Industrial Enzymes in Meat Processing Supplier

Common enzymes in meat processing include papain meat tenderizer, alkaline protease, collagen protease, and specialized hydrolysis enzymes. These are used for tenderization, protein extraction, by-product valorization, and production of hydrolyzed meat proteins. Selection depends on substrate, pH, temperature, and target degree of hydrolysis.

Selection is based on raw material type, required activity level, operating pH and temperature, and desired texture or hydrolysis outcome. For tenderization, papain or similar proteases are commonly used, while alkaline protease is preferred for deeper protein hydrolysis. Technical data sheets and pilot trials are recommended before full-scale adoption.

Minimum order quantities depend on the specific enzyme and packaging format. As a meat enzyme supplier, we focus on bulk industrial volumes for manufacturers and processors. Contact us with your required specification for a detailed quotation and MOQ confirmation.

Yes, our protease meat processing portfolio includes enzymes specifically developed for producing meat, liver, fish, and collagen hydrolysates. They enable controlled degree of hydrolysis and consistent peptide profiles. This supports applications in flavorings, nutritional ingredients, and animal nutrition.

Each product is supplied with defined activity units such as U per gram, recommended operating conditions, and quality documentation. Certificates of analysis are provided per batch. Additional technical guidance is available for scale-up and process optimization.

Shelf life is typically 12 to 24 months when stored in a cool, dry environment in sealed packaging. Exact shelf life depends on enzyme type and formulation. Proper storage maintains activity and ensures stable performance in meat industry applications.