The present invention concerns a method for preparing a meat tissue digest having enhanced palatability, comprising: a) providing a meat tissue from animal b) contacting said meat tissue with at least one alkaline endopeptidase c) allowing said alkaline endopeptidase to hydrolyze said meat tissue d) thermally treating the thus obtained digest product to inactivate said alkaline endopeptidase and e) obtaining said meat tissue digest having enhanced palatability. The present invention also relates to meat tissue digests having enhanced palatability that are obtainable by such a method, and uses thereof for preparing pet food having enhanced palatability.
