Plant and bacterial proteases: A key towards improving meat tenderization, a mini review

Muhammad Sajid Arshad,Zaid Amjad,Joong-Ho Kwon,Muhammad Sohaib,Muhammad Imran,Urooj Khan,Miral Javed,Iqra Nawaz,Alia Aslam,Fatih Yildiz

doi:10.1080/23311932.2016.1261780

Abstract

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

Highlights

The palatable quality of meat is influenced by several factors, among which meat tenderness is considered the most important determinant of consumer preferences
Meat tenderness generally depends upon connective tissues, sarcomere length, and the extent of proteolytic degradation of muscles (Kemp & Parr, 2012)
Different plant proteases like papain, bromelain, actinidin, and ficin have been used for tenderization of meat and meat products

Summary

Introduction

The palatable quality of meat is influenced by several factors, among which meat tenderness is considered the most important determinant of consumer preferences. Meat tenderness generally depends upon connective tissues, sarcomere length, and the extent of proteolytic degradation of muscles (Kemp & Parr, 2012). Meat toughness is an undesirable attribute of palatable meat quality for consumers (Kemp, Sensky, Bardsley, Buttery, & Parr, 2010). Muhammad Sajid Arshad is Assistant Professor at Department of Food Science, Government College University, Faisalabad, Pakistan.

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