{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,7]],"date-time":"2026-10-07T05:49:55Z","timestamp":1791352195605,"version":"4.3.1"},"reference-count":41,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2026,10,6]],"date-time":"2026-10-06T00:00:00Z","timestamp":1791244800000},"content-version":"vor","delay-in-days":5,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2026,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Plant\u2010derived proteases are widely investigated as sustainable tools for meat tenderization; however, their efficacy depends on enzyme characteristics, concentration, and muscle origin. This study compared a crude\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Zingiber officinale<\/jats:italic>\n                    <\/jats:styled-content>\n                    extract with bromelain and papain, two of the most established plant proteases in the food industry, integrating kinetic analysis on isolated myofibrils with technological and sensory evaluation in marinated chicken breast (CB) and pork loin (PL). Proteolytic kinetics were assessed using CB\u2010MF and PL\u2010MF at increasing enzyme protein concentrations. Based on catalytic efficiency, the most active preparations (B\u2010III, P\u2010III, ZR\u2010III) were selected for validation in whole muscle systems. Chicken myofibrils exhibited greater susceptibility to proteolysis than pork, while ginger extract showed substrate\u2010dependent behavior with preferential activity toward CB\u2010MF. Enzymatic marination increased myofibrillar fragmentation in both species without altering pH, confirming that structural modifications were enzyme\u2010driven. Ginger treatment induced rapid early\u2010stage fragmentation (6\u2009h), whereas bromelain and papain promoted more extensive degradation at longer times (12\u2009h). Cooking yield and water\u2010holding capacity were primarily influenced by muscle type and marination time. Chicken consistently showed higher moisture retention than pork. Ginger extract promoted controlled proteolysis, preserving cooking performance relative to bromelain and papain. Sensory evaluation under optimal conditions (6\u2009h) demonstrated enhanced juiciness, tenderness, flavor perception, and overall acceptability in ginger\u2010treated samples, particularly in chicken. Overall, the integrated experimental evidence identifies ginger protease as a selective and moderate proteolytic system capable of enhancing meat quality while preventing excessive structural breakdown.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.72459","type":"journal-article","created":{"date-parts":[[2026,10,7]],"date-time":"2026-10-07T04:50:00Z","timestamp":1791348600000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Proteolytic Activity of\n                    <i>Zingiber officinale<\/i>\n                    Extract: Interaction With Myofibrillar Proteins of Different Origins and Functional Effects in Meat Systems"],"prefix":"10.1002","volume":"14","author":[{"given":"Alessandro","family":"Crin\u00f2","sequence":"first","affiliation":[{"name":"Department of Agricultural and Forestry Sciences (DAFNE) University of Tuscia  Viterbo Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0006-0310-2557","authenticated-orcid":false,"given":"Chiara","family":"Fabrizi","sequence":"additional","affiliation":[{"name":"Department of Agricultural and Forestry Sciences (DAFNE) University of Tuscia  Viterbo Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Andrea","family":"Menci","sequence":"additional","affiliation":[{"name":"Department of Agricultural and Forestry Sciences (DAFNE) University of Tuscia  Viterbo Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Katia","family":"Liburdi","sequence":"additional","affiliation":[{"name":"Department of Agricultural and Forestry Sciences (DAFNE) University of Tuscia  Viterbo Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,6]]},"reference":[{"key":"e_1_2_10_2_1","first-page":"25","article-title":"Tenderization of Camel Meat by Using Fresh Ginger (\n                     Zingiber officinale\n                  ) Extract","volume":"23","author":"Abdeldaiem M. 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