Experiments show that l-lysine enhances tenderness and protease activation in beef, implying better meat processing techniques.
Both Arg and Lys are effective phosphate-free tenderizing agents. Lys was more effective in elevating pH, promoting myofibrillar dissociation, and activating cathepsin B, indicating greater application potential. This study provides a novel technological strategy for the value-added processing of beef round and a theoretical basis for the development of Arg- and Lys-based phosphate-free tenderizers.
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Meng et al. (2026) studied this question.
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