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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Detalles Bibliográficos
Autores principales: Mohd Azmi, Syahira Izyana, Kumar, Pavan, Sharma, Neelesh, Sazili, Awis Qurni, Lee, Sung-Jin, Ismail-Fitry, Mohammad Rashedi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10047955/
https://www.ncbi.nlm.nih.gov/pubmed/36981262
http://dx.doi.org/10.3390/foods12061336

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10047955/
https://www.ncbi.nlm.nih.gov/pubmed/36981262
http://dx.doi.org/10.3390/foods12061336

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