Exogenous Proteases for Meat Tenderization

Critical Reviews in Food Science and Nutrition

Volumn 54, Issue 8, 2014, Pages 1012-1031

  Bekhit, Alaa A ^a   Hopkins, David L ^b   Geesink, Geert ^c   Bekhit, Adnan A ^d   Franks, Philip ^e  

^a UNIVERSITY OF OTAGO   (New Zealand)

^b NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^c UNIVERSITY OF NEW ENGLAND   (Australia)

^d Alexandria University Faculty of Pharmacy   (Egypt)

^e Meat and Livestock Australia Ltd   (Australia)

Author keywords

Meat; microbial; plant; proteases; tenderization

Indexed keywords

ENZYMES;

ENVIRONMENTAL CONDITIONS; MEAT TENDERIZATIONS; MICROBIAL; OPTIMAL CONDITIONS; PLANT; PROTEASES; QUALITY ATTRIBUTES; TENDERIZATION;

MEATS;

ACTINIDIN; BROMELAIN; CYSTEINE PROTEINASE; FICIN; MEAT TENDERIZER; MUSCLE PROTEIN; PAPAIN; PEPTIDE HYDROLASE;

ANIMAL; BACTERIUM; DRUG COMBINATION; ECONOMICS; ENZYMOLOGY; FOOD ALLERGY; FOOD HANDLING; FOOD INDUSTRY; FOOD QUALITY; FUNGUS; HUMAN; IMMUNOLOGY; MEAT; METABOLISM; METHODOLOGY; REVIEW; SODIUM INTAKE;

ANIMALS; BACTERIA; BROMELAINS; CYSTEINE ENDOPEPTIDASES; DRUG COMBINATIONS; FICAIN; FOOD HANDLING; FOOD HYPERSENSITIVITY; FOOD INDUSTRY; FOOD QUALITY; FUNGI; HUMANS; MEAT; MUSCLE PROTEINS; PAPAIN; PEPTIDE HYDROLASES; SODIUM, DIETARY;

EID: 84893574486     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2011.623247     Document Type: Article

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