Transglutaminase (TG) Food Grade Young Meat Enzyme Tender Meat Enzyme

• Customization: Available
• CAS No.: 92113-31-0
• Product Name: Tender Meat Enzyme
• Model NO.: SENTIAN-Tender meat enzyme
• Test Method: HPLC
• Storage: Cool Dry Place
• MOQ: 1kg
• Sample: 10g
• Transport: 1kg/Bag, 25kg/Drum
• Transport Package: Drum, Aluminum Foil Bag
• Specification: 1000U/g 5000U/g
• Trademark: SENTIAN
• Origin: Shanxi, China
• Production Capacity: 50000tons/Year

Product Description

Main ingredients and sources of tender meat enzyme

The main ingredient of tender meat enzyme is papain, which is taken from papaya fruit. Papain is a high-nutrient substance that contains 19 common amino acids except methionine.

  

 

Product Parameters

Tender meat enzyme SPECIFICATION
Product name	Tender meat enzyme
From	Powder
CAS No.	/
Specification	5000U/g
Appearance	white powder
Package	1KG/Bag,5kg/bag,25kg/drum
Place of Origin	Shaan'Xi,China

 

Production technology and quality standards

Tender meat enzyme adopts bioengineering technology, through microfiltration, ultrafiltration membrane separation and vacuum freeze-drying technology, and the product quality reaches the food grade quality standard.

Principle of action

Papain in tender meat enzyme can degrade collagen, the main component of tendons in meat, and actomyosin, the main component of muscle, into smaller molecular polypeptides or even amino acids. This makes the tendon filaments and myofilaments broken, so that the meat becomes tender and smooth, and the structure of meat protein is simplified and easier to digest and absorb, and the edible value is improved accordingly.

Application scope and effect

Meat tenderization: Tender meat enzyme has a significant tenderizing effect on various meats. When used to process beef, its tenderness is comparable to imported steak, which greatly improves the economic value and nutritional value of beef.

Manufacturing hydrolyzates: Meat tenderizer can be used to manufacture hydrolyzates of poultry, beef and other meats to improve the utilization rate of protein. For example, using meat tenderizer to hydrolyze poultry meat, tendons and bones to manufacture poultry hydrolyzates can make full use of chicken cavity bones, chicken heads, scraps, etc., so that the protein utilization rate of poultry is above 90%. At the same time, this hydrolyzate retains the unique flavor and umami of poultry and can be used to prepare health foods, nutritional foods and condiments.

Comprehensive utilization: Meat tenderizer can also be used to hydrolyze protein-containing waste generated after the slaughter of poultry and livestock to produce high-quality feed protein, and to recover the protein remaining on meat and bones for the manufacture of canned meat, soups and gelatin and other products.

FAQ

Q1. What's the MOQ?
A: MOQ is the minimum sales quantity of the product. Because each product has different prices and different packaging methods, there will be differences. Please consult the relevant professional sales manager for details.

Q2. What's the shipping time?
A: Usually the products we sell have enough stock to deliver the goods in a short

Q3.What transportation methods does our company have?
A: Our company cooperates with DHL and FedEx, as well as airlines and shipping companies. There are also some more efficient transportation methods, such as dedicated transportation lines.

Q4. Can you supply the free sample?
A: Generally, we will provide samples for customer testing to ensure that the quality of our products meets customer requirements.

Q5.Does our company support third-party testing?
A: Our company has long-term cooperation with well-known third-party testing agencies and can provide third-party testing services.