High-activity meat processing enzymes for controlled protein breakdown, binding, and functional protein ingredient production. Supports consistent tenderness, uniform restructured meat textures, efficient collagen/gelatin extraction, and improved yield in bone recovery. Works best within recommended pH and temperature ranges. Activity 6,000–100,000 U/g. Optimal pH 5.0–7.5. Optimal temperature 40°C–65°C. White to light yellow powder. MOQ 25 kg. Ships worldwide.
ISO 9001 certified
6,000 – 100,000 U/g
5.0 – 7.5
40°C – 65°C
White to light yellow powder
Carica papaya, Streptomyces mobaraensis
12 months (sealed, cool, dry place)
25 kg fiber drums / custom packaging
25 kg
ISO 9001, HALAL, KOSHER, Food Grade, GRAS
Meat Processing Enzymes enable controlled protein functionality—tenderization, binding, hydrolysis, and extraction—designed for reliable performance within the recommended pH and temperature ranges.
Papain and bromelain for controlled protein breakdown — achieve consistent tenderness in beef, pork, and poultry without over-processing.
Transglutaminase (TGase) for binding meat pieces into uniform steaks, nuggets, and deli slices — no chemical binders required.
Protease blends for efficient collagen and gelatin extraction from bovine hides, porcine skins, and fish scales — maximize yield and purity.
Controlled enzymatic hydrolysis of meat by-products — produce functional peptides, flavor enhancers, and high-value protein ingredients.
Protease and TGase for pet jerky, dental chews, and treat production — improve texture, binding, and protein digestibility in pet food.
Alkaline protease for meat recovery from bones and mechanically deboned meat — increase yield and reduce waste in slaughterhouse operations.
Our Meat Processing Enzymes portfolio includes Papain (EC 3.4.22.2) and Transglutaminase (TGase, EC 2.3.2.13), along with protease blends used for collagen extraction, protein hydrolysis, and bone processing depending on your application.
For best performance, use the enzymes at optimal pH 5.0–7.5 and optimal temperature 40°C–65°C.
The activity range indicates measured units per gram. Higher activity typically enables faster protein functionality at the same dosage; final dosing should be confirmed by your application trials.
Shelf life is 12 months when sealed and stored in a cool, dry place. Avoid moisture exposure and follow your COA/TDS storage guidance.
Certifications include ISO 9001, HALAL, KOSHER, Food Grade, and GRAS options. We can provide documentation upon request.
Certifications & Standards
Tell us about your application and volume needs. We'll send you a free sample, COA, and competitive pricing within 24 hours.
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