Application of plant proteases in meat tenderization: recent trends and future prospects

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Application of plant proteases in meat tenderization: recent trends and future prospects

Papain, bromelain, and ficin are commonly used plant proteases used for meat tenderization. Other plant proteases explored for meat tenderization are actinidin, zingibain, and cucumin. The application of plant crude extracts or powders containing higher levels of compounds exerting tenderizing effec...

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Bibliographic Details
Main Authors:	Mohd Azmi, Syahira Izyana, Kumar, Pavan, Sharma, Neelesh, Sazili, Awis Qurni, Lee, Sung-Jin, Ismail-Fitry, Mohammad Rashedi
Format:	Article
Language:	English English
Published:	Multidisciplinary Digital Publishing Institute 2023
Online Access:	http://psasir.upm.edu.my/id/eprint/106642/ http://psasir.upm.edu.my/id/eprint/106642/1/foods-12-01336-v3.pdf http://psasir.upm.edu.my/id/eprint/106642/2/correction%20106642.pdf

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