Meat Tenderizing Agents Market Share

1. Meat Tenderizing Agents Market Share Research Report - Global Forecast till 2027 Meat Tenderizing Agents Market Share Research Report - Global Forecast to 2027 P a g e | 1 1 Copyright © 2017 Market Research Future.

2. Meat Tenderizing Agents Market Share Research Report - Global Forecast till 1 Market Highlights 2027 Meat tenderizing indicates the quality of meat. By tenderizing, the quality of the meat is determined. Tenderizing breaks the meat collagen which helps in softening the meat and in eliminating its toughness by breaking the meat collagen. Tender meats are easy to chew and easy to digest. Tenderness of meat depends on factors such as the amount of connective tissue, specie, breed, age, meat grain, sex, individual skeletal muscle tissue and the fat percentage. Tenderness is increased by the application of chemical and mechanical techniques. Several tenderizing methods have been invented such as postmortem treatments or antemortem. Antemortem treatments include feeding of electrolytes, use of enzymes etc., whereas postmortem treatments include electrical stimulation, marination, aging, and pressure cooking. However, the meat tenderizing market mostly prefers the usage of acids and enzymes. Especially, enzymes are used on large scale as meat tenderizing agents. Bromelain extracted from pineapple and Papain extracted from papaya are the two most widely used meat tenderizing agents worldwide. 2 Dominant Players: The worldwide Meat Tenderizing Agents Market Share includes key players namely Amano Enzyme Inc. (Japan), Specialty Enzymes, Biotechnologies Co. (China), Enzybel International (Belgium), Enzyme Bioscience Pvt. Ltd (India) National Enzyme Company (U.S.), Enzyme Solutions (U.S.) P a g e | 2 2 Copyright © 2017 Market Research Future.

3. Meat Tenderizing Agents Market Share Research Report - Global Forecast till 2027 3 Segmental Analysis Meat tenderizing agent industry has been segmented based on agents such as papain, minerals, protease, acids, bromelain, and others. Papain rules the market since it has the strongest stabilizing properties. However, Bromelain is expected to be a booming segment, as it has a higher water retention capacity which when used on meats, result in smoother and tender meats. By source, the meat tenderizing agent industry has been segmented into bacterial, plant, fungal, and others. Plant leads the market followed by fungal sources. Based on applications, the Meat Tenderizing Agents Market Share has been segmented into ready-to-cook meat, marinades, and others. Ready-to- cook meat is likely to dominate the market pertaining to the increased demand for processed meat. 4 Regional Analysis The worldwide Meat Tenderizing Agents Market Share is segmented into Europe, Asia Pacific, North America, and rest of the world (ROW). North America market is likely to retain its lead during the forecast period. The growth is attributed by the upscaling disposable income coupled with the growing demand for processed meat. Although, in Asia-Pacific market, India and China extends a thriving opportunity for the Meat Tenderizing Agents Market Share as the meat processing industry is escalating owing to rising consumption and high demand for processed meat. Europe is also expected to observe a consistent growth over the forecast period. P a g e | 3 3 Copyright © 2017 Market Research Future.

4. Meat Tenderizing Agents Market Share Research Report - Global Forecast till 2027 P a g e | 4 4 Copyright © 2017 Market Research Future.