Effects of <scp>l</scp> ‐arginine and <scp>l</scp> ‐lysine on tenderness, myofibrillar protein, and endogenous protease activity in beef round

Both Arg and Lys are effective phosphate-free tenderizing agents. Lys was more effective in elevating pH, promoting myofibrillar dissociation, and activating cathepsin B, indicating greater application potential. This study provides a novel technological strategy for the value-added processing of beef round and a theoretical basis for the development of Arg- and Lys-based phosphate-free tenderizers. © 2026 Society of Chemical Industry.