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.
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
COROLASE® 8000 is a fungal alkaline protease enzyme preparation, primarily applied for animal protein. It is ideal for hydrolysing proteins under neutral to alkaline conditions and is used to achieve a high degree of hydrolysis.
COROLASE® 7089 is a liquid-formulated, bacterial endopeptidase enzyme preparation. The product is characterised by its ability to hydrolyse a broad range of substrates, at neutral pH.
COROLASE® APC is a bacterial alkaline endo-protease preparation ideal for hydrolysing proteins under neutral to alkaline pH and high temperature. It is recommended for the hydrolysis of a broad range of proteins from plant and animal origins.
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.