Process for producing an enzyme preparation to tenderize meat products

Method of producing an enzyme meat tenderizing agent, which comprises comminuting the testes of slaughtered animals, extracting the thus-comminuted testes with acidudated water of a pH and in an amount sufficient to obtain a mixture having a pH value of 4.5-4.7, separating an aqueous solution from the thus obtained mixture, said aqueous solution containing hyaluronidase, adding an albumin-containing substance to said aqueous solution in an amount such that the ratio of said albumin-containing substance to the testes of the slaughtered animals is between about 0.04-1.6:10-15, thus forming a suspension, subjecting the thus-formed suspension to concentration by evaporation at a maximum temperature of 25.degree. C., thus obtaining a concentrate of the enzyme meat tenderizing agent, and drying the thus obtained concentrate.