Salazar Posada, C.López Padilla, A.Cano Salazar, J. A.2013-05-072013-05-0720121794-4449http://hdl.handle.net/10567/958Introduction. Given the great amount of waste generated by cattle industries in Colombia, and its high content of protein, a study to establish an alternative to use such waste was proposed, aiming to provide added values and alleviate the environmental load. Objective. Evaluating the effects of pH and temperature on the enzymatic hydrolysis conditions of beef bones. Materials and methods. To develop the research work, arotatable central composite design (RCCD) was used, and 10 experiments were obtained for every enzyme commercially available - Alcalase 2,4 L FG and Flavourzyme ®. Results. Temperature has a significant effect (p=0,0065) on the degree of hydrolysis of the Alcalse enzyme, reaching its highest hydrolysis degree (8.21%) at 55°C and pH=5.79, while in the case of Flavourzyme a significant effect of the pH was found (p=0,0157) reaching a hydrolysys degree of 20.23% at 45°C and pH=6,50. Conclusion. It is possible to obtain added value products, such as the enzymatic hydrolyzed ones, from by-products generated by bovine industries, with a wide industrial projection.esCorporación Universitaria LasallistaResiduos agroindustrialesHidrólisisResiduos agroindustriales - AprovechamientoResiduos sólidos orgánicosResiduos sólidos orgánicos - AprovechamientoResiduos sólidosResiduos sólidos - AprovechamientoArticle