Meat Tenderizing Agent Market Research Report- Forecast till 2027
Market Overview 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 e