Journal: J Texture Stud.

The Applicability of Using a Protease Extracted from Cashew Fruits (Anacardium occidentale), as Possible Meat Tenderizer: An Experimental Design Approach.

Meat tenderness is one of the most important organoleptic properties in determining consumer acceptance in meat product marketability. Therefore, an effective meat tenderization method is sought after by exploring plant-derived proteolytic enzymes as meat tenderizer. In this study, a novel protease from Cashew was identified as a new alternative halal meat tenderizer. The extraction of […]