The investigations have been done by using enzyme preparation andcollagenase activity, obtained on the basis of Streptomyces candidus 91 enzymecomplex. Collagenase enzyme preparation’s infl uence has been studied upontechnological and organoleptic properties of beef and pork cans. The changesin elasticity, structure and plasticity, as well and organoleptic properties have been investigated. It has been established that the collagenase enzymepreparation improves the structural-mechanical properties and the organolepticcharacteristics of the ready product.