Role of Microbial Proteases in Meat and Poultry Industries

Microbial proteases constitute a critically important class of industrial enzymes, accounting for a dominant share of the global enzyme market due to their versatile biocatalytic properties. In the meat and poultry industries, these enzymes, derived predominantly from bacterial and fungal sources, have transitioned from simple processing aids to indispensable tools for enhancing quality, efficiency, and sustainability. The core discussion details their multifaceted applications: in postmortem tenderization to import meat texture through controlled hydrolysis of myofibrillar and connective tissue proteins; in flavor enhancement via the generation of umami peptides and savory compounds; and in the production of bioactive protein hydrolysates for functional foods and nutraceuticals. A significant focus is placed on by-product valorization, where proteases are employed to recover proteins and nutrients from low-value streams such as bones, trimmings, blood, and feathers, converting waste into high-value ingredients such as protein powders, collagen peptides, and animal feed, thereby advancing circular economy principles within the industry. This further examines the enzymes’ role in accelerating fermentation and ripening of dry-cured products and in detergent formulations for cleaning-in-place systems. Critically, the article highlights the transformative potential of emerging technologies, specifically enzyme engineering and immobilization. Engineering techniques such as rational design and directed evolution are creating proteases with tailored stability, specificity, and activity, while immobilization on various supports enables enzyme reuse, enhances stability, and facilitates continuous processing in bioreactors. Looking forward, the future perspective underscores the convergence of synthetic biology, digital process control, and sustainability metrics. The integration of engineered proteases with nonthermal technologies (e.g., high-pressure processing, pulsed electric fields), their application in developing plant-based and hybrid meat analogs, and their role in enabling radical sodium reduction strategies are identified as key frontiers. Ultimately, the strategic deployment of microbial proteases is poised to drive the meat and poultry industries toward more precise, sustainable, and innovative production paradigms, addressing core challenges of resource efficiency, environmental impact, and consumer demand for high-quality, clean-label products.