Artificial meat tenderization using plant cysteine proteases

•Plant-derived proteases used to enhance the texture of meat products.•Plant cysteine proteases used as exogenous tenderizing agents of meat.•Current studies and main conditions of plant proteases as meat tenderizing agents.•Meat tenderized using plant and fruit-derived proteases can target elderly...

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Veröffentlicht in:	Current opinion in food science 2021-04, Vol.38, p.177-188
Hauptverfasser:	Gagaoua, Mohammed, Dib, Amira Leila, Lakhdara, Nedjoua, Lamri, Melisa, Botineştean, Cristina, Lorenzo, José M
Format:	Artikel
Sprache:	eng
Schlagworte:	Agricultural sciences Animal production studies Life Sciences
Online-Zugang:	Volltext
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