Enzymes are widely used in the meat industry to improve the quality, texture, and flavour of meat products. Here are a few examples of how enzymes are used in the meat industry:

• Tenderization: Enzymes such as papain, bromelain, and ficin are used to break down connective tissue in meat, which can improve tenderness and make it easier to chew.
  
  
• Flavour enhancement: Enzymes can be used to enhance the flavour of meat products by breaking down proteins into smaller, more flavorful peptides and amino acids.
  
  
• Curing: Enzymes such as transglutaminase are used in meat curing to improve the texture and appearance of processed meats such as ham and bacon.
  
  
• Fat reduction: Enzymes such as lipase can be used to break down fat in meat products, which can help to reduce the fat content of these products.
  
  
• Shelf-life extension: Enzymes such as lactoperoxidase can be used to extend the shelf-life of meat products by inhibiting the growth of harmful bacteria.