The Use of Proteolytic Activity to Evaluate Meat Tenderising Agents

The Use of Proteolytic Activity to Evaluate Meat Tenderising Agents

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Author(s): Glyn Hobbs, Ismini Nakouti

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425 1231 61-63 Volume 3 - Jan 2014


Tenderness is considered to be the most important meat characteristic. Currently common methods of evaluating meat tenderisation include scanning calorimetry, texture profile analysis and WBSF measurements. Here we report the use of a scientific tool based upon a colourimetric protease assay to screen natural products as tenderising agents.


Meat tenderisation, marinades, proteolytic activity, azocasein


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International Journal of Sciences is Open Access Journal.
This article is licensed under a Creative Commons Attribution 4.0 International (CC BY 4.0) License.
Author(s) retain the copyrights of this article, though, publication rights are with Alkhaer Publications.

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