21,803
Views
27
CrossRef citations to date
0
Altmetric
Review Article

Plant and bacterial proteases: A key towards improving meat tenderization, a mini review

, , , , , , ORCID Icon, & | (Reviewing Editor) show all
Article: 1261780 | Received 29 Sep 2016, Accepted 02 Nov 2016, Published online: 16 Jan 2017

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (2)

Maurice Ekpenyong, Atim Asitok, Ubong Ben, Andrew Amenaghawon, Heri Kusuma, Anthony Akpan & Sylvester Antai. (2023) Application of the novel manta-ray foraging algorithm to optimize acidic peptidase production in solid-state fermentation using binary agro-industrial waste. Preparative Biochemistry & Biotechnology 0:0, pages 1-13.
Read now
Emeka Godwin Anaduaka, Christian Chiazor Chibuogwu, Arinze Linus Ezugwu & Timothy Prince Chidike Ezeorba. (2023) Nature-derived ingredients as sustainable alternatives for tenderizing meat and meat products: an updated review. Food Biotechnology 37:2, pages 136-165.
Read now

Articles from other publishers (25)

Nachomkamon Saengsuk, Shai Barbut & Natta Laohakunjit. (2023) Texture modification of easily chewable pork meat batter for masticatory dysfunction people: effects and interactions of bromelain, κ‐carrageenan, and plant protein hydrolysates. International Journal of Food Science & Technology.
Crossref
Noor Khaleeda Arsad, Azman Abd Samad, Haryati Jamaluddin & Wan Rosmiza Zana Wan Dagang. (2023) Isolation of Proteolytic Enzyme from Pineapple Crown. Pertanika Journal of Tropical Agricultural Science 46:2.
Crossref
Adegoke Isiaka Adetunji, Morufat Oluwatosin Olaitan, Mariana Erasmus & Ademola Olufolahan Olaniran. (2023) Microbial proteases: A next generation green catalyst for industrial, environmental and biomedical sustainability. Food Materials Research 3:1, pages 0-0.
Crossref
Kosaku Nishimura & Tatsuya Abe. (2023) Meat pretreatment with protease and quick freezing allows connective tissue and fat to flow out during cooking. Food Science and Technology Research 29:2, pages 113-122.
Crossref
Hesham A. El Enshasy, Bassam Abomoelak, Roshanida A. Rahman, Ong Mei Leng, Dalia Sukmawati & Zaitul Iffa Rasid. 2023. Fig (Ficus carica): Production, Processing, and Properties. Fig (Ficus carica): Production, Processing, and Properties 523 537 .
Juliana L. Lima, Taliana K. A. Bezerra, Leila M. Carvalho, Mércia S. Galvão, Lorena Lucena, Thayse C. Rocha, Mario Estevez & Marta S. Madruga. (2022) Improving the poor texture and technological properties of chicken wooden breast by enzymatic hydrolysis and low‐frequency ultrasound. Journal of Food Science 87:6, pages 2364-2376.
Crossref
Kamal Alahmad, Wenshui Xia, Qixing Jiang & Yanshun Xu. (2022) Effect of the Degree of Hydrolysis on Nutritional, Functional, and Morphological Characteristics of Protein Hydrolysate Produced from Bighead Carp (Hypophthalmichthys nobilis) Using Ficin Enzyme. Foods 11:9, pages 1320.
Crossref
Yi-An Chen, Hsin-Yun Hsu, Hui-Erh Chai, Joseph Uknalis & Shiowshuh Sheen. (2022) Combination effect of papaya extract and high pressure processing on Salmonella inactivation on raw chicken breast meat and meat quality assessment. Food Control 133, pages 108637.
Crossref
Eswar Rao Tatta, Madangchanok Imchen, Jamseel Moopantakath & Ranjith Kumavath. (2022) Bioprospecting of microbial enzymes: current trends in industry and healthcare. Applied Microbiology and Biotechnology 106:5-6, pages 1813-1835.
Crossref
Mahmoud Aminlari. 2022. Biodegradable Polymer-Based Food Packaging. Biodegradable Polymer-Based Food Packaging 41 80 .
Farouq Heidar Barido & Sung Ki Lee. (2021) Tenderness-related index and proteolytic enzyme response to the marination of spent hen breast by a protease extracted from Cordyceps militaris mushroom. Animal Bioscience 34:11, pages 1859-1869.
Crossref
Zahra B. Naqvi, Michael A. Campbell, S. Latif, Peter C. Thomson, David M. McGill, Robyn D. Warner & Michael A. Friend. (2021) Improving tenderness and quality of M. biceps femoris from older cows through concentrate feeding, zingibain protease and sous vide cooking. Meat Science 180, pages 108563.
Crossref
Adrianne M. M. Brito, Vitor Oliveira, Marcelo Y. Icimoto & Iseli L. Nantes-Cardoso. (2021) Collagenase Activity of Bromelain Immobilized at Gold Nanoparticle Interfaces for Therapeutic Applications. Pharmaceutics 13:8, pages 1143.
Crossref
Marina Holyavka, Dzhigangir Faizullin, Victoria Koroleva, Svetlana Olshannikova, Nataliya Zakhartchenko, Yuriy Zuev, Maxim Kondratyev, Ekaterina Zakharova & Valeriy Artyukhov. (2021) Novel biotechnological formulations of cysteine proteases, immobilized on chitosan. Structure, stability and activity. International Journal of Biological Macromolecules 180, pages 161-176.
Crossref
Marie-Louise Heymich, Showmika Srirangan & Monika Pischetsrieder. (2021) Stability and Activity of the Antimicrobial Peptide Leg1 in Solution and on Meat and Its Optimized Generation from Chickpea Storage Protein. Foods 10:6, pages 1192.
Crossref
Marek Kieliszek, Katarzyna Pobiega, Kamil Piwowarek & Anna M. Kot. (2021) Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria. Molecules 26:7, pages 1858.
Crossref
P S Kobylyatsky, M I Slozhenkina, V A Karatunov, P V Skripin, Y Z Nasirov & A A Mosolov. (2021) Enzyme preparations in the technology of whole muscle turkey products. IOP Conference Series: Earth and Environmental Science 677:3, pages 032084.
Crossref
Inmaculada Gómez, Rasmi Janardhanan, Francisco C. Ibañez & María José Beriain. (2020) The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects. Foods 9:10, pages 1416.
Crossref
Mohammad Norazmi Ahmad, Nik Husna Nik Hilmi, Erna Normaya, Mohd Ambar Yarmo & Ku Halim Ku Bulat. (2020) Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from Manihot esculenta roots. Journal of Food Science and Technology 57:8, pages 2852-2862.
Crossref
Philip LR Bonner. 2005. Encyclopedia of Life Sciences. Encyclopedia of Life Sciences 1 12 .
Maksim M. Danyliv, Olga A. Vasilenko, Olga N. Ozherelyeva & Ekaterina B. Stanislavskaya. (2020) Experience of biotechnology method applications in meat processing industry. BIO Web of Conferences 17, pages 00197.
Crossref
Sani Garba, Awis Qurni Sazili, Mazrul Fahmi Mahadzir, Su Chui Len Candyrine, Mohammad Faseleh Jahromi, Mahdi Ebrahimi, Yong Meng Goh, Anjas Asmara Samsudin, Ron Ronimus, Stefan Meutzel & Juan Boo Liang. (2019) Effects of naturally-produced lovastatin on carcass characteristics, muscle physico-chemical properties and lipid oxidation and cholesterol content in goats. Meat Science 154, pages 61-68.
Crossref
Валентина Колодязная, Valentina Kolodyaznaya, Ирина Шестопалова, Irina Shestopalova, Елена Кипрушкина, Elena Kiprushkina, Елена Рогозина, Elena Rogozina, Оксана Головинская & Oksana Golovinskaia. (2019) Biomodification of Ostrich Meat Properties with Collagenase: Optimization of Technological Parameters. Food Processing: Techniques and Technology 48:4, pages 22-29.
Crossref
H Rahmi, A Widayanti & A Hanif. (2019) Utilization of Bromelain Enzyme from Pineapple Peel Waste on Mouthwash Formula Against Streptococcus mutans . IOP Conference Series: Earth and Environmental Science 217, pages 012036.
Crossref
Susu Zhang, Ling Zhang, Shujie Wang & Yajun Zhou. (2019) Comparison of Plant-origin Proteases and Ginger Extract on Quality Properties of Beef Rump Steaks. Food Science and Technology Research 25:4, pages 529-538.
Crossref