Table 3.

Novel sources of plant protease for meat tenderization.

Source	Meat Sample	Extraction Method	Treatment	Result	Reference
Cashew fruit (Anacardium occidentale)	Beef (Tenderloin)	Centrifugation of crude cashew flesh extracts for 20 min at 4 °C	-Spraying different concentrations of crude protease extract on the samples -Marinated for 24 h at 4 °C	-Treatment with 9% crude protease extract has the lowest shear force, complete protein bands degradation, and disruption of muscle fibers of beef tenderloin	[33]
Manihot esculenta	Beef	Centrifugation of crude flesh Manihot esculenta extract at 9910 rpm for 30 min	-Marination of samples with different volumes of crude protease extract	-Treatment with 0.9 mL crude protease extract resulted in the lowest firmness of beef	[126]
Wild cantaloupe fruit (Cucumis trigonus Rox-b)	Fresh, aged bull meat (Aged for more than 5 years)	The cantaloupe peel was dried, ground, and transformed into a solution	-The meat samples were immersed in different concentrations of dried cantaloupe peel solution and were taken out, washed, and drained. -Samples were stored in tightly sealed polyethylene bags, kept at 4 °C for 48 h, and then transferred to a freezer at −18 °C.	-pH decreased -Collagen content decreased -Protein solubility increased -WHC decreased	[127]
Nam Dok Mai Mango (Magnifera indica L. var. Nam Dokmai)	Beef (Top round cuts)	Centrifugation of crude mango peel extract for 15 min at 4 °C	-Fork-stabbed samples marinated with crude protease extract for different durations	-Reduction of shear force, collagen solubility, protein extractability, and TCA-soluble peptide content -Degradation of the myofibrillar protein and connective tissues	[131]
Ambarella (Spondias cytherea)	Beef	Centrifugation of crude Ambarella pulp extract for 15,000× g for 20 min at 4 °C	--Marination with different volumes of crude protease extract for 24 h at 4 °C	-Reduction in meat firmness and shear force -Muscle fibers of samples treated with Ambarella protease were degraded	[128]
Jackfruit (Artocarpus heterophyllus)	Beef (Bottom round cuts)	The jackfruit leaf was dried, ground and mixed with other spices to produce soup spice powder	-Marination of samples with jackfruit leaf soup spice powder for 1 h	-Hardness of the treated samples was decreased compared to the untreated sample	[132]