Tenderization effect of cold-adapted collagenolytic protease MCP-01 on beef meat at low temperature and its mechanism

► MCP-01 is a cold-adapted collagenolytic protease. ► MCP-01 has significant meat tenderization effect at low temperatures. ► MCP-01 can reduce meat shear force and keep the fresh colour and moisture of meat. ► MCP-01 has a strong selectivity for degrading collagen and myofibrillar proteins. ► MCP-01 shows distinct disruption pattern on muscle fibers and distinct tenderization mechanism.