Application of Enzymes in Processed Meat Products

Consumers demand for high quality and economic meat products have been the driving forces to develop enzymatic methods to add value to lower quality meat pieces, thus maximizing the efficiency of carcass utilization and hence improving the market value. Meat processing involves different transformations in the animal muscle after slaughtering, which results in changes in tenderness, aroma and colour, determining the quality of the final meat product. Enzymatic glycolysis, proteolysis and lipolysis play a key role in the conversion of muscle into meat. The accurate control of enzymatic reactions in meat muscle is complicated due to the numerous influential factors, as well as its low reaction rate. Moreover, exogenous enzymes are also used in the meat industry to produce restructured products (transglutaminase) and to promote meat tenderization and flavor (papain, bromelain, ficin, zingibain, cucumisin and actinidin).