Abstract
In this paper the technological properties of camel meat and the effect of enzymes of gastrointestinal tracton digestibility of camel meat proteins were studied. The rate of protein digestion in the gastrointestinal tract by proteolytic enzymes is one of the main indicators determining the biological value of food products. The results of determining the digestibility of proteins by digestive enzymes in vitro make it possible to predict the degree of protein utilization by human body. The amount of losses and the duration of heat treatment like boiling and roasting were studied to determine the technological properties of camel meat. The results of the conducted studies of the chemical composition, physicochemical and technological properties show that camel meat in its composition, quality, culinary virtues is close to beef, which makes it possible to use it for the production of a wide range of meat products, and to apply the technological regimes used beef processing.