Plant cysteine proteases in meat processing: A review of applications to improve texture and nutritional functionality.

Tenderness and nutritional quality are critical determinants of meat value and consumer acceptance. This review discusses applications of plant cysteine proteases primarily for improving meat texture, with emphasis on their effects on myofibrillar, sarcoplasmic, and connective tissue proteins. Factors governing artificial meat tenderization, including enzyme properties, processing conditions, and delivery methods, are evaluated. The review also examines how protease pretreatment influences in vitro protein digestion and the release of bioactive peptides. Controlled application of plant cysteine proteases can improve meat texture and modify digestive and peptide-release characteristics, although enzyme type, dose, treatment conditions, sensory quality, and physiological validation must be considered for practical implementation.