VERFAHREN ZUR MÜRBMACHEN VON FLEISCH

摘要

The present invention provides methods for meat tenderization that comprise a thermolabile protease derived from a Rhizomucor species. Preferably, the protease has limited substrate specificity and may be treated with peroxy acids. The invention also provides meat-tenderizing compositions, which comprise the protease in combination with nitrite and/or flavoring agents.