Abstract
The rigidity of meat systems is due to many factors, including different ratio of fibrillar and globular proteins, as well as their structural features. The need to soften meat systems with a high content of various types of connective tissue, as well as the possibility of correcting the processes associated with abnormal autolysis during the maturation of meat raw materials and the formation of a dry rigid structure, are relevant today. The review presents the use of peptidases of plant, animal and bacterial origin, including their separate class — collagenases, which are used for tenderizing meat. Also, recombinant targeting proteases that have high potential are presented; so, there is a need to develop effective applications for their use.
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