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Meat Master Tenderizer BPP Enzymes
Meat Master Tenderizer BPP Enzymes
Meat Master Tenderizer BPP Enzymes
Meat Master Tenderizer BPP Enzymes
Meat Master Tenderizer BPP Enzymes
Meat Master Tenderizer BPP Enzymes

Meat Master Tenderizer BPP Enzymes

Price 2987.0 INR/ kg

MOQ : 100 Kilograms

Meat Master Tenderizer BPP Enzymes Specification

  • Product Type
  • Meat Master Tenderizer BPP Enzymes
  • Type
  • Other
  • Grade
  • Activity level can be customized as per customer s requirement.
  • Weight
  • 20 Kilograms (kg)
 

Meat Master Tenderizer BPP Enzymes Trade Information

  • Minimum Order Quantity
  • 100 Kilograms
  • FOB Port
  • MUNDRA / JNPT / MUMBAI
  • Payment Terms
  • Cash Against Delivery (CAD), Cash Advance (CA), Cash in Advance (CID), Telegraphic Transfer (T/T), Letter of Credit (L/C)
  • Supply Ability
  • 100 Kilograms Metric TONS Per Year
  • Delivery Time
  • 21 Days
  • Sample Policy
  • Free samples are available
  • Packaging Details
  • 20 kg Cartons with Food-Grade Polypropylene (PP) Inner Bags 50 kg Cartons with Laminated Polypropylene (PP) Inner Bags
  • Main Export Market(s)
  • Australia, Central America, North America, Asia, South America, Eastern Europe, Western Europe, Middle East, Africa
  • Certifications
  • ISO22000, WHO-GMP, HALAL, KOSHER, NPOP ORGANIC
 

About Meat Master Tenderizer BPP Enzymes

Apex Intenational is one of the leading Meat Master Tenderiser BPP Powder exporter from india.                 

Activity: Activity level can be customized as per customers requirement.

Meat Master Tenderiser BPP Powder Is A Mixture of Bromelain (from pineapple) and papain (from papaya) & protease enzymes that act as natural meat tenderizers by breaking down the tough protein fibers in meat, such as collagen. Using these enzymes can significantly tenderize meat, but they should be applied to uncooked meat for a short time to avoid an overly soft or mushy texture. 
They work by breaking the peptide bonds between amino acids, which softens the muscle tissue. 
Specifically, they hydrolyze connective tissue like collagen, making the meat easier to chew and digest.   
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