Meat tenderizing indicates the quality of meat. By tenderizing, the quality of the meat is determined. Tenderizing breaks the meat collagen which helps in softening the meat and in eliminating its toughness by breaking the meat collagen. Tender meats are easy to chew and easy to digest. Tenderness of meat depends on factors such as the amount of connective tissue, specie, breed, age, meat grain, sex, individual skeletal muscle tissue and the fat percentage. Tenderness is increased by the application of chemical and mechanical techniques. Several tenderizing methods have been invented such as postmortem treatments or antemortem. Antemortem treatments include feeding of electrolytes, use of enzymes etc., whereas postmortem treatments include electrical stimulation, marination, aging, and pressure cooking.
However, the meat tenderizing market mostly prefers the usage of acids and enzymes. Especially, enzymes are used on large scale as meat tenderizing agents. Bromelain extracted from pineapple and Papain extracted from papaya are the two most widely used meat tenderizing agents worldwide. Bromelain is a compound blend of proteinases that is distilled from the stem of the pineapple plant. Bromelain is also found in pineapple wastes such as in leaves, cores, and peels. The bromelain present in their waste are relatively smaller in quantity as compared to in the stems and fruits. Papain is a strong proteolytic obtained from papaya latex by refinement which trigger all latent potential. Kiwifruit has an enzyme called Actinidin which is emerging as an effective meat tendering agent. The rising demand for meat collectively with processed meat products, has accelerated the meat tenderizing agent market to a great extent.
The global meat tenderizing agent industry is projected to develop at a higher rate over the forecast period. The increasing demand for processed and frozen meat products across the globe will be the key factors for driving the global meat tenderizing agent market over the forecast period 2017-2023.
The worldwide meat tenderizing agent market includes key players namely Amano Enzyme Inc. (Japan), Specialty Enzymes, Biotechnologies Co. (China), Enzybel International (Belgium), Enzyme Bioscience Pvt. Ltd (India) National Enzyme Company (U.S.), Enzyme Solutions (U.S.)
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Meat tenderizing agent industry has been segmented based on agents such as papain, minerals, protease, acids, bromelain, and others. Papain rules the market since it has the strongest stabilizing properties. However, Bromelain is expected to be a booming segment, as it has a higher water retention capacity which when used on meats, result in smoother and tender meats.
By source, the meat tenderizing agent industry has been segmented into bacterial, plant, fungal, and others. Plant leads the market followed by fungal sources. Based on applications, the meat tenderizing agent market has been segmented into ready-to-cook meat, marinades, and others. Ready-to-cook meat is likely to dominate the market pertaining to the increased demand for processed meat.
The worldwide meat tenderizing agent market is segmented into Europe, Asia Pacific, North America, and rest of the world (ROW). North America market is likely to retain its lead during the forecast period. The growth is attributed by the upscaling disposable income coupled with the growing demand for processed meat. Although, in Asia-Pacific market, India and China extends a thriving opportunity for the meat tenderizing agent market as the meat processing industry is escalating owing to rising consumption and high demand for processed meat. Europe is also expected to observe a consistent growth over the forecast period.
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