Studies on some physical and chemical changes in meats during storage\

Cold-storage of meat, aside from being a means of preservation, is also carried out to improve the flavor and meat texture.Muscle protiens can be divided to water-soluble ( about 34% ) and structural proteins. the commercial application of enzymes to meat before purchassing is being recently investigated and inface, this process lead to lower the price difference between tender and less tender cuts, thus (upgrading) the less tender cuts, and also to shorten the aging periods, Griswold (1962).