Ginger as a tenderizing agent for tough meats -A review

Several methods had been followed for tenderizing the tough meats especially those from the spent food animals. Many physical, chemical and enzymatic methods are being practiced commercially. Ginger is one of the natural food ingredients commonly used in the Indian cuisine. This review covers the nature of tough meat from the spent food animals and utilization of ginger as a tenderizing agent for those meats. The effect of ginger in tendering the spent animals’ meat has also been discussed.