Abstract
Enzymatic reactions play a fundamental role in the transformation of muscle tissue into meat and in the formation of quality attributes in meat products. Postmortem glycolysis, proteolysis, and lipolysis mediated by endogenous enzymes – calpains, cathepsins, aminopeptidases, and lipases – determine texture, color, and flavor. Additional modification of the protein–lipid matrix is ensured by microbial enzymes of starter cultures and by exogenous plant-derived proteases used to regulate structural and sensory properties. Their activity promotes the accumulation of free amino acids, peptides, and volatile compounds responsible for characteristic flavor development. However, the natural rate of enzymatic reactions and the complexity of their control, influenced by pH, temperature, salt content, and water activity, require the application of controlled intensification strategies. This review summarizes current advances in innovative technologies aimed at accelerating and optimizing enzymatic processes in the meat industry. The effects of ultrasound (US), pulsed electric fields (PEF), moderate electric fields (MEF), high hydrostatic pressure (HHP), and supercritical CO₂ (SC-CO₂) are discussed in relation to protease activation, increased tissue permeability, and enzyme activity modulation. The review emphasizes that integrating non-enzymatic intensification methods with conventional fermentation and ripening technologies offers prospects for shortening production cycles, improving quality stability, and expanding the range of functional meat products. The findings provide a theoretical basis for the development of scientifically grounded modernization strategies in meat fermentation and ripening processes.