Meat Tenderizing Enzyme Powder, Color : White

Meat tenderizing enzymes are natural protein-breaking (proteolytic) enzymes used to soften tough meat fibers, improving texture, juiciness, and flavor. These enzymes break down collagen and muscle proteins, making meat more palatable and easier to digest.
Applications in the Meat Industry
Used in marinades and meat processing formulations.Reduces cooking time while retaining meat moisture.Enhances flavor absorption in meat preparations.Used in ready-to-cook and processed meat products.
Benefits of Using Enzymatic Tenderizers

•  Natural and safe for consumption.Improves meat texture and palatability.
• Helps in reducing food waste by making tough cuts tender.
• Enhances protein digestibility for better nutrition.