Application of natural tenderizers in meat – A review

Most of the research works related to tenderness of meat are concerned with the use of different chemical tenderizers. But certain limitations of these chemical tenderizers have been reported on one or the other sensory attributes of meat and have limitations for exploitation at restaurant or household level and thus are only partially successful in tenderizing tough meat. So to combat these undesirable effects of chemicals, some natural tenderizers could be used. Natural tenderizers refer to those fruits and vegetables, which contain proteolytic enzymes, responsible for tenderization of tough meat. Therefore the studies for utilization of unused tough meat with natural tenderizers like papaya (Carica papaya), ginger (Zingiber officinale roscoe), kachri (Cucumis trigonus Roxb) and fig (Ficus carica) heve been reviewed here.