A model system for the production of digest is to finely grind the meat product or other protein. Water may or may not be needed depending on if the meat product is frozen and needs to be thawed or if it fresh. Add the enzyme of choice at a rate of .1% to .25% based on the total weight of the meat. Addition of the enzyme maybe done at the start of the cook cycle or at the point the slurry reaches the desired temperature.
Enzymes other than papain may be more effective for certain types of byproducts or may give a different palatability result.
A liquid papain preparation standardized at 100 TU/mg.
A liquid papain preparation standardized at 200 TU/mg.
ENZECO® PURIFIED PAPAIN RS 600
No added sulfite papain. The activity is approximately 600 TU/mg. May be useful for “natural” or “organic” processes. Limited availablity.
ENZECO® PURIFIED PAPAIN CONCENTRATE
A powder papain. The activity ranges from 500 TU/mg and up.
ENZECO® ALKALINE PROTEASE L-660
An alkaline protease with no/very low amylase side activity. Liquid only.
Enzyme Development Corporation has a number of other proteases and lipases.
These suggestions and data are based on information we believe to be reliable They are offered in good faith but without guarantee since conditions and methods of use of our products are beyond our control. Suggestions for use of our products should not be understood as recommendations that they be used in violation of any patents or government regulations.