Highlights•Plant-derived proteases used to enhance the texture of meat products.•Plant
cysteine proteases used as exogenous tenderizing agents of meat.•Current studies and …

Meat products are considered as one of the most demanding food items from a point of sale
perspective and tenderness of meat plays a dominant role in enhancing the meat …

Papain, bromelain, and ficin are commonly used plant proteases used for meat
tenderization. Other plant proteases explored for meat tenderization are actinidin, zingibain …

Meat consumers are very concerned about the quality and tenderness of meat. Meat
tenderness generally depends upon connective tissue, sarcomere length, and the …

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 …

The meat industry is experiencing a change due to an increase in consumer demand for
quality products. The foremost approach is on animal management prior to slaughter and …

This study was conducted to compare the efficiency of different plant proteases for changing
biochemical and microstructural characteristics in muscle foods. The meat samples from …

The hydrolytic activity of 3 commercially available protease preparations (bacterial protease
G, fungal 31000, and fungal 60000) were examined using fluorescent‐labeled casein, azo …

The growing consumer demand for healthier products has stimulated the development of
nutritionally enhanced meat products. However, this can result in undesirable sensory …

Four commercially available plant preparations containing respectively papain, bromelain,
actinidin and zingibain were evaluated for their ability to hydrolyse proteins present in both …