Main ingredients and sources of tender meat enzyme

The main ingredient of tender meat enzyme is papain, which is taken from papaya fruit. Papain is a high-nutrient substance that contains 19 common amino acids except methionine.

Production technology and quality standards

Tender meat enzyme adopts bioengineering technology, through microfiltration, ultrafiltration membrane separation and vacuum freeze-drying technology, and the product quality reaches the food grade quality standard.

Principle of action

Papain in tender meat enzyme can degrade collagen, the main component of tendons in meat, and actomyosin, the main component of muscle, into smaller molecular polypeptides or even amino acids. This makes the tendon filaments and myofilaments broken, so that the meat becomes tender and smooth, and the structure of meat protein is simplified and easier to digest and absorb, and the edible value is improved accordingly.

Q1. What's the MOQ?
A: MOQ is the minimum sales quantity of the product. Because each product has different prices and different packaging methods, there will be differences. Please consult the relevant professional sales manager for details.

Q2. What's the shipping time?
A: Usually the products we sell have enough stock to deliver the goods in a short

Q3.What transportation methods does our company have?
A: Our company cooperates with DHL and FedEx, as well as airlines and shipping companies. There are also some more efficient transportation methods, such as dedicated transportation lines.

Q4. Can you supply the free sample?
A: Generally, we will provide samples for customer testing to ensure that the quality of our products meets customer requirements.

Q5.Does our company support third-party testing?
A: Our company has long-term cooperation with well-known third-party testing agencies and can provide third-party testing services.