Meat tenderization with a thermolabile protease

Details Meat tenderization with a thermolabile protease Meat tenderization with a thermolabile protease

2005-02-01

2005-02-01

Hendricks, Keith (Department: 1761)

Food or edible material: processes, compositions, and products

Fermentation processes

Material is mammal or fowl derived

C426S058000, C426S652000

Reexamination Certificate

active

06849284

ABSTRACT:
The present invention relates to methods for tenderizing meat comprising contacting meat with a tenderizing-effective amount of a thermolabile protease having limited substrate specificity, wherein the limited substrate specificity is the digestion of only one of the two major protein components of meat.

REFERENCES:
patent: 3399065 (1968-08-01), Wistreich et al.
patent: 4591565 (1986-05-01), Branner-Jorgensen et al.
patent: 4600589 (1986-07-01), Robbins et al.
patent: 6103512 (2000-08-01), Venema et al.
patent: 0 362 177 (1990-04-01), None
Bender, A. Dictionary of Nutrition and Food Technology. Butterworth & Co., Publishers. pp. 65 and 243. Jan. 1990.

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