Missing Citation
In the original publication [1], “Fan et al. [98]” [2] were not cited. The citation has now been inserted in “5. Novel Technological Interventions”, “Paragraph 1” and should read:
“Figure 3. Various prospects of the application of novel processing technologies in the tenderization of meat via the application of plant proteases. [Source of underwater shockwaves—Fan et al. [98]]”.
The authors state that the scientific conclusions are unaffected. This correction was approved by the Academic Editor. The original publication has also been updated.
Footnotes
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References
- 1.Mohd Azmi S.I., Kumar P., Sharma N., Sazili A.Q., Lee S.-J., Ismail-Fitry M.R. Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects. Foods. 2023;12:1336. doi: 10.3390/foods12061336. [DOI] [PMC free article] [PubMed] [Google Scholar]
- 2.Fan Y., Mehta D.V., Basheer I.M., MacIntosh A.J. A review on underwater shockwave processing and its application in food technology. Crit. Rev. Food Sci. Nutr. 2020;62:980–988. doi: 10.1080/10408398.2020.1832439. [DOI] [PubMed] [Google Scholar]