Enzymes in Meat Processing

Raija Lantto*, Kristiina Kruus, Eero Puolanne, Kaisu Honkapää, Katariina Roininen, Johanna Buchert

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterScientificpeer-review

12 Citations (Scopus)
Original languageEnglish
Title of host publicationEnzymes in Food Technology
Subtitle of host publicationSecond Edition
Number of pages28
ISBN (Electronic)9781444309935
ISBN (Print)9781405183666
Publication statusPublished - 22 Sep 2009
MoE publication typeA3 Part of a book or another research book


  • Cathepsins degrading myofibrillar components
  • Consumer demands for high quality and moderate price meat products
  • Enzymatic methods and adding value to lower quality meat piece
  • Enzymes in meat processing
  • Factors in meat processing
  • Factors influencing meat flavour and good-quality meat products
  • Novel meat tenderizing proteases - plant and microbial origin
  • Structure engineering by cross-linking enzymes
  • Water binding - technological property in meat and meat products

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