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

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 …

This study aimed to determine the effects of marination liquids prepared with citric acid (CA-
0.5%), lemon (LJ-100%) and grapefruit (GJ-100%) juices on the pH, colour (L*, a*, b …

Advances towards the development of a sustainable economy must address the exploitation
of bio-based products combined with the use of greener solvents and manufacturing …

Tenderness is one of the most desirable meat qualities and a significant determinant of
consumers' preference. Estimating/achieving optimal tenderness are not straightforward …

The tenderness and quality of meat is very concerning for meat consumers. Meat tenderness
relies on connective tissue, and muscle proteolytic ability. The use of various chemical …

Bacteria are attracting the interest of worldwide investors; their use is interesting in several
industrial fields, this organism produces a wide variety of extracellular enzymes, including …

Meat tenderness is one of the most important organoleptic properties in determining
consumer acceptance in meat product marketability. Therefore, an effective meat …

Пищевые волокна играют значительную роль в процессе работы желудочно-
кишечного тракта человека. Их присутствие в рационе питания позволяет …

An alternative natural additive from Manihot esculenta has been recently discovered. Using
a response surface methodology (RSM) approach, a high content of antioxidant activity …