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...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Multidisciplinary Digital Publishing Institute
2023
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| Online Access: | 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 |