TOUGHNESS
✓ One of the most common problems in meat.
✓ Main culprit is COLLAGEN.
✓ Caused by the arrangement and structure of
collagen, which gives a rubber-like toughness.
✓ Meat is less palatable when tough.

TENDERIZATION
Process of breaking down collagen in meat to make it more
palatable for consumption.

CHARACTERISTICS
✓ Enzyme-based meat tenderizers.
✓ Produced from high-producing protease Bacillus strain
(non-GMO and GRAS-certified).
✓ Produced using submerged fermentation.
✓ Reacts only on protein/polypeptide-based products.
✓ Reacts on all types of meat products (even in carabeef)

MEAT TENDERIZER SERIES

En-Tend ALL
Standard meat tenderizer for all types of meat and seafood applications

En-Tend 30
Standard meat tenderizer for acidic marinades

En-Tend
Unflavored meat tenderizer for sauces and marinades

En-Tend 02
Beef- flavored meat tenderizer

En-Tend 03
Wagyu- flavored meat tenderizer

En-Tend 04
Flavored meat tenderizer


FEATURES & BENEFITS
✓ Provides fast results (at least 15 mins)
✓ Proven to be very effective (due to high enzyme activity)
✓ Does not give off by-products that may cause harm to
environment.
✓ Provides energy-cost savings.
✓ Helps to improve the overall quality of a meat product.
✓ Less man hour consumption.