding capacity) = 45.4±0.36) had significantly lower shear force and higher water binding capacity than the SM (shear force = 103.7±2.5; cooking loss = 34.63±0.25; retail drip = 2.12±0.103; storage drip = 3.63±0.245; WBC = 59.3±0.57). Day of assessment (Day 1 = 122.7±2.9; Day 5 = 87.7±2.2; Day 9 = 81.0±2.4) had a significant effect on tenderness of the LD as shear force declined with an increase of day of assessment. The LFI HVS (storage drip = 3.30±0.223; shear force = 102.9±4.5) produced significantly greater drip during storage and shear force values when compared to the HFI followed by either HVS (storage drip = 2.45±0.261; shear force = 85.2±4.0) or MVS (storage drip = 2.60±0.178; shear force = 94.2±4.2) in the LD, probably attributable to different rates of pH decline post mortem. LFI HVS (a* = 20.79±0.31; chroma = 22.92) and LFI MVS (a* = 20.24±0.27; chroma = 22.23±0.30) had a redder and more vivid bloomed colour than HFI HVS (a* = 19.71±0.33; chroma = 21.49±0.37) and HFI MVS (a* = 20.00±0.27; chroma = 21.98±0.31), while LFI HVS (a* = 15.27±0.40) and HFI MVS (a* = 14.64±0.29) had a redder colour compared to HFI HVS (13.85±0.35) at day 9 for the LD. The oxygen consumption rate (MTT assay) correlated inversely linear (r = -0.63 and -0.73) with the a* values 24 hrs post mortem allowing for 3 hrs of bloom. Stimulation with 15 Hz (0.47±0.040) and 5 Hz (0.41±0.045) had a higher pH decline (ΔpH) during stimulation than 50 Hz (0.29±0.027). Shear force measurements and cooking loss percentage were obtained from the LD after 24 hrs of chilled storage at 0 C. There were no difference between the stimulation treatments for shear force (15 Hz = 121.3±3.3; 5 Hz = 123.8±7.6; 50 Hz =114.8±7.94), while cooking loss was higher in 15 Hz (28.8±0.47) than 50 Hz (25.9±0.71) which correlated (r = 0.43; p = 0.01) with ΔpH. There were no differences between 10 ms (0.46±0.020), 1 ms (0.43±0.020) and 0.5 ms (0.44±0.019) pulse widths on the ΔpH while 0.1 ms (0.33±0.020) had a lower decline. Stimulation with a 1 ms (94.6±5.6) pulse width had the lowest shear force that varied from 10 (111.3±3.8) and 0.1 ms (111.3±5.8). While cooking loss (0.1 = 25.3±0.48; 0.5 = 26.9±0.67; 1 = 25.9±0.63; 10 = 25.5±0.66) and water-holding capacity (0.1 = 36.1±1.60; 0.5 = 37.3±1.42; 1 = 37.5±1.15; 10 = 36.9±1.45) was not affected in the LD after 24 hrs of chilled storage at 0 C. Colour measurements on the SM indicated that a 0.1(a* = 19.38±0.50; chroma = 22.70±0.51), 0.5 (a* = 20.89±0.49; chroma = 24.34±0.56) and 10 ms (a* = 19.69±0.46; chroma = 22.98±0.58) pulse width had a deeper red and a more vivid colour than 1 ms (a* = 16.66±0.37; chroma = 19.99±0.32) at day nine of retail display. In conclusion, HFI improves meat quality when combined with either HVS or MVS and that MVS either improves (colour stability) or has no adverse effects on meat quality (tenderness and WBC) in relation to HVS when combined HFI. In addition, it shows that there are alternative electrical parameters to voltage that can be used to change the pH decline and by changing frequency and pulse width, subtle changes can be made to an ES system. Since every abattoir is different due to layout, chiller space and cooling regime these electrical parameters can be modulated to optimise an electrical stimulation system without expensive modification to the whole system. / AFRIKAANSE OPSOMMING: Die tempo van pH en temperatuur daling is die twee hoof bepalings van na-slag prosseserings uitkomste. Spier pH en temperatuur het ’n gedurige interaksie tydens rigor ontwikkeling en beïvloed die spier sametrekking en proteolitiese ensiem aktiwiteit. Die spier pH kan onafhanklik van temperatuur gemanipuleer word, deur elektriese golfvorms deur die karkas te stuur. Die elektriese golfvorms wat in ag geneem moet word varieer van elektriese impulse tydens bedwelming tot die verskeie golfvorms van elektriese immobilisasie (EI) en stimulasie (ES) wat gebruik kan word gedurende en na die slagproses. EI word gebruik om konvulsies te beheer wat onstaan na elektriese bedwelming om werker veiligheid en hoë deurvloei tempos te verseker, terwyl ES die verouderings proses versnel, alhoewel dit ander biochemiese en biofisiese uitwerkings het op vleis. Die studie het verneem om inligting te verskaf oor die effek van verskillende EI en ES kombinasies, frekwensie en puls wydtes op die kwaliteit van beesvleis. Daar is baie min inligting van EI in kombinasie met ES se effek op vleis kwaliteit. Die studie het gebruik gemaak van twee verskillende (EI) frekwensies (hoog – 800 Hz; HFI and laag – 15 Hz; LFI) wat gekombineer is met of hoë (1040 V; HVS) of medium (300 V; MVS) spanning ES se effek op vleis kwaliteit. In die volgende eksperiment was die EI golfvorm en die ES gestandardiseer en HFI met MVS was gebruik met die frekwensie wat verander is tussen 5, 15 en 50 Hz. Daarna was die pulse wydte van die golfvorm verander tussen 0.1, 0.5, 1en 10 ms om die ES sisteem te optimiseer. Vleis kwaliteit van die Longisimmus dorsi (LD) en Semimembranosus (SM) spiere was bepaal na 1, 5 en 9 dae van verkoelde storing teen 0°C. Die LD (skeurkrag = 94.3±2.2; kookverlies = 26.85±0.29; kleinhandel drup verlies = 0.996±0.037; storing drip verlies = 2.78±0.155; WBV (water bindings vermoë) = 45.4±0.36) het ‘n betekenisvolle laer skeurkrag waardes en hoër water bindings vermoë gehad in vergelyking met die SM (skeurkrag = 103.7±2.5; kookverlies = 34.63±0.25; kleinhandel drupverlies = 2.12±0.103; bergings drupverlies = 3.63±0.245; WBV = 59.3±0.57). Die dag van assesering (Dag 1 = 122.7±2.9; Dag 5 = 87.7±2.2; Dag 9 = 81.0±2.4) het ’n betekenisvolle effek gehad op die skeur krag waardes en het afgeneem met ’n toename in die dag van assesering. LFI HVS (storing drupverlies = 3.30±0.223; skeurkrag = 102.9±4.5) het betekenisvolle hoër vog verliese gehad tydens verkoelde storing en skeur krag wanneer dit vergelyk word met HFI gevolg deur of HVS (storing drupverlies = 2.45±0.261; skeurkrag = 85.2±4.0) of MVS (storing drupverlies = 2.60±0.178; skeurkrag = 94.2±4.2). LFI HVS (a* = 20.79±0.31; chroma = 22.92) en LFI MVS (a* = 20.24±0.27; chroma = 22.23±0.30) het ‘n helder en dieper rooi kleur gehad in vergelyking met HFI HVS (a* = 19.71±0.33; chroma = 21.49±0.37) en HFI MVS (a* = 20.00±0.27; chroma = 21.98±0.31), terwyl LFI HVS (a* = 15.27±0.40) en HFI MVS (a* = 14.64±0.29) ’n rooier en helderer kleur as HFI HVS (13.85±0.35) gehad het in die LD. Die suurstof verbruik tempo (MTT analise) korreleer omgekeerd (r = -0.63 en -0.73) met die a* waardes 24 hr post mortem na 3 hr van blootstelling van lug. Stimulasie met 15 (0.47±0.040) en 5 Hz (0.41±0.045) het ’n hoër pH daling (ΔpH) tydens stimulasie as 50 Hz (0.29±0.027). Skeurkrag waardes en kookverliese is verkry vanaf die LD na 1 dag van verkoelde storing teen 0 C. Daar was geen verskil tussen stimulasie frekwensie se effek of skeurkrag (15 Hz = 121.3±3.3; 5 Hz = 123.8±7.6; 50 Hz =114.8±7.94) nie, terwyl die kookverliese hoër was in die 15 Hz (28.8±0.47) as 50 Hz (25.9±0.71) behandeling wat gekorreleer (r = 0.43; p = 0.01) het met ΔpH. Daar was geen verskill tussen 10 (0.46±0.020), 1 (0.43±0.020) en 0.5 ms (0.44±0.019) puls wydtes se effek op ΔpH nie, terwyl 0.1 (0.33±0.020) ms ‘n kleiner afname tot gevolg gehad het. Stimulasie met ‘n 1 ms (94.6±5.6) puls wydte het die laagste skeurkrag gehad wat verskil het van die 10 (111.3±3.8) and 0.1 ms (111.3±5.8) puls wydtes, terwyl kookverliese (0.1 = 25.3±0.48; 0.5 = 26.9±0.67; 1 = 25.9±0.63; 10 = 25.5±0.66) en waterbindingsvermoë (0.1 = 36.1±1.60; 0.5 = 37.3±1.42; 1 = 37.5±1.15; 10 = 36.9±1.45) nie beïvloed was nie. Kleur metings van die SM het getoon dat ‘n 0.1 (a* = 19.38±0.50; chroma = 22.70±0.51), 0.5 (a* = 20.89±0.49; chroma = 24.34±0.56) en 10 ms (a* = 19.69±0.46; chroma = 22.98±0.58 puls wydtes die helder en dieper rooi kleur gehad het as 1 ms (a* = 16.66±0.37; chroma = 19.99±0.32) teen dag 9 van kleinhandel vertoning. Ter opsomming, lei HFI tot beter vleis kwaliteit wanneer dit gekombineer word met of HVS of MVS. Verder lei MVS tot of ’n verbetering (kleur stabiliteit) of geen nadelige effek op vleis kwaliteit (sagtheid en WBV) in vergelyking met HVS wanneer dit gekombineer word met HFI. Die studie bewys ook dat daar ander elektriese parameters bestaan as spanning, wat verander kan word om die pH daling te beïvloed. Deur die frekwensie en pulswydte te verander, kan klein veranderinge aangebring word aan ’n ES sisteem. Elke abattoir is verskillend as gevolg van uitleg, koelkamer spasie en verkoelings tempo en hierdie elektriese parameters kan verander word om ’n ES sisteem te optimiseer sonder enige duur veranderinge aan die hele sisteem.

Thesis (MBA)--Stellenbosch University, 2015. / ENGLISH ABSTRACT: The premise of this study was the hypothesis that consumers of red meat do not make their meat purchases according to the standards and value criteria set by the classification system. In light of the hypothesis, three research questions were asked: Does the consumer understand the classification system and make purchases accordingly? Does the system reflect the expectations and needs of the consumer? To what extent does this reciprocal message flow through the value chain? Essentially this study therefore on the one hand deals with the effectiveness of the red meat classification system, and on the other hand with the extent to which the consumer takes it into account when purchasing mutton and lamb. However, the study would have been regarded as incomplete if the total value chain and all role-players, the producer, abattoir owner, wholesaler, retailer and retail butcher were not brought into perspective, with the consumer as the heart of the value chain. Data generated through questionnaires were analysed by means of descriptive statistics. Closed-ended questions were used with respondents mainly from the middle to higher income groups in the main centres and metropoles. The findings of the research confirm that modern consumers do not buy red meat according to the standards and value criteria of the classification system. The decision making process during the purchasing of red meat is mainly determined by intrinsic and subjective value features. The question is, therefore, why consumers do not take the objective value traits into account. Is the system regarded as irrelevant, and/or is it too complicated? By implication the research results confirm that the red meat value chain is not altogether transparent and that the messages between the producer and the consumer are communicated ineffectively within the value chain. In light thereof it is recommended, on the one hand, that the classification system is revised and changed, because it does not succeed in meeting the needs and preferences of the modern consumer. On the other hand it is recommended that deliberate educational strategies are applied to change the attitudes and buying patterns of consumers regarding the purchasing of mutton and lamb. Consumers must be guided not to rely on their own and subjective considerations, but also to apply objective criteria with confidence. This process will inevitably also influence the effectiveness of the value chain.

La cité de Nîmes, territoire localisé en bordure de la mer Méditerranée (Gard et partie est de l’Hérault), est créée au cours du Ier s. av. J.‑C., avec à sa tête un chef‑lieu (Nemausus) auquel sont rattachés de nombreux établissements répartis au sein de ce vaste territoire. La société nîmoise, tout en conservant son héritage protohistorique, est profondément influencée par le modèle socio‑économique romain dans ce nouveau cadre administratif centralisé. Dans ce contexte de transition, il était intéressant d’aborder la thématique de l’alimentation carnée des habitants de cette cité entre le IIème s. av. J.‑C. et le IIème s. ap. J.‑C. L’étude réalisée à partir des restes fauniques des mammifères provenant du chef‑lieu, d’agglomérations secondaires et d’établissements ruraux, permet d’éclairer l’exploitation des animaux dits « de bouche » dans cette cité. L’analyse propose d’aborder les questions des zones d’élevage et de la présence du bétail à l’intérieur des villes, la gestion des cheptels qui révèle des différences d’exploitation entre les troupeaux et une diversité des productions : lait, laine, force de travail et bien évidemment la viande. Les données archéozoologiques ont également permis d’observer des différences entre sites et des variations chronologiques dans le choix des espèces consommées, ainsi que dans les techniques de découpe des carcasses, les qualités de viande et la gestion des déchets d’origine animale. Les résultats font apparaître une organisation territoriale de l’économie animale nîmoise avec des lieux de production et de consommation, des activités que l’on retrouve souvent entremêlées au sein des établissements. / The city of Nîmes is located near the Mediterranean Sea (Gard and eastern Hérault provinces). Created during the first century BC, the city consists of several establishments scattered in a vast territory and connected to a chief town (Nemausus). In this centralized administrative organisation, a new society appears which, although retaining its protohistoric heritage, is deeply influenced by the Roman socio‑economic model. In this transitionnal context, the question of the meat diet of the inhabitants of this city between the 2nd century BC and the 2nd century AD is of great interest. This study is based on the faunal remains of mammals founded at several archaeological sites: chief town, secondary agglomerations and some rural settlements. This work will focus on the animals which are eaten. The data analysis raises the question of livestock production areas or at least the presence of animals inside the urban sites. Livestock management reveals differences between herds and a diversity of productions: milk, wool, traction and of course meat. The zooarchaeological data also revealed differences between sites and chronologies concerning the choice of species consumed, butchering systems, meat quality and management of animal waste. All these results suggest a territorial organization of animal economy based on production and consumption areas, although these activities are often mixed inside the establishments.

A produção de hidrolisados protéicos visam três propósitos distintos: modificar as propriedades funcionais das proteínas; preparação de pequenos peptídeos ou aminoácidos para uso em dietéticos ou com finalidades especiais e, ainda, como agentes flavorizantes. Os objetivos da pesquisa consistiram em estabelecer as condições de processamento para obtenção de hidrolisados protéicos de carne bovina: estudo da ação enzimática da papaína, da tripsina e da protease microbiana, isoladas e em mistura; determinação do material solubilizado; do grau de hidrólise nas condições pré-estabelecidas e, de algumas propriedades funcionais como viscosidade e capacidade de emulsificação e, ainda, identificação e caracterização das substâncias resultantes da hidrólise. A finalidade do estudo é a elaboração de um preparado formulado para utilização em alimentação enteral. A porção da carne conhecida no mercado pelo nome de \"patinho\" foi submetida a tratamento prévio para retirada de gordura visível e aponevroses e, moída. Utilizou-se a papaína, a tripsina e a protease microbiana, isoladas e em mistura (papaína : tripsina : protease microbiana, 2: 1: 2), previamente submetidas a determinação de atividade. Preparou-se uma suspensão a 10% de proteína e a valor de pH = 7,0, aqueceu-se a 50-60 °C e após a estabilização da temperatura, acrescentou-se as enzimas na proporção 1:100 de proteína. O tratamento com a mistura de enzimas promove enriquecimento do solúvel em aminoácidos essenciais. Com a papaína ocorre o inverso. O teor de aminoácidos livres existentes na carne é baixo. Em apenas 30 minutos de tratamento enzimático na média a concentração eleva-se em 5,7 vezes. Durante a hidrólise ocorre um aumento na concentração de aminoácidos livres. O aminoácido liberado em maior teor em todos tratamentos foi a arginina. O triptofano foi detectado entre os livres e os teores de fenilalanina sempre estiveram abaixo do valor proposto pela FAO. As análises eletroforéticas revelaram a progressão da hidrólise mostrando as diferentes manchas de pesos moleculares cada vez menores. O hidrolisado é um produto de alto teor de oligopeptídeos solúveis e de aminoácidos livres, isento de contaminação microbiana. Durante o transcorrer do processo hidrolítico há uma variação constante nas características do solúvel e na sua composição aminoacídica. Procedeu-se à hidrólise sob agitação durante 3 horas. Após inativação térmica e filtração determinou-se a concentração de sólidos solúveis; a avaliação do peso molecular dos peptídeos solúveis; o fracionamento por cromatografia em camada delgada e, a análise quantitativa dos aminoácidos. Ainda foram feitas medidas de viscosidade e caracterização do fluido. O produto hidrolisado seco, acondicionado em sacos plásticos, foi analisado com relação a composição química, capacidade de emulsificação de sua proteína e perfil de aminoácidos. A eficiência do ataque das enzimas sobre as proteínas da carne bovina deu-se na seguinte ordem: mistura de enzimas, seguida da papaína e da tripsina e finalmente da protease microbiana segundo os parâmetros solubilidade e grau de hidrólise. Passados 120 minutos de hidrólise nas condições de trabalho os valores de graus Brix, sólidos solúveis e grau de hidrólise mantiveram-se inalterados. Na faixa de velocidades angulares ensaiadas o hidrolisado protéico comportou-se como um fluido não-Newtoniano, pseudoplástico. A viscosidade do hidrolisado é de 1,7 a 36,0 poise a 30 °C e 2,4 a 52,7 poise a 60 °C. Os valores máximos para a viscosidade são alcançados aos 90 minutos de hidrólise. Conforme cresce a concentração de proteína solúvel, aumenta a capacidade de emulsificação de óleo de soja em agua, acarretando uma diminuição do diâmetro dos glóbulos de gordura. / The protein hydrolyzates production has three different aims: to modify the funcional properties of the proteins; the preparation of small peptides or amino acids for its use in dietetic foods or with special purposes and, also as flavoring agents. The objectives of the research consist in establishing the processing conditions in order to obtain the meat protein hydrolyzates: the study of the enzymatic action of papain, trypsin and of microbial protease, separated or in a blend; determination of the solubilized material; the degree of hydrolysis in previously established conditions, and of some functional properties such as viscosity and emulsifying capacity and, finally the identification and characterization of the resulting substances from the hydrolysis. The purpose of the study is the development of a product to be used in enteral nutrition. The cut of meat locally called patinho\" was subject to previous handling in order to eliminate visible fat and aponeurosis, and ground. The papain, the trypsin and the microbial protease were used, separated or in a blend, previously subject to the determination of its activity. A 10 % protein solution was prepared with pH = 7.0, then heated at 50 - 60 °C and when the temperature was leveled, the enzymes were added to a proportion of 1:100 of protein. Then we proceeded to the hydrolysis under agitation for 3 hours. After thermic inactivation and filtration, the soluble solids concentration was determined, the molecular weight of the soluble peptides was estimated, then fractioning through thin layer chromatography and the amino acids quantity analysis. Viscosity measurement and fluid characterization were also established. The dry hydrolyzate product was stored in plastic bags and was analyzed according to chemical composition and emulsifying capacity of its protein. The effect of the enzyme action on the bovine meat protein was observed in sequence: blending of enzymes, followed by papain and trypsin and finally of the microbial protease according to solubility and degree of hydrolysis. After 120 minutes of hydrolysis under experimental conditions, the Brix degrees, soluble solids and degree of hydrolysis remained unchanged. In the angular velocity range tested the protein hydrolyzate presented a non-Newtonian, pseudoplastic behavior. The viscosity of the hydrolyzate is 1,7 - 36,0 poise at 30 °C and 2,4 - 52,7 poise at 60 °C. The maximum values of viscosity were reached at 90 minutes of hydrolysis. The increase of soluble protein concentration, increases the emulsifying capacity of soybean oil in water, bringing an a lowering of fat globules diameter. The treatment with the enzyme blend promotes an enrichment of the soluble in essential amino acids. The opposite occurs with papain. The ammount of free amino acids exhisting in meat is Low. After only 30 minutes of enzymatic treatment the ammount increases 5.7 times on average. During the hydrolysis the concentration of free amino acids grows. The most commonly found amino acids in all treatments was arginine. The tryptophan was found among the free and the phenylalanin ammounts were always bellow the FAOs proposed parameters. The electrophoretic analysis revealed the progress of hydrolysis, showing the different bands of molecular weights smaller every time. The hydrolyzate is a product of high soluble oligopeptides and free amino acids, free of microbiological contamination. During the hydrolytic process, there is a constant variation in characteristics of the soluble and its amino acidic composition.