Correction to: Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects (Foods, (2023), 12, 6, (1336), 10.3390/foods12061336)

Abstract

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.