Can Kiwifruit Extract P40 be used in meat tenderising without needle injection?

Effective tenderizing requires uniform distribution of the enzyme solution into all muscle layers. Tumbling will assist this process, but tumbling without injection will require longer process times and can result in loss of texture and variable tenderizing.

What is the typical dose rate of Kiwifruit Extract P40?

Kiwifruit Extract P40 is typically dosed at 0.5% - 2.0% by weight in a brine solution. The enzyme/brine solution is injected at 10% - 15% by weight of the meat.

Is it necessary to use a brine with Kiwifruit Extract P40?

The primary purpose of the brine is to provide effective water holding in the meat thereby ensuring that the enzyme performs its tenderizing action on the meat fibres in an optimal way. Tenderising solutions increase the water content of the meat which would be lost during subsequent handling without a suitable brine.

Additional benefits of the brine are enhanced flavour and juiciness of the cooked meat.

Alternative water-binding agents such as Carrageenan Gum have been used as partial replacements for salts but these can result in undesirable textural qualities in the meat.

What brine should be used?

Salt brines are typically a mixture of sodium chloride and sodium tripolyphosphate.

Brines available from food ingredient suppliers will be compatible with Kiwifruit Extract P40.

How stable is Kiwifruit Extract P40 in the brine solution?

Kiwifruit Extract P40 has demonstrated stability in high salt brine solutions (15% by weight) with no loss of activity after 3 hours at 7°C. 

Will the substitution of brine with Carrageenan Gum affect enzyme activity?

Kiwifruit Extract P40 has demonstrated no loss of activity when Carrageenan Gum at up to 2% by weight was added to the brine solution.

Is Kiwifruit Extract P40 easy to dissolve in the brine solution?

Kiwifruit Extract P40 is readily soluble at the recommended use rates. The solution does require continuous agitation during the powder addition. Blending the brine salt mix with Kiwifruit Extract P40 prior to dissolving in water assists the dispersion and dissolution.

Will the tenderizing effect operate if the treated meat portion has been stored frozen or chilled for extended periods?

TBA  - anecdotal evidence says yes, but the loss (of tenderising efficacy) if any have not been quantified.

Dose the injected Kiwifruit Extract P40 / brine solution pose any food safety risks?

TBA – microbiological data from trials to date says no, provided equipment is properly sanitized. Kiwifruit Extract P40 undergoes full microbiological testing prior to release.