Artificial meat tenderization using plant cysteine proteases

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Gagaoua, Mohammed | Dib, Amira Leila | Lakhdara, Nedjoua | Lamri, Melisa | Botineştean, Cristina | Lorenzo, José

Edité par CCSD ; Elsevier -

International audience. The use of cysteine plant/fruit-derived proteases in meat tenderization enhances the overall texture and palatability of meat, especially beef. Tenderization with natural plant proteases is relevant for consumers with regard to nutritional, healthy and sensory properties and for meat industry stakeholders as it affects their profitability and allows diversifying the range of their products by adding value to low-value meat cuts. Current researches on the use of plant proteases as a green and sustainable approach to enhance meat texture were presented. The main cysteine plant proteases investigated/applied as tenderizing agents of meat were described; followed by the methods of their application alone or in combination with processing treatments; next, their emerging use to produce protein hydrolysates from meat or for ensuring better meat digestibility was presented and finally their potential for texture-modified meat products targeting elderly consumers was summarised.

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