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Volume 13
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10.3390/foods13030379
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Correction to Foods 2023, 12(6), 1336.
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Correction

Correction: Mohd Azmi et al. Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects. Foods 2023, 12, 1336

by
Syahira Izyana Mohd Azmi
1,
Pavan Kumar
2,3,
Neelesh Sharma
4,
Awis Qurni Sazili
5,6,
Sung-Jin Lee
7,* and
Mohammad Rashedi Ismail-Fitry
1,6,*
1
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
2
Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana 141004, Punjab, India
3
Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
4
Division of Veterinary Medicine, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Ranbir Singh Pura 181012, Union Territory of Jammu and Kashmir, India
5
Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
6
Halal Products Research Institute, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
7
Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea
*
Authors to whom correspondence should be addressed.
Foods 2024, 13(3), 379; https://doi.org/10.3390/foods13030379
Submission received: 19 December 2023 / Accepted: 28 December 2023 / Published: 24 January 2024
Versions Notes

Missing Citation

In the original publication [1], “Fan et al. [98]” [2] were not cited. The citation has now been inserted in “5. Novel Technological Interventions”, “Paragraph 1” and should read:
“Figure 3. Various prospects of the application of novel processing technologies in the tenderization of meat via the application of plant proteases. [Source of underwater shockwaves—Fan et al. [98]]”.
The authors state that the scientific conclusions are unaffected. This correction was approved by the Academic Editor. The original publication has also been updated.

References

  1. Mohd Azmi, S.I.; Kumar, P.; Sharma, N.; Sazili, A.Q.; Lee, S.-J.; Ismail-Fitry, M.R. Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects. Foods 2023, 12, 1336. [Google Scholar] [CrossRef] [PubMed]
  2. Fan, Y.; Mehta, D.V.; Basheer, I.M.; MacIntosh, A.J. A review on underwater shockwave processing and its application in food technology. Crit. Rev. Food Sci. Nutr. 2020, 62, 980–988. [Google Scholar] [CrossRef]
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MDPI and ACS Style

Mohd Azmi, S.I.; Kumar, P.; Sharma, N.; Sazili, A.Q.; Lee, S.-J.; Ismail-Fitry, M.R. Correction: Mohd Azmi et al. Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects. Foods 2023, 12, 1336. Foods 2024, 13, 379. https://doi.org/10.3390/foods13030379

AMA Style

Mohd Azmi SI, Kumar P, Sharma N, Sazili AQ, Lee S-J, Ismail-Fitry MR. Correction: Mohd Azmi et al. Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects. Foods 2023, 12, 1336. Foods. 2024; 13(3):379. https://doi.org/10.3390/foods13030379

Chicago/Turabian Style

Mohd Azmi, Syahira Izyana, Pavan Kumar, Neelesh Sharma, Awis Qurni Sazili, Sung-Jin Lee, and Mohammad Rashedi Ismail-Fitry. 2024. "Correction: Mohd Azmi et al. Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects. Foods 2023, 12, 1336" Foods 13, no. 3: 379. https://doi.org/10.3390/foods13030379

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