AP BIOLOGY

Detailed explanation-1: -Protease treatment is an efficient method used for meat tenderization. In the food industry, different proteases such as bromelain, papain, ficin, actinidin, and calpain are widely used for proteolytic degradation, to improve meat tenderness.

Detailed explanation-2: -Proteolytic enzymes (proteases) are enzymes that break down protein. These enzymes are made by animals, plants, fungi, and bacteria. Proteolytic enzymes break down proteins in the body or on the skin. This might help with digestion or with the breakdown of proteins involved in swelling and pain.

Detailed explanation-3: -There are several endogenous enzymes, like calpains and lysosomal cathepsins, responsible for the reduction in toughness of meat during aging. However, the meat industry utilizes exogenous enzymes like papain, bromelain, and ficin from plant sources to achieve the desired tenderness in meat quality.

Detailed explanation-4: -The commercially available meat tenderizing enzymes from plant sources are papain, ficin, bromelain, actinidin, and zingibain. These proteolytic enzymes are being used in targeting against connective tissue proteins.