BeefSense technology acts on the structure of muscle tissue, targeting the cleavage sites of structural meat proteins such as nebulin, troponin T, titin, and desmin.

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This action accelerates the natural degradation of the structural proteins in muscle fibers, resulting in an improved sensory perception for consumers.

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Without any chemical additives, BeefSense technology positively impacts important attributes such as tenderness, juiciness, texture, and flavor, while always preserving the food’s natural characteristics.