1. A process for preparing meat tissue digests with improved palatability, comprising: a) providing a tissue of meat animals, b) bringing into contact said meat tissue with at least one alkaline endopeptidase c) hydrolyzing these tissues meat under alkaline endopeptidase g) heat treating the thus obtained digested product to inactivate said alkaline endopeptidase and e) obtaining tissue digest meat with improved palatability, characterized in that: said alkaline endopeptidase is used in an amount (E) from about 0.01 to about 1.2% by weight of the digested product obtained after step (g): - hydrolysis in step (c) is conducted for a time period (T) of from about 0.25 to 5.0 h u digested product obtained after step (g) has a degree of hydrolysis (DH) above 20%, said degree hydrolysis is given by equation (1) DH = 14,04 + 1,8 × E + 5,5 × T-0,48 × T + 4,97 × E + 0,829 × E × T.2. . A method according to claim 1, further comprising one or more of the following steps: 1) a step (a1) after step (a), which is adjusted pH of meat tissue, and 2) a step (c1) adding one or more ingredients Maillard a digested product, obtained in step (c), and 3) a step (d1) filtering the digested product obtained in step (g), and 4) a step (d2) cooling the digested product obtained by the last of the steps (d) or (d1) 5) step (d3) adding one or more food ingredients to pet digested product floor Scientists in the final result of the steps (g), (d1) and (d2) 6) the step of (d4) concentrating the digested product obtained1. Способ получения переваров тканей мяса с улучшенной вкусовой привлекательностью, включающий:а) предоставление тканей мяса животныхб) приведение в контакт упомянутых тканей мяса по крайней мере с одной щелочной эндопептидазойв) гидролиз этих тканей мяса под действием щелочной эндопептидазыг) термическую обработку полученного таким образом переваренного продукта для того, чтобы инактивировать упомянутую щелочную эндопептидазу ид) получение перевара тканей мяса с улучшенной вкусов
