Meat tenderization
AssigneesNovo Norolisk A/S, Novo Nordisk Biochem North America, Inc.
InventorsIsaac Ashie, Thomas Sorensen
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Abstract
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.
Claims22
A method for tenderizing meat, said method comprising contacting meat with a tenderizing-effective amount of a thermolabile protease, wherein said protease is derived from a Rhizomucor species.
A tenderizing meat composition comprising (i) a tenderizing-effective amount of a thermolabile protease derived from a Rhizomucor species and (ii) one or more flavoring agents.
A tenderizing meat composition comprising (i) a tenderizing-effective amount of a thermolabile protease derived from a Rhizomucor species and (ii) a nitrite.
Dependencies are inferred from the claim text.