A method for preparing an animal digest having enhanced palatability, comprising: a) providing animal viscera and adjusting the pH of said animal viscera; b) contacting said animal viscera with at least one alkaline endopeptidase; c) allowing said alkaline endopeptidase to hydrolyze said animal viscera; c1) adding one or more Maillard ingredients to the digest product of said step c); d) thermally treating the thus obtained digest product to inactivate said alkaline endopeptidase; and e) obtaining said animal digest having enhanced palatability, wherein: (i) if said alkaline endopeptidase is used in an amount from about 0.017 to 0.682 % relative to the weight of the digest product obtained after step d): - said hydrolysis in step c) is performed during a period of time from about 1.5 to about 5.0 hours; and - the digest product obtained after step d) has a degree of hydrolysis from about 45 to about 70 %, said DH being defined by equation: DH = 25.5072 + 0.2104 × E + 16.5265 × T − 2.3666 T 2 − 15.6816 × E 2 + 9.1270 × E × T (ii) if said alkaline endopeptidase is used in an amount from 0.717 to about 1.137 % relative to the weight of the digest product obtained after step d): - said hydrolysis in step c) is performed during a period of time from about 0.25 to about 4.0 hours; and - the digest product obtained after step d) has a degree of hydrolysis from about 45 to about 70 %, said DH being defined by equation: DH = 22.9718 + 43.58 × E + 7.6128 × T − 0.6199 T 2 − 21.2226 × E 2 + 2.3467 × E × T (iii) if said alkaline endopeptidase is used in an amount between 0.682 and 0.717 % relative to the weight of the digest product obtained after step d): - said hydrolysis in step c) is performed during a period of time from about 1.5 to about 4.0 hours; and - the digest product obtained after step d) has a degree of hydrolysis preferably from about 50 to about 70 %, wherein said DH is determined using an o-phthaldialdehyde - based method. a) providing animal viscera and adjusting the pH of said animal viscera; b) contacting said animal viscera with at least one alkaline endopeptidase; c) allowing said alkaline endopeptidase to hydrolyze said animal viscera; c1) adding one or more Maillard ingredients to the digest product of said step c); d) thermally treating the thus obtained digest product to inactivate said alkaline endopeptidase; and e) obtaining said animal digest having enhanced palatability, (i) if said alkaline endopeptidase is used in an amount from about 0.017 to 0.682 % relative to the weight of the digest product obtained after step d): - said hydrolysis in step c) is performed during a period of time from about 1.5 to about 5.0 hours; and - the digest product obtained after step d) has a degree of hydrolysis from about 45 to about 70 %, said DH being defined by equation: DH = 25.5072 + 0.2104 × E + 16.5265 × T − 2.3666 T 2 − 15.6816 × E 2 + 9.1270 × E × T - said hydrolysis in step c) is performed during a period of time from about 1.5 to about 5.0 hours; and - the digest product obtained after step d) has a degree of hydrolysis from about 45 to about 70 %, said DH being defined by equation: DH = 25.5072 + 0.2104 × E + 16.5265 × T − 2.3666 T 2 − 15.6816 × E 2 + 9.1270 × E × T (ii) if said alkaline endopeptidase is used in an amount from 0.717 to about 1.137 % relative to the weight of the digest product obtained after step d): - said hydrolysis in step c) is performed during a period of time from about 0.25 to about 4.0 hours; and - the digest product obtained after step d) has a degree of hydrolysis from about 45 to about 70 %, said DH being defined by equation: DH = 22.9718 + 43.58 × E + 7.6128 × T − 0.6199 T 2 − 21.2226 × E 2 + 2.3467 × E × T - said hydrolysis in step c) is performed during a period of time from about 0.25 to about 4.0 hours; and - the digest product obtained after step d) has a degree of hydrolysis from about 45 to about 70 %, said DH being defined by equation: DH = 22.9718 + 43.58 × E + 7.6128 × T − 0.6199 T 2 − 21.2226 × E 2 + 2.3467 × E × T (iii) if said alkaline endopeptidase is used in an amount between 0.682 and 0.717 % relative to the weight of the digest product obtained after step d): - said hydrolysis in step c) is performed during a period of time from about 1.5 to about 4.0 hours; and - the digest product obtained after step d) has a degree of hydrolysis preferably from about 50 to about 70 %, wherein said DH is determined using an o-phthaldialdehyde - based method. - said hydrolysis in step c) is performed during a period of time from about 1.5 to about 4.0 hours; and - the digest product obtained after step d) has a degree of hydrolysis preferably from about 50 to about 70 %,