Texture, Binding and Yield for Meat Plants Papain (EC 3.4.22.2) and TGase (EC 2.3.2.13) Meat Processing Enzymes
For meat and further processors, pet-treat makers and collagen producers: papain for protein processing, TGase for binding restructured products, and protease blends for protein hydrolysis, collagen extraction and bone processing. Activity 6,000–100,000 U/g; optimal pH 5.0–7.5; optimal temperature 40°C–65°C. Supplied as white to light yellow powder. MOQ 25 kg. Reliable export to 80+ countries. To request a quote, send the product, quantity and destination.
ISO 9001 certified
Product Specifications
01 Activity
6,000 – 100,000 U/g
02 Optimal pH
5.0 – 7.5
03 Optimal Temperature
40°C – 65°C
04 Appearance
White to light yellow powder
05 Source
Carica papaya, Streptomyces mobaraensis
06 Shelf Life
12 months (sealed, cool, dry place)
07 Packaging
25 kg fiber drums / custom packaging
08 MOQ
25 kg
09 Certifications
ISO 9001, HALAL, KOSHER, Food Grade, GRAS
Applications
Meat Processing Enzymes deliver controlled protein functionality—tenderization, binding, hydrolysis, and extraction—designed for reliable performance within the recommended pH and temperature ranges.
Meat Tenderization
Papain and bromelain for controlled proteolysis — achieve consistent tenderness in beef, pork, and poultry without over-processing.
Learn more →Restructured Meat Products
Transglutaminase (TGase) for binding meat pieces into uniform steaks, nuggets, and deli slices — eliminating synthetic binders.
Collagen Extraction
Protease blends for efficient collagen and gelatin extraction from bovine hides, porcine skins, and fish scales — maximize yield and purity.
Protein Hydrolysis
Controlled enzymatic hydrolysis of meat co-products — produce functional peptides, savory bases, and high-value protein ingredients.
Pet Treat Manufacturing
Protease and TGase for pet jerky, dental chews, and treat production — improve texture, binding, and protein digestibility in pet food.
Bone Processing
Alkaline protease for meat recovery from bones and mechanically deboned meat — boost yield and reduce waste streams.
Learn About Meat Processing Enzymes
Industry guides covering process windows, supplier qualification, dosage, and applications — written for procurement and process engineers.
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Why Source From Us
Frequently Asked Questions
Q1 Which enzymes are included in Meat Processing Enzymes?
The range includes Papain (EC 3.4.22.2), Transglutaminase (EC 2.3.2.13), and protease blends for collagen extraction, protein hydrolysis, and bone processing.
Q2 What are the optimal pH and temperature for best results?
Operate within pH 5.0–7.5 and 40°C–65°C for optimal protein modification and process efficiency.
Q3 How should I interpret the activity range (6,000–100,000 U/g)?
Activity denotes units per gram under standard assay conditions. Higher values yield faster reactions; confirm dosage via pilot trials for your process.
Q4 What is the recommended storage and shelf life?
Store sealed in a cool, dry place. Shelf life is 12 months from production; follow COA/TDS for handling and storage guidance.
Q5 What certifications and food safety options are available?
Available with ISO 9001, HALAL, KOSHER, Food Grade, and GRAS certification. Documentation provided on request.
Q6 How do we request a wholesale quote?
Send the product and activity grade, the quantity per order or per month, and the destination country or port through the quote form below or to hello@mail.enzymeshift.com. Add your application (tenderizing, restructured products, collagen extraction, protein hydrolysis, pet treats or bone processing) if you also want dosing guidance. Packaging is 25 kg fiber drums or custom packaging, MOQ 25 kg; prices are quoted per order.
Certifications & Standards
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