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

Muhammad Sajid ArshadSchool of Food Science and Biotechnology, Kyungpook National University, Daegu41566, Republic of South Korea;Institute of Home and Food Sciences, Government College University, Faisalabad, PakistanCorrespondence[email protected] [email protected]
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Joong-Ho KwonSchool of Food Science and Biotechnology, Kyungpook National University, Daegu41566, Republic of South KoreaView further author information

Muhammad ImranDepartment of Diet and Nutritional Sciences, Imperial College of Business Studies, Lahore, PakistanView further author information

Muhammad SohaibInstitute of Home and Food Sciences, Government College University, Faisalabad, PakistanView further author information

Alia AslamInstitute of Home and Food Sciences, Government College University, Faisalabad, PakistanView further author information

Iqra NawazDepartment of Botany, University of Agriculture, Faisalabad, PakistanView further author information

Zaid AmjadInstitute of Home and Food Sciences, Government College University, Faisalabad, Pakistan

Urooj KhanInstitute of Home and Food Sciences, Government College University, Faisalabad, PakistanView further author information

Miral JavedInstitute of Home and Food Sciences, Government College University, Faisalabad, PakistanView further author information

(Reviewing Editor) show all

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