Ficin meat, tenderizing

Three other plant enzymes, papain, bromelain, and to a lesser extent ficin, have found acceptance in the food industry as proteases. Papain is derived from the latex of the fruit, leaves, and trunk of Carica papaya, and bromelain from the fruit and stems of pineapple plants. These enzymes are used to prevent the hazing of beer when chilled (Chill-Proofing) by modifying the protein. Other applications for these plant proteases are in meat tenderizers and digestive aids. Ficin from the latex of Ficus carica is used to a much lower extent, perhaps because of its marked action on native protein and difficult handling. Proteases from Aspergillus Jlavus-oryzae, and to a lesser extent from Bacillus subtilis, have been used to replace and supplement these plant proteases in all applications, but papain continues to have the widest acceptance. 

Ficin The purified proteolytic substance derived from the latex of Ficus sp. (Fam. Moraceae), which include a variety of tropical fig trees. Produced as a white to off white powder completely soluble in water. (Liquid fig latex concentrates are light to dark brown.) Major active principle ficin. Typical applications used in the chillproofing of beer, in the tenderizing of meat, and in the conditioning of dough in baking. 

Plant enzyme preparations (ficin, papain, bromelain) are used to tenderize meat. These substances are either sprayed onto the meat cuts or are distributed via the blood vessels of the animal either shortly before or after slaughtering. 

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