Meat Tenderization – LIVZYM Biotechnology

Livzym enzymes · Meat

Meat Tenderization

Microbial collagenase that cuts the collagen fibers of tough cuts — tender meat without changing its color, odor or natural structure.

Collagen is the most abundant protein in animals and the primary structural protein in connective tissue. Its triple-helical structure gives bone, cartilage, ligaments and the other connective tissues their mechanical strength — and makes collagen difficult to break down. Not all cuts of meat are created equal: some melt in your mouth, others require extensive chewing.

Why some cuts are tough

Tough cuts such as round and shank need to be heat-treated for several hours to tenderize, because of their extensive collagen content. Plant proteases such as papain and ficin work faster, but they are prone to undesired side effects such as distorted morphology and off-flavors.

  • Collagen holds the cut togetherThe triple helix of collagen reinforces the connective tissue around the muscle fibers — the more of it, the tougher the cut.
  • Hours of heatRound and shank need several hours of cooking before their collagen gives way.
  • Papain and ficin cut everythingBroad-acting plant proteases tenderize, but can distort the morphology of the meat and leave off-flavors.
  • A selective alternativeLivzym collagenase cuts only the collagen network and leaves the other meat proteins intact.

Mode of action

Fermentation-derived Livzym collagenase cleaves specific peptide bonds within the native, undenatured collagen network without disturbing the other — the majority of — peptide bonds. This selectivity tenderizes the meat without changing the appearance or color of the cut or developing unwanted off-tastes. Unlike papain and ficin, it is produced by precision fermentation and therefore contains no undesired side activities.

Connective tissue in meata network of collagen fibers around the muscle
Livzym collagenasecleaves specific peptide bonds in native collagen
Cleaved collagen fibersa loosened, weaker network
Other meat proteinsleft intact
Only the collagen is cut, so the meat keeps its natural structure, color and taste.

Tested & approved

Beef round, shank and cubes were injected with Livzym collagenase and compared with untreated meat and with meat injected with buffer only.

  • No change in color or odorNo visible changes in the color or odor of the meat after treatment, for up to 9 days.
  • No water lossNo discernible water loss after treatment.
  • Clearly more tenderSignificant sensory and quantitative change in meat tenderness after collagenase treatment.

Tenderness score

Cut None Buffer Enzyme
Round 2.0 2.5 3.75
Shank 2.5 2.75 3.75
Beef cubes 2.5 3.17 4.16

Injection trial · 0 = toughest, 5 = most tender

Hardness

Hardness of injected beef: buffer only versus Livzym collagenaseTexture analysis after injection: about 2,700 g force for the buffer-only control and about 1,950 g force after collagenase treatment, roughly 28% less. 0 1,000 2,000 3,000 4,000 Buffer only: about 2,700 g force (± 700 g) ≈ 2,700 g Buffer only Livzym collagenase: about 1,950 g force (± 375 g) ≈ 1,950 g Livzym collagenase Injected beef Hardness (g force)
Texture analysis of injected beef: about 28% less force is needed to compress the collagenase-treated meat than the buffer-only control.

Livzym solution

Collagenase MT-101 is the grade for meat. For collagen peptides from hides and gelatin, see Collagenase HC-101 and DT-101.

Product Category Activity Working range
Collagenase MT-101 Meat tenderization min. 3,400 LGU/g pH 5.5–9.0 · inactivated above 60 °C

LGU: collagenase activity units. The performance of collagenase in meat processing depends on the type of meat and the applied process conditions; adjusting these ensures optimal tenderization and a consistent final product. Brown-beige powder; store at max. 25 °C in a tightly closed package, away from direct sunlight and moisture, for a shelf life of 12 months.

  • Food-grade
  • Non-GMO
  • No declared allergens
  • FSSC 22000
  • Halal
  • Kosher
  • ISO 9001 & 14001
  • JECFA / FCC purity