Tag: Meat tenderization

Ficin, a proteolytic enzyme extracted from the latex of fig trees, is a potent protein-cleaving agent that breaks down a wide range of proteins into smaller peptides. This versatile enzyme has a diverse list of targets, with applications spanning from food processing and cosmetics to medical diagnostics and biofilm control. Its powerful action makes it particularly effective in hydrolyzing muscle proteins, bacterial biofilms, and specific glycoproteins on red blood cells.

A natural byproduct of anaerobic metabolism, lactic acid is indeed in meat, originating from a complex biochemical process called post-mortem glycolysis. This crucial element plays a pivotal role in determining the final quality, texture, and flavor of your meat.