Tenderness is a quality of meat gauging how easily it is chewed or cut. Tenderness is a desirable quality, as tender meat is softer, easier to chew, and generally more palatable than harder meat. Consequently, tender cuts of meat typically command higher prices. The tenderness depends on a number of factors including the meat grain, the amount of connective tissue, and the amount of fat. Tenderness can be increased by a number of processing techniques, generally referred to as tenderizing or tenderization.
Tenderizers or tenderizing agent that is in the form of naturally occurring enzymes can be added to food before cooking. Examples of enzymes used for tenderizing: papain from papaya, bromelain from pineapple and actinidin from kiwifruit.

The global Meat Tenderizing Agents market was valued at xx million US$ in 2018 and will reach xx million US$ by the end of 2025, growing at a CAGR of xx% during 2019-2025.
This report focuses on Meat Tenderizing Agents volume and value at global level, regional level and company level. From a global perspective, this report represents overall Meat Tenderizing Agents market size by analyzing historical data and future prospect.
Regionally, this report categorizes the production, apparent consumption, export and import of Meat Tenderizing Agents in North America, Europe, China, Japan, Southeast Asia and India.
For each manufacturer covered, this report analyzes their Meat Tenderizing Agents manufacturing sites, capacity, production, ex-factory price, revenue and market share in global market.

The following manufacturers are covered:
Enzyme Bioscience
Specialty Enzymes And Biotechnologies
Amano Enzyme
Enzybel Internationa
AB Enzymes
National Enzyme Company
Enzyme Solutions
...

Segment by Regions
North America
Europe
China
Japan
Southeast Asia
India

Segment by Type
by Agent
Protease
Papain
Bromelain
Acids
Others
by Source
Plant
Bacterial
Fungal
Others

Segment by Application
Marinades
Ready-To-Cook Meat
Others