Meat and Meat By-Products

Whether you target meat protein hydrolysates or extracts, collagen extraction or other applications, AB Enzymes’ COROLASE® portfolio offers specific enzyme products that allows you to select the right solution for your meat and meat by-product processing.

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Get the most out of your animal protein with the help of enzymes

80 billion animals are slaughtered each year for meat. Meat and meat by-products are typically rich in protein and fat, which makes them difficult to process. During the process, many protein-rich by-products are produced, which can be further processed into meat protein concentrates, isolates or hydrolysates and other value-added products. Depending on the process and type of raw material, different applications are related, for example:

Meat protein extracts and hydrolysates (MPE/MPH)

Enhance flavours and increase palatability

In human nutrition, hydrolysed meat protein is used as flavour enhancer in different processed food areas such as sauces, gravies, and soups. It can also be used in functional and protein-rich foods to increase the nutritional benefits of the final product.

A common raw material to produce meat protein hydrolysates is gelatin, although all types of animal protein can be used. To produce MPE/MPH, a high degree of hydrolysis is required, which can be achieved by combining several protease enzymes.

For the application in pet food, protease enzymes provide excellent support in producing protein hydrolysates based on any slaughterhouse offal, including heads, viscera, lungs, etc., mostly from chickens and cattle, which results in better palatability of the final pet food.

Extraction of collagen and gelatin

Increase bone cleaning and maximise extraction and quality

For more information please visit Collagen, Gelatin and Collagen Peptides

Other related applications

Improve resource efficiency

  • Side-stream utilisation
  • Flavour enrichment
  • Fat rendering
  • Blood hydrolysis
  • Up-cycling of meat trimmings

AB Enzymes’ COROLASE® portfolio offers specific enzyme products that allows you to select the right solution for your meat and meat by-product processing.

Advantages of enzymatic hydrolysis for meat and meat by-products

  • Added value from side-streams and by-products
  • More environmentally friendly process by avoiding or reducing waste and chemicals
  • Improved separation of fat from raw material
  • Better hydrolysation of meat trimmings
  • Increased processability
  • Viscosity reduction
  • Improvement of solubility

Explore COROLASE® portfolio

AB蛋白水解酶

AB蛋白水解酶

COROLASE® 8000 是一款耐高温、液体配方、食品级、真菌型的碱性蛋白酶制剂，特别适合在碱性条件下水解蛋白质。具体地说，它是一种内切丝氨酸蛋白酶，一种高温真菌蛋白酶，也可以叫做内切肽酶。它非常独特，是AB酶制剂公司的专利产品。
蛋白水解酶

蛋白水解酶

COROLASE® 7089 是一种液体配方细菌来源内切肽酶制剂，含有金属蛋白酶和丝氨酸蛋白酶活性，它可将大分子的蛋白质水解成小分子的多肽。该产品的特点是能够水解多种底物，在中性pH条件下作用效果非常理想。典型的蛋白质底物包括酪蛋白、乳清蛋白、各种肉类蛋白、鱼类蛋白、大豆蛋白、明胶蛋白和一些谷物蛋白。

Not sure which product you need?

Our technical experts are pleased to help you select the right product or product combination that fulfils your specific requirements. Just contact us and we'll find the right solution for you. 

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