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Exogenous proteases for meat tenderization.

Alaa A Bekhit1, David L Hopkins, Geert Geesink

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Summary
This summary is machine-generated.

Exogenous proteases enhance meat tenderness and value. Understanding enzyme kinetics and meat conditions (pH, temperature) is key for optimal tenderization and quality.

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Area of Science:

  • Food Science
  • Biochemistry
  • Enzymology

Background:

  • Exogenous proteases are increasingly used to improve meat tenderness and add value to lower-grade cuts.
  • Plant-derived enzymes like papain, bromelain, and ficin have been widely studied for meat tenderization.
  • Emerging plant proteases (actinidin, zingibain) and microbial enzymes offer controlled tenderization and other benefits.

Purpose of the Study:

  • To review the sources, characteristics, and application of exogenous proteases in meat tenderization.
  • To highlight enzyme specificity towards meat proteins and their overall impact on meat quality.
  • To discuss the importance of understanding enzyme kinetics and environmental factors for effective meat tenderization.

Main Methods:

  • Review of existing literature on exogenous proteases in meat tenderization.
  • Analysis of enzyme specificity and impact on meat proteins.
  • Discussion of environmental factors (pH, temperature) affecting enzyme function in meat.

Main Results:

  • Plant enzymes (papain, bromelain, ficin) are established meat tenderizers.
  • Newer plant and microbial proteases show promise for controlled tenderization.
  • Enzyme kinetics and environmental conditions significantly influence tenderization outcomes.

Conclusions:

  • Optimal use of exogenous proteases requires understanding their specific characteristics and interactions with meat proteins.
  • Knowledge of enzymatic kinetics and meat environmental conditions (pH, temperature) is crucial for successful tenderization.
  • Careful control of enzyme function can maximize tenderness while minimizing negative impacts on meat quality attributes.