Enzymes used for meat tenderizing

As the name implies, these enzymes are used to treat tough cuts of meat and make them more acceptable to consumers.
In addition to beef, pork, and chicken, these enzymes can also be used on seafood such as squid or clams. The effects of the enzyme on the meat are time, temperature and dosage-dependent. Please contact our technical team to see which enzymes would be best for your applications. For more information about enzyme for meat tenderizing, please see ↓Use of Enzymes in Marinades or ↓Adding Enzymes to Improve Beef Tenderness.

ENZECO® BROMELAIN
A purified, highly active, soluble proteolytic food grade enzyme that is naturally occurring in the mature pineapple plant stems of the Bromeliaceae family. This is a powdered enzyme that is available at different activity levels and standardized to meet the application and dosage constraints.

Activity assays: Casein Digestion Unit (CDU) • Milk Clot Unit (MCU) • FCC Botanical Protease Units (FCC-PU) • Bromelain Tyrosine Units (BTU)

NEW - ENZECO® FICIN 100
Ficin, a natural non-GMO proteolytic biocatalyst from the latex of Ficus species (tropical fig tree), is approved for use in food and perfect for clean label products. Ficin functions similarly to other plant cysteine proteases, such as Papain and Bromelain, but has a lower deactivation temperature, making it ideal for meat tenderizing applications, particularly thin cuts of meat such as fajita strips. Read more.

Applications include: Meat tenderizing

Papain: 
A natural protease from papaya

Papain is a sulfhydryl protease extracted from the water-soluble portion of the latex of the fruit of Carica Papaya. It is a versatile protease that will rapidly hydrolyze a variety of proteins over a wide range of conditions. Our papain is a vegetarian and vegan-friendly protease and is non-GMO, as well as Kosher (Kof-K) and Halal (IFANCA) certified.

Enzyme Development Corporation was founded in 1953, with Papain as our first product. It was originally used for chill-proofing/clarifying beer and is still used for this application today. For more information on papain, please visit Papain.com

Papain activity assays: Milk Clot Unit (MCU) • FCC Botanical Protease Units (FCC-PU) • Tyrosine Assay Method (TU)

EDC is the only producer of Papain in the western hemisphere. At our factory in Scranton, Pennsylvania, we produce standardized Papain powders and liquids, as well as unstandardized concentrates. We also produce a no sulfite added Papain that is OMRI Listed for use in Organic food processing applications. EDC’s Papain products include:

ENZECO® PURIFIED PAPAIN CONCENTRATE
A concentrated papain powder.

ENZECO® PURIFIED PAPAIN RS CONCENTRATE
Papain that is processed without the use of sulfites. The papaya latex in this product has been processed without the addition of sodium metabisulfite. This results in papain with substantially reduced levels of SO2.

This product contains only the botanical enzymes and has no other ingredients. It has earned an OMRI listed® certification, which means that it may be used in certified organic operations or food processing under the USDA National Organic Program.

ENZECO® PURIFIED PAPAIN RS 600
EDC’s no added sulfite papain standardized to 600 TU/mg on maltodextrin.

LIQUIPANOL®
Liquid papain, standardized to activities of 100 and 200TU/mg.

LIQUIPANOL® RS 100 and RS 400 
Liquid papain that is processed without the use of sulfites Liquid papain, standardized to activities of 100 and 400TU/mg. These products have earned OMRI listed® certifications, which means that it may be used in certified organic operations or food processing under the USDA National Organic Program.

PANOL®
Powdered papain, standardized to activities of 100 and 300 MCU/mg.

ENZECO® DUAL PROTEASE RS 150
A combination of our no sulfite added papain and bromelain. Product works well for Clam Tenderization.

ENZECO® FUNGAL PROTEASE
A concentrated food grade fungal proteolytic enzyme, with a high level of endo-protease and lower levels of exo-protease. It is derived from a non-GMO strain of Aspergillus oryzae and is available as a powder or micro-granulate at different activity levels up to 1,000,000 HUT/g.

Activity assays: Hemoglobin Units on Tyrosine basis (HUT)

ENZECO® PROTEASE FNP
A fungal neutral protease preparation derived from a non-GMO strain of Aspergillus oryzae that has optimum activity from pH 5-7 and contains a high level of aminopeptidase activity and acid carboxypeptidase. It also contains a high level of debittering enzymes (leucine aminopeptidase (LAP) and carboxypeptidase) and endo-action proteases for flavor enhanced hydrolyzed proteins.

Activity assays: Casein Folin A (CFA), Activity can also be reported on Hemoglobin Units on Tyrosine basis (HUT)

ENZECO® NEUTRAL BACTERIAL PROTEASE 160S
This is a neutral protease derived from Bacillus amyloliquifaciens (formerly B. subtilis) that has optimum activity from pH 5.5-8 and contains no/very low amylase side activity. Hydrolyzes polypeptides to produce lower molecular weight peptides. The lower temperature of inactivation makes this a valuable product for sous vide style cooking.

Activity assays: Protease Assay (PC)

ENZECO® BACTERIAL PROTEASE BL
A protease enzyme preparation derived from a non-GMO stain Bacillus licheniformis. It contains endopeptidase and exopeptidase, which are used for hydrolyzing proteins and for improves flavor.

Activity assays: Protease Assay (PC)