Abstract：Abstract: The objective of this review is mainly to describe the endogenous proteolytic enzyme systems that may be involved in meat tenderization, and the experimental evidence available supports this involvement. In this text, the composite model based on various proteolytic enzyme systems should be proposed.
李永鹏；余群力. 肉类成熟嫩化过程中的蛋白酶系及其作用[J]. 肉类研究, 2010, 24(5): 8-12 https://doi.org/10.7506/rlyj1001-8123-201005002
LI Yongpeng;YU Qunli. Proteolytic Enzyme Systems and Their Involvement in Meat Tenderization. Meat Research, 2010, 24(5): 8-12 https://doi.org/10.7506/rlyj1001-8123-201005002
2010, Vol. 24 
