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	<title>plant proteases &#8211; BIOENGINEER.ORG</title>
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		<title>Ginger Enzymes Outperform Papain and Bromelain at Tenderizing Meat, Study Finds</title>
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		<pubDate>Fri, 09 Oct 2026 21:02:00 +0000</pubDate>
				<category><![CDATA[Agriculture]]></category>
		<category><![CDATA[bromelain]]></category>
		<category><![CDATA[chicken breast]]></category>
		<category><![CDATA[ginger]]></category>
		<category><![CDATA[marination]]></category>
		<category><![CDATA[meat tenderization]]></category>
		<category><![CDATA[myofibrillar proteins]]></category>
		<category><![CDATA[papain]]></category>
		<category><![CDATA[plant proteases]]></category>
		<category><![CDATA[pork loin]]></category>
		<category><![CDATA[sensory analysis]]></category>
		<category><![CDATA[water-holding capacity]]></category>
		<category><![CDATA[zingibain]]></category>
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					<description><![CDATA[A new study shows crude ginger extract, powered by the protease zingibain, tenderizes chicken and pork more gently than papain or bromelain while preserving cooking yield, color, and flavor.]]></description>
		
		
		
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