Advances in the Research of Enzymatic Hydrolysis of Beef and Its Products

The use of papain, protamex and flavourzyme to hydrolyze beef is widespread. This paper reviews the current status of research on enzymatic hydrol ysis of beef and its hydrolysate. Three hydrolysis procedures for beef are summarized, namely single enzymatic hydrolysis, and one-step or stepwise hydrolysis with multiple enzymes. It has been demonstrated that enzymatic hydrolysis of beef results in the release of amino acids or the formation of polypeptides, which are readily absorbed by the human body and have diverse bioactivities. The hydrolyzed beef has broad prospects for application in the meat industry.