Exogenous Proteases for Meat Tenderization

@article{Bekhit2014ExogenousPF,
  title={Exogenous Proteases for Meat Tenderization},
  author={Alaa El-Din Ahmed Bekhit and David Laurence Hopkins and Geert H. Geesink and Adnan A. Bekhit and Philip Franks},
  journal={Critical Reviews in Food Science and Nutrition},
  year={2014},
  volume={54},
  pages={1012 - 1031}
}
The use of exogenous proteases to improve meat tenderness has attracted much interest recently, with a view to consistent production of tender meat and added value to lower grade meat cuts. This review discusses the sources, characteristics, and use of exogenous proteases in meat tenderization to highlight the specificity of the proteases toward meat proteins and their impact on meat quality. Plant enzymes (such as papain, bromelain, and ficin) have been extensively investigated as meat… 
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