Meat Tenderising

Tenderising with Actinidin

The Meat Industry estimates suggest that up to 90% of an animal carcass's weight consists of cuts that are considered prime, tender meat.

As animals age, the tenderness of their meat typically decreases, with older animals often producing tougher cuts. In particular, the dairy industry generates a significant number of cull cows (7+ years old), which are typically processed into lower-value cuts and manufacturing-grade beef. A similar trend is seen in other red meat sectors (e.g., sheep) as well in poultry (e.g., chicken and turkey), where a large portion of animals are slaughtered at older ages.

This creates a valuable opportunity for value-added processing, enhancing both the consumer eating experience and the nutritional benefits of meat products.

KiwiEnzyme kiwifruit extract, which contains the protease actinidin, offers an effective and economical solution for large-scale meat tenderising.

Our kiwifruit extract is suitable for all types of meat, delivering exceptional tenderisation across a wide range of products. Actinidin offers better control compared to other fruit protease enzymes like Papain and Bromelain.

KE P40

Designed specifically to meet the demands of the meat industry

KE P40 has a standardised enzyme activity level of actinidin with a typical range of 37 - 43 units/gm.

Key Advantages of Kiwifruit Powder (KEP 40):

Active at low temperatures (2–4°C) for flexibility in processing.
Deactivates at 65°C, ensuring no over-processing in finished products.
Compatible with phosphates, vegetable extracts, herbs, and spices.
Offering precise control and premium results for diverse meat industry applications.
KEP 40 does not cause any adverse flavour or colour changes

Tenderising with Kiwifruit Powder

Suitable for all meat types, delivering exceptional tenderisation across a wide range ofproducts.
Offers better control compared to other fruit protease enzymes like papain and bromelain.
Enhances texture without over-tenderising or causing "mushiness", preserving the natural integrity of the meat.

KEP 40 is acid and salt tolerant, and it works harmoniously with phosphates, vegetable extracts, herbs, and spices. Its unique ability to self-catalyze means that there’s no need for elevated temperatures to deactivate the enzyme, preventing the risk of over-tenderization. This ensures that the enzyme’s activity is extremely low, or even nonexistent, by the time the meat reaches the marketplace—provided the proper dosage and reaction time are applied.

With a temperature activity range starting as low at 2-4°C and deactivating at approximately 65°C, KEP 40 provides peak tenderising performance at around 50°C. This makes it ideal for commercial use, delivering tenderisation at lower temperatures while keeping microbiological loads in check.

Another key advantage of KEP 40 is its site-specific action, which targets meat proteins in a way that preserves the natural texture of the meat, avoiding the "mushiness" often associated with other fruit proteases. Since our process avoids chemical modification, KEP 40 can be declared as a "natural fruit extract" or "natural kiwifruit ingredient," meeting industry standards for natural ingredients.

With KEP 40, you get the best of both worlds: reliable, controlled tenderisation and a product that meets today’s demand for natural, high-quality food ingredients.

KEP 40 is highly effective in injected saline solutions and both wet and dry tumble marinades. Its versatility makes it an excellent choice for salamis, jerkies, and other small goods, as well as marinades used in retail-packed products.

Applications

Sous Vide

KEP 40 enhances sous vide-prepared meats by ensuring a consistent, premium texture while preserving natural juiciness. Because sous vide relies on slow, controlled cooking at precise temperatures, the enzyme’s activity helps break down connective tissues without over-tenderizing, maintaining the meat’s structure and mouthfeel. This makes it ideal for high-end culinary applications, meal prep, and premium ready-to-eat products.

Injected Meats

When used in saline injection solutions, KEP 40 improves tenderness and ensures uniformity across cuts by gently breaking down muscle fibres. This results in a more tender bite without compromising the meat’s integrity. It is especially beneficial for large cuts like roasts, hams, and poultry, where even distribution of tenderness and moisture retention is key to product consistency and quality.

Tumbled Meats

KEP 40 works effectively in both wet and dry tumbling processes, helping proteins absorb marinades more efficiently. This not only enhances flavor penetration but also improves the overall texture of processed meats. Whether used in deli-style meats, pre-seasoned cuts, or marinated retail packs, the enzyme allows for better seasoning distribution while preserving a natural meat texture.