Meat Processing Enzymes

Applications

In meat protein hydrolysis lines, alkaline protease from Bacillus licheniformis is applied during controlled digestion of beef, pork, and poultry trim at pH 8.0–10.5 to increase soluble protein yield and reduce hydrolysis time. Papain (CAS 9001-73-4) is used for pigskin and fish skin treatment, breaking down connective tissue proteins to produce collagen hydrolysates with improved solubility and lower average molecular weight. Collagen-targeted proteases are applied to cowhide, fish skin, and gelatin intermediates to generate oligopeptides in the 2,000–6,000 Da range, improving filtration rates and spray-drying efficiency. Dedicated compound proteases for meat and chicken liver hydrolysis act on muscle proteins and organ tissues, supporting production of savory extracts, protein concentrates, and enzymatically hydrolyzed animal proteins with consistent degree of hydrolysis.

Product Range

The portfolio includes high-activity alkaline protease preparations up to 100,000 U/g, papain at 650,000 U/g, and specialized compound enzymes for collagen, meat, and liver substrates. Products are supplied in powder and liquid forms, with food grade options suitable for edible protein hydrolysates and technical grades for by‑product valorization. Activity specifications, batch documentation, and scalable pack sizes support pilot trials through full industrial production.

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