Meat Tenderizing Agents Market Trends, Statistics, Key Players, Revenue, and Forecast 2027
Meat Tenderizing Agents Market Overview
Meat Tenderizing Agents Market is expected
to reach USD 2.6 Billion by 2030 and is expected to register 4.67% CAGR during
the forecast period. Meat tenderizing is a crucial
step in the meat processing process and a good measure of meat quality.
Tenderizing is a process that softens and reduces the hardness of meat by
breaking the collagen bonds. Tenderness influences the meat's consistency by
making it easier to chew. This makes the meat more appealing. Tenderness of
meat is determined by factors such as fat content, connective tissue, and meat grain.
Tenderness can be improved by a variety of mechanical and chemical methods, but
the use of enzymes and acids is favored. Commercially, enzymes are used as meat
tenderizers on a wide scale, while other acids are used on a smaller scale.
Enzymes break down the collagen and muscule fibers in meat, making it more
tender, smoother, and easier to eat. Two popular meat tenderizing agents are
papain extracted from papaya and bromelain extracted from pineapple.
Commercially, papain is preferred because it is more thermostable. Proteases
are a diverse group of protein-degrading enzymes that are used to tenderize
meat. Wines or vinegar are used as meat tenderizing agents as well as taste
enhancers.
Market Trends
The global meat
tenderizing agents market trends is expected to grow during the forecast
period, owing to rising demand and a growing number of drivers. The rising
demand for processed and frozen meat products is the primary driver of market
expansion. Aside from that, rising per capita disposable income and evolving
consumption patterns are both driving the growth of the meat products industry
and, as a result, growing demand for meat tenderizing agents.
Meat tenderizing agents are additives that
soften meat by breaking down the collagen in the meat. The tenderness of the
meat is the most important criterion for determining its quality, which
influences its price. Enzymes, salts, and acids are the most common meat
tenderizing agents. Tenderizing agents such as enzymes are widely used,
although acids are rarely used. Meat tenderizing agents are in high demand due
to the growing demand for meat and meat products, as well as the rapid growth
of the global population. The demand for processed and frozen meat products
around the world is propelling the global market for meat tendering agents
forward. Secondary factors supporting the market for meat tenderizing agents
include rising disposable income in developing countries, changes in
consumption habits, especially among the working population, and rapid
urbanization. Another driving factor is the growing number of customers who
choose to eat naturally protein-rich foods like beef.
However, stringent regulations on quality
standards and clean labeling are expected to serve as a restriction on the meat
tenderizing agent market's growth, while the growing prevalence of animal
diseases has the potential to pose a threat to the market's growth.
Competitive Analysis
McCormick & Company, Inc. (US), The
Basque Company (US), Tampico Spice Co., Inc (US), Specialty Enzymes &
Probiotics (China), Enzyme Bioscience Private Limited (India), Enzyme
Development Corporation (US), Enzybel Group (Belgium), AB Enzymes GmbH
(Germany), Amano Enzyme Inc.(China), and Enzyme Solutions (US) are some of the
key players in the global meat tenderizing agents market. Since the demand for
Meat Tenderizing Agents is increasing, producers are looking for opportunities in
this competitive market. Manufacturers are attempting to grow their market
share through a variety of market penetration strategies and the development of
new products. The major producers are increasing their R&D spending in
order to develop new and improved products and expand their market share in
meat tenderizing agents.
Segmental Analysis
The global meat tenderizing agents market has
been segmented based on type, source, form, and region.
Based on type, the global meat
tenderizing agents market report has been classified into enzymes, salts
& acids, and others.
Based on source, the global meat
tenderizing agents market has been classified into plants, microorganisms, and
others.
Based on form, the global meat tenderizing
agents market has been divided into dry and liquid.
Regional Analysis
The meat tenderizing agents market is
predicted to be dominated by North America. The major driving forces of the
market in the area are high meat consumption and a high demand for processed
meat products.
Europe is the second-largest sector, with a
steady growth rate anticipated over the forecast period.
Due to the growing food processing
industry, demand for meat and meat products, and per capita disposable income,
Asia-Pacific is the fastest-growing region. The region's most significant
country-level markets are China, India, and Australia and New Zealand.
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