Abstract:

In addition to endogenous enzymes inherent in meat, exogenous enzymes also play an important role in meat and
meat processing. Exogenous enzymes used in meat processing are mainly derived from animals, plants and microorganisms,
and can be classified as hydrolytic enzymes, transfer enzymes and oxidoreductases. The major roles of exogenous enzymes
are protein hydrolysis and protein cross-linking. Meat tenderization and bioactive peptide preparation, as well as flavor
compound formation are attributed to exogenous enzyme hydrolysis, thereby improving water-holding capacity and gel
strength of meat products, and enhancing meat-derived protein crosslinking with exogenous enzymes. Exogenous enzymes
also have roles in inhibiting oxidation and killing microorganisms. In this article, exogenous enzymes related to meat
processing are reviewed, which will provide useful guidelines for the development and upgrading of exogenous enzymes in
meat processing application technology.

Key words: exogenous enzymes, meat, meat product, processing