Physicochemical properties and tenderness of meat samples using proteolytic extract from Calotropis procera latex

► Crude enzyme extract from Calotropis procera latex has significant meat tenderisation effect. ► The crude enzyme extract can reduce meat toughness by selectivity for degrading myofibrillar proteins. ► Crude enzyme extract from Calotropis procera latex shows distinct tenderisation effect against each meat sample. ► Evidence supports a role for crude enzyme extract from Calotropis procera latex in meat tenderisation.