ReviewFoods (Basel, Switzerland)2023
Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. An erratum has been issued. Cited by 34 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
34 citing papers in PubMed.
- Proteolytic Activity ofFood science & nutrition · 2026Article
- Ageing of Goat Meat: Physicochemical Aspects, Sensory Changes and Quality Improvement Strategies.Foods (Basel, Switzerland) · 2026Review
- Effect of Plant Proteases on Oxidative Stability, Physicochemical and Sensory Properties of Horse Meat from Different Age Groups During Marination.Molecules (Basel, Switzerland) · 2026Article
- Effects of Tamarind (Foods (Basel, Switzerland) · 2026Article
- Improving tenderness and quality of camel meat through ultrasound and papain treatment: Insights from structural and proteomics analysis.Food chemistry: X · 2026Article
- Impact of Fruit-Based Sugar Substitutes on Meat Tenderization and Quality Characteristics of Pork Bulgogi.Foods (Basel, Switzerland) · 2026Article
- Strategies to optimize the nutritional profile of mammalian meat for infants and geriatric population.Food science of animal resources · 2026Review
- Proteolytic Tenderization of Pork Loin with Papain and Bromelain and Its Physicochemical and Sensory Effects.Foods (Basel, Switzerland) · 2026Article
- Extraction and characterization of biomaterials from pork bones: a potential alternative of pineapple by-product extract for commercial proteases.Food science of animal resources · 2026Article
- Article
- Effect of sous vide cooking combined with bromelain on beef tenderness and eating quality.Food chemistry: X · 2026Article
- Impacts of conditionally essential amino acids, cysteine, and tyrosine on intestinal inflammation in celiac disease.Amino acids · 2025Review
- Impact of Plant and Microbial Proteases Treatment on Quality Characteristics of BeefFood science of animal resources · 2025Article
- Chemo-Enzymatic Synthesis of Viscoelastic Pseudopeptidoglycan Networks.Bioconjugate chemistry · 2025Article
- The Influence of Horse Age, High-Pressure Technique and Various Heat Treatment Methods on the Quality of Horse Meat.Molecules (Basel, Switzerland) · 2025Article
- Effect of Marinating on Selected Quality Characteristics of Pork Tenderloin Cooked by Sous Vide Method.Foods (Basel, Switzerland) · 2025Article
- Effect of ginger extract on Korean black goatHeliyon · 2024Article
- Evaluation of the Physicochemical Attributes of Beef, Chicken, and Pork Muscles Injected with Microbial Proteases for Designing Senior-Friendly Processed Meat Products.Foods (Basel, Switzerland) · 2024Article
- Changes in Texture and Collagen Properties of Pork Skin during Salt-Enzyme-Alkali Tenderization Treatment.Foods (Basel, Switzerland) · 2024Article
- Effect of ultrasound-assisted treatment on meat tenderization for elderly individuals.Food science and biotechnology · 2024Article
Corrections and comments
- Erratum issued
Authors and funding
6 authors.
Funding
Abstract
Papain, bromelain, and ficin are commonly used plant proteases used for meat tenderization. Other plant proteases explored for meat tenderization are actinidin, zingibain, and cucumin. The application of plant crude extracts or powders containing higher levels of compounds exerting tenderizing effects is also gaining popularity due to lower cost, improved sensory attributes of meat, and the presence of bioactive compounds exerting additional benefits in addition to tenderization, such as antioxidants and antimicrobial effects. The uncontrolled plant protease action could cause excessive tenderization (mushy texture) and poor quality due to an indiscriminate breakdown of proteins. The higher cost of separation and the purification of enzymes, unstable structure, and poor stability of these enzymes due to autolysis are some major challenges faced by the food industry. The meat industry is targeting the recycling of enzymes and improving their stability and shelf-life by immobilization, encapsulation, protein engineering, medium engineering, and stabilization during tenderization. The present review critically analyzed recent trends and the prospects of the application of plant proteases in meat tenderization.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.