| Protease hydrolytic action and TGase cross-linking have respectively and widely applied in the meat processing and researches. In this paper, beef properties and meat dried product with synergy technology of protease and TGase were studied, and bromelain was selected as the optimalizing protease, then TGase was injected after bromelain hydrolyzing protein of beef. The organizational structure of protein spiral, folded structure, stair structure and muscle protein linked way from protein micro-structure had changed through the synergy of enzyme between bromelain and TGase. The studies confirmed that quality of beef musculature was improved, and the commodity characteristic of beef product was ensured. Bromelain belongs to the lowest-cost rejuvenator among of the several proteases, including bromelain, papain, pepsin and trypsin, which have the significant different (p < 0.01) for improving beef tender, but caused low holding water content and poor processing properties. TGase cross-linking has positive effect for increasing beef tender, and the texture intensity was markedly increased (p < 0.01) by TGase in the condition of a low dosage. On the contrast, the synergy technology is able to bring about decreasing the loss of free amino acid, improving water holding capacity and produce rate. At the same time, striated muscle structure shows well density and uniformity with clear girding and flat verge from the images of TEM (transmission electric mirror), and small molecular segments of protein is raised by electriophoresis analysis of SDS-PAGE.The results indicate that synergy technology of bromelain and TGase is favor of improvement of physicochemical property of musculature, nutritional compositions, product rate, texture, palatability, hygiene and appearance characteristics etc. And the storage period was prolonged 20 days contrasting with the control.
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