Description
Enzymatic tenderisation of meat at ambient temperatures using proteases such as papain, bromelain, and ficin.
Technical
Proteases hydrolyze myofibrillar proteins (actin, myosin) and connective tissue collagen, generating peptides and free amino acids that reduce muscle fiber cohesion. The reaction is temperature‑dependent, with optimal activity near 35–40 °C but retaining 30–50 % activity at 20–25 °C, allowing tenderisation without heating. The process preserves protein integrity and heat‑labile nutrients better than thermal methods.
Science
Primary Reaction
Proteolytic hydrolysis of myofibrillar proteins and collagen by papain, bromelain, and ficin
Sensory Profile
Aroma ()
fruitymildfreshslightly floralearthy
Origin & History
Civilization
Latin American, Asian, Mediterranean
Era