Koki has posted on Linkedin.
Today, I’d like to introduce a method for tenderizing meat!
ORIENTASE™ 22BF break down the proteins in meat, making it tender.
Specifically, our product acts on and breaks down insoluble collagen.
When used in the appropriate amounts, it can transform tough meat into tender, easy-to-eat meat with a natural softness.
● Please watch the video.
You’ll see that the state of the meat changes significantly with different amounts of enzyme.
・With the appropriate amount of enzyme added, you can achieve tender meat.
・A higher enzyme amount can lead to excessive breakdown, which might be suitable for extract production.
In the next post, you can see the results of the tenderization.
Interested? Please visit our inquiry form.
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