Using Kiwifruit Extract (KEP40) in Commercial Meat Processing
Financial Advantages using a 2% to 4% Brine Solution
- Your product quality will improve 20% to 40%
- Your bottom line will improve significantly, plus 60% to 100%
Kiwifruit Extract KEP40 is most effective when mixed in a brine solution and applied with multi-needle injectors then tumbled for uniform distribution and even texturing. Small meat portions are best prepared in the same way prior to cutting into smaller portions. Small portions are best finished using a sous-vide cooking regime.
Large meat portions (1.5 – 3.0kg) such as corned beef, beef roast and whole poultry are tenderised as the temperature of the portion rises from chilled to the target cook temperature. Cook time for such portions are 1 – 2 hours; Actinidin activity will increase with temperature, optimal at 55° – 60°C and deactivate at 65°C preventing over-tenderising or mushy meat.
Small meat portions such as beef steaks and poultry thighs typically require short cook times that are insufficient to achieve full tenderising. Trials have demonstrated that a pre-cook at 50°- 55°C for 30 – 40 minutes achieves effective tenderising. This pre-cook stage is the basis for a widely-used method known as sous-vide (see below).
Kiwifruit Extract (KEP40) in Brine Solutions
KiwiEnzyme and several ingredient companies have undertaken extensive trials of kiwifruit extract for tenderising cow and bull beef. Kiwifruit Extract KEP40 is dissolved in a brine solution and injected. The meat is then tumbled.
Product from these trials has been evaluated by both quantitative measurements (tenderometer) and by sensory panel. The overall assessment has shown improvements in:
The colour of the meat when stored chilled, uncooked, retains a more natural red appearance.
Brine Solution and Marinades
Kiwifruit Extract KEP40 is easily blended with your existing brine mixture or marinade recipe.
The enzyme activity remains constant in salty mixtures.
Typical brine consists of sodium chloride, sodium tripolyphosphate and sodium hexametaphosphate yet each company has their own formula based on the desired flavour profile. Brine is generally 10% of the weight of water with 2-4% being KEP40.
Salt content of the brine solution influences the flavour profile of the meat and it is important to balance salt content with other flavour enhancers and water retention aids to control excessive saltiness or drying.