Meat processing involves different transformations in the animal muscle after slaughtering, which results in changes in tenderness, aroma and colour, determining the quality of the final meat product. Enzymatic glycolysis, proteolysis and lipolysis play a key role in the conversion of muscle into meat. The accurate control of enzymatic reactions in meat muscle is complicated due to the numerous influential factors, as well as its low reaction rate. Moreover, exogenous enzymes are also used in the meat industry to produce restructured products (transglutaminase), to obtain bioactive peptides (peptides with antioxidant, antihypertensive and gastrointestinal activity) and to promote meat tenderization (papain, bromelain, ficin, zingibain, cucumisin and actinidin). Emerging technologies, such as ultrasound (US), pulsed electric fields (PEF), moderate electric fields (MEF), high-pressure processing (HPP) or supercritical CO₂ (SC-CO₂), have been used to intensify enzymatic reactions in different food applications. This review aims to provide an overview of the enzymatic reactions taking place during the processing of meat products, how they could be intensified by using emerging technologies and envisage potential applications.

Purpose of Review: The sustainable consumption and production goal and the decline of offal consumption have led to the interest in seeking alternatives for porcine livers, the largest edible gland. To that aim, we reviewed the potential of porcine livers as a source of food ingredients together with the use of eco-innovative processes and technologies for their valorization. Recent Findings: It is possible to extract and transform various compounds and fractions into food ingredients with tailored techno-functional properties using eco-innovative strategies involving microbial, enzymatic, physical, and chemical processes. These strategies can also contribute to improving the efficacy of different extraction and transformation processes as well as enhance sensory properties. Summary: Porcine liver is an interesting source of valuable compounds with multiple food applications and health benefits. Through extraction, processing, and transformation, these compounds can yield versatile food ingredients, thereby optimizing the profitability of this resource for human consumption through alternative presentations and potentially diminishing consumer reluctance compared to the whole liver. Graphical

Porcine liver has a high nutritional value and is rich in proteins, minerals, and vitamins, making it an interesting co-product to alleviate the growing global demand for protein. The objective of this study was to analyze how the drying and defatting processes of porcine liver affect the physicochemical and techno-functional properties of its proteins. Two drying temperatures (40 and 70 °C) were studied, and dried samples were defatted using organic solvents. The drying process turned out to be an effective method for the stabilization of the protein fraction; however, when the drying temperature was high (70 °C), greater protein degradation was found compared to drying at a moderate temperature (40 °C). Regarding the defatting stage, it contributed to an improvement in certain techno-functional properties of the liver proteins, such as the foaming capacity (the average of the dried and defatted samples was 397% higher than the dried samples), with the degree of foaming stability in the liver dried at 40 °C and defatted being the highest (13.76 min). Moreover, the emulsifying capacity of the different treatments was not found to vary significantly (p > 0.05). Therefore, the conditions of the drying and defatting processes conducted prior to the extraction of liver proteins must be properly adjusted to maximize the stability, quality, and techno-functional properties of the proteins.