# Meat Processing Enzymes

> Meat Processing Enzymes in bulk for B2B use. Industrial food-grade Papain (EC 3.4.22.2) & TGase (EC 2.3.2.13) for tenderizing, binding & extraction in meat, pet food, and collagen applications. Request quote or free sample.

## About
Meat Processing Enzymes is available from enzymeshift.com — an industrial enzyme supplier.
Contact: inquiry@enzymeshift.com

## Applications
- Meat Tenderization: Papain and bromelain for controlled proteolysis — achieve consistent tenderness in beef, pork, and poultry without over-processing.
- 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.

## Specifications
- Activity: 6,000 – 100,000 U/g
- Optimal pH: 5.0 – 7.5
- Optimal Temperature: 40°C – 65°C
- Appearance: White to light yellow powder
- Source: Carica papaya, Streptomyces mobaraensis
- Shelf Life: 12 months (sealed, cool, dry place)
- Packaging: 25 kg fiber drums / custom packaging
- MOQ: 25 kg
- Certifications: ISO 9001, HALAL, KOSHER, Food Grade, GRAS

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