Work

Tenderization of meat and meat product

Year: 2025

Type: article

Abstract: 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 palatability. The current review describes the meat tenderization mechanism, chemical, physical and conventional protocols to evaluate the extent of meat tenderness and the impact of plant based exogenous proteases. Even though proteolytic enzymes are produced in commercial scale, most of the meat products reach the market without any treatment.

Source: Zenodo (CERN European Organization for Nuclear Research)

DOI: 10.5281/zenodo.15199259

Author: Pompi.R. Boro1 and Faijun toufiki2

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W6893199589

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