Artificial meat tenderization using plant cysteine proteases

Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from Manihot esculenta roots

(2020) Mohammad Norazmi Ahmad et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The effect of whole carcase medium voltage electrical stimulation, tenderstretching and longissimus infusion with actinidin on alpaca meat quality

(2020) Tamara E. Biffin et al.   MEAT SCIENCE

Management of Fruit Industrial By-Products—A Case Study on Circular Economy Approach

(2020) Débora A. Campos et al.   MOLECULES

The mechanistic effect of bromelain and papain on tenderization in jumbo squid (Dosidicus gigas) muscle

(2020) Xu Jun-hui et al.   FOOD RESEARCH INTERNATIONAL

Synergistic effect of sous-vide and fruit-extracted enzymes on pork tenderization

(2020) Jin-Hee Chang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Evaluation of the Antioxidant and Antimicrobial Activities of Porcine Liver Protein Hydrolysates Obtained Using Alcalase, Bromelain, and Papain

(2020) Paula Borrajo et al.   Applied Sciences-Basel

Workflow towards the generation of bioactive hydrolysates from porcine products by combining in silico and in vitro approaches

(2020) Julia Bechaux et al.   FOOD RESEARCH INTERNATIONAL

Enzymatic impregnation by high hydrostatic pressure as pretreatment for the tenderization process of Chilean abalone (Concholepas concholepas)

(2020) Sebastián Pizarro-Oteíza et al.   Innovative Food Science & Emerging Technologies

Extraction and crosslinking of bromelain aggregates for improved stability and reusability from pineapple processing waste

(2020) Shivali Banerjee et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effects of ficin, high pressure and their combination on quality attributes of post-rigor tan mutton

(2020) Dongdong Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Applying food enzymes in the kitchen

(2020) Ana Collados et al.   International Journal of Gastronomy and Food Science

Influence of proteolytic enzyme treatment on the changes in volatile compounds and odors of beef longissimus dorsi

(2020) Di Zhao et al.   FOOD CHEMISTRY

Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies

(2020) Mohammed Gagaoua et al.   MEAT SCIENCE

Genetically modified food enzymes: A review

(2019) Yi Zhang et al.   Current Opinion in Food Science

Assessment of cattle inter‐individual cluster variability: the potential of continuum data from the farm‐to‐fork for ultimate beef tenderness management

(2019) Mohammed Gagaoua et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Tenderization of Yak Meat by the Combination of Papain and High-Pressure Processing Treatments

(2019) Yuan Ma et al.   Food and Bioprocess Technology

Kinetic study of the effect of kiwi fruit actinidin on various proteins of chicken meat

(2019) Sara BAGHERI KAKASH et al.   Food Science and Technology

Antioxidant and Antimicrobial Activity of Peptides Extracted from Meat By-products: a Review

(2019) Paula Borrajo et al.   Food Analytical Methods

Purification of novel angiotensin converting enzyme inhibitory peptides from beef myofibrillar proteins and analysis of their effect in spontaneously hypertensive rat model

(2019) Seung Yun Lee et al.   BIOMEDICINE & PHARMACOTHERAPY

Application of pulsed electric fields in meat and fish processing industries: An overview

(2019) Belen Gómez et al.   FOOD RESEARCH INTERNATIONAL

Comparative efficacy of actinidin from green and gold kiwi fruit extract on in vitro simulated protein digestion of beef Semitendinosus and its myofibrillar protein fraction

(2019) Xi Gong et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Optimization of textural and technological parameters using response surface methodology for the development of beef products for older consumers

(2019) Cristina Botinestean et al.   JOURNAL OF TEXTURE STUDIES

Influence of Kiwifruit Extract Infusion on Consumer Sensory Outcomes of Striploin (M. longissimus lumborum) and Outside Flat (M. biceps femoris) from Beef Carcasses

(2019) Lees et al.   Foods

One-step recovery of latex papain from Carica papaya using three phase partitioning and its use as milk-clotting and meat-tenderizing agent

(2019) Kahina Hafid et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Seasonality effects on consumers' preferences over quality attributes of different beef products

(2019) Ali Ardeshiri et al.   MEAT SCIENCE

Red meat (beef and sheep) products for an ageing population: a review

(2019) Benjamin W.B. Holman et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Peptidomic Investigation of the Interplay between Enzymatic Tenderization and the Digestibility of Beef Semimembranosus Proteins

(2019) Di Zhao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of proteases from ginger rhizome on the fragmentation of myofibrils and tenderness of chicken breast

(2019) Pamela Lemos Cruz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective

(2018) Zuhaib F. Bhat et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

An integrated approach for pineapple waste valorisation. Bioethanol production and bromelain extraction from pineapple residues

(2018) Lucía Seguí Gil et al.   JOURNAL OF CLEANER PRODUCTION

Degradation of myofibrillar, sarcoplasmic and connective tissue proteins by plant proteolytic enzymes and their impact on camel meat tenderness

(2018) Sajid Maqsood et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Thermal inactivation of actinidin as affected by meat matrix

(2018) Xiaojie Zhu et al.   MEAT SCIENCE

Actinidin pretreatment and sous vide cooking of beef brisket: Effects on meat microstructure, texture and in vitro protein digestibility

(2018) Xiaojie Zhu et al.   MEAT SCIENCE

Valorisation of pineapple wastes for food and therapeutic applications

(2018) Shivali Banerjee et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Application of high-intensity ultrasonic radiation coupled with papain treatment to modify functional properties of beef Longissimus lumborum

(2018) Sorour Barekat et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Improvement of meat tenderness by simultaneous application of high-intensity ultrasonic radiation and papain treatment

(2017) Sorour Barekat et al.   Innovative Food Science & Emerging Technologies

Possibilities for developing texture-modified beef steaks suitable for older consumers using fruit-derived proteolytic enzymes

(2017) Cristina Botinestean et al.   JOURNAL OF TEXTURE STUDIES

Characterization of actinidin from Chinese kiwifruit cultivars and its applications in meat tenderization and production of angiotensin I-converting enzyme (ACE) inhibitory peptides

(2017) Bin Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Halal status of enzymes used in food industry

(2017) Ertan Ermis   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Improving the physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papain

(2016) Heba H.S. Abdel-Naeem et al.   MEAT SCIENCE

Three phase partitioning of zingibain, a milk-clotting enzyme from Zingiber officinale Roscoe rhizomes

(2015) Mohammed Gagaoua et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Three-phase partitioning as an efficient method for the purification and recovery of ficin from Mediterranean fig (Ficus carica L.) latex

(2014) Mohammed Gagaoua et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Exogenous Proteases for Meat Tenderization

(2013) Alaa A. Bekhit et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION