ReviewFoods (Basel, Switzerland)2023
Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 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.
The trial behind it
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
23 citing papers in PubMed.
- Micro-nano bubble pretreatment differentially regulates gel properties and flavor of lamb meat via fermentation and lipolysis.Food chemistry: X · 2026Article
- Effect of Plant Proteases on Oxidative Stability, Physicochemical and Sensory Properties of Horse Meat from Different Age Groups During Marination.Molecules (Basel, Switzerland) · 2026Article
- Microbial Survival, Sublethal Injury, and Recovery in Frozen Food Systems: Implications for Safety, Quality Deterioration, and Cold-Chain Control.Comprehensive reviews in food science and food safety · 2026Review
- Proteolytic Tenderization of Pork Loin with Papain and Bromelain and Its Physicochemical and Sensory Effects.Foods (Basel, Switzerland) · 2026Article
- Enzymatic Tenderization of Garden Snail Meat (Molecules (Basel, Switzerland) · 2026Article
- DietaryFrontiers in veterinary science · 2026Article
- Effect of Replacing Corn with Rice on Growth Performance, Meat Quality, Gut Microbiota and Metabolites in Growing-Finishing Pigs.Animals : an open access journal from MDPI · 2025Article
- Enzyme-Assisted Tenderization and Vitamin E-Loaded Liposome Coating for Garlic Scape Quality Enhancement.Foods (Basel, Switzerland) · 2025Article
- Animal-derived components in cultivated meat research and their alternatives.NPJ science of food · 2025Review
- Multidirectional Effects of Acerola and Ginger Extracts on the Quality of Dry-Cured Ham.Foods (Basel, Switzerland) · 2025Article
- An Ultrasound-AssistedFood science & nutrition · 2025Article
- Proteolytic and structural mechanisms in tuna tenderization by papain, bromelain and ficin.Food chemistry: X · 2025Article
- Ultrasound in the Food Industry: Mechanisms and Applications for Non-Invasive Texture and Quality Analysis.Foods (Basel, Switzerland) · 2025Review
- Zinc Protoporphyrin IX in Meat and Meat Products: Formation, Application, and Future Perspectives.Food science of animal resources · 2025Review
- Impact of genetically modified organisms on meat quality.Open veterinary journal · 2025Review
- From Dormancy to Eradication: Strategies for Controlling Bacterial Persisters in Food Settings.Foods (Basel, Switzerland) · 2025Review
- The ability of chitosan-stearin as an edible coating on the quality of broiler chicken meat during cold storage.Journal of advanced veterinary and animal research · 2025Article
- Lactic acid bacteria in the meat industry: flavor, function, and food safety.Frontiers in microbiology · 2025Review
- Comparative Analysis of Biochemical Parameters, Thermal Behavior, Rheological Features, and Gelling Characteristics of Thai Ligor Hybrid Chicken and Broiler Meats.Foods (Basel, Switzerland) · 2024Article
- Research Progress on the Mechanism of the Impact of Myofibrillar Protein Oxidation on the Flavor of Meat Products.Foods (Basel, Switzerland) · 2024Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
Abstract
Meat processing involves different transformations in the animal muscle after slaughtering, which results in changes in tenderness, aroma and colour, determining the quality of the final meat product. Enzymatic glycolysis, proteolysis and lipolysis play a key role in the conversion of muscle into meat. The accurate control of enzymatic reactions in meat muscle is complicated due to the numerous influential factors, as well as its low reaction rate. Moreover, exogenous enzymes are also used in the meat industry to produce restructured products (transglutaminase), to obtain bioactive peptides (peptides with antioxidant, antihypertensive and gastrointestinal activity) and to promote meat tenderization (papain, bromelain, ficin, zingibain, cucumisin and actinidin). Emerging technologies, such as ultrasound (US), pulsed electric fields (PEF), moderate electric fields (MEF), high-pressure processing (HPP) or supercritical CO
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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.