There is an increase in consumption of meat and meat product all around the globe. Meat tenderizing is an important process in meat processing and is an indicator of meat quality. Tenderizing is the process which softens the meat and reducing its toughness by breaking the meat collagen. Tenderness determines the quality by easiness of chewing making the meat more paltable. The meat tenderness depends on factors like the amount of fat and connective tissue and meat grain. Meat tenderness can be increased by using number of mechanical and chemical techniques however using various enzymes and acids is preferred. Commercially enzymes are used on larger scale as meat tenderizing agents while some acids are used on a smaller scale. Enzymes work by breaking down the meat muscule fibers and the collagen thus making meat more tender, softer and easier to eat. Papain extraced from papaya plant and bromelian extracted from pineapple are two most popular meat tenderizing agents used in the global market. An enzyme called, Actinidin which is extracted from kiwifruit is emerging as a good meat tendering agent. With the increasing demand for meat as well as processed meat products, the meat tenderizing agents market is expected to increase in a positive manner during the forecast period.
Request Sample For More Information @ https://www.transparencymarketresearch.com/sample/sample.php?flag=B&rep_id=52809
The increasing demand for meat and meat products with rapid rise in the global population has boosted the demand for meat tenderizing agents. The increasing in demand for processed and frozen meat products across the global is the key driving factor for the global meat tendering agents market. The secondary factors like increasing disposable income of consumers in developing countries, change in consumption habits especially of working population and rapid urbanization are supporting the meat tenderizing agents markets. The increasing number of consumers prefering the consumption of natural protein rich food like meat is another driving factor. Papain extrated from papaya and bromelain extrated from pineapple are two popular meat tenderizing agents. Papain is commercially prefered as it is more thermostable. Proteases is an important group of meat tenderizing agents consisting of various protein degrading enzymes. Wines or Vinegar are used as meat tenderizing agents in order to marnade the meat as well as add some flavor. With incresing demand and number of drivers, the global meat tenderizing agents market is expected to increase during forecast period.
The Global meat tenderizing agents market is competitive and growing rapidly. Some of the key players of Global meat tenderizing agents are Enzybel Group, AB Enzymes, Amano Enzyme Inc., Speciality Enzymes and Biotechnologies Co., Enzyme Bioscience Pvt. Ltd., Enzyme Solutions, National Enzyme Company, Enzyme Development Corporation. More companies are taking interest to invest in meat tenderizing agents market.