Abstract: The invention relates to a method for preparing an enzymatic composition for acceleration of ageing of meat products involving a separate dissolution of an enzyme, viz. hyaluronidase and a prolongator of biological effect, viz. serum albumin at a pH value of from 2.0 to 2.5; hyaluronidase is taken in an amount of from 4 to 6 parts by weight and serum albumin in an amount of from 0.5 to 1.5 part by weight. Said aqueous solution of the enzyme is mixed with said aqueous solution of the prolongator, whereupon said ingredients chemically react with each other to give a suspension comprising a mixture of an aqueous solution of the desired product with suspended particles of the unreacted ingredients.