Dried meat / fish? Dehydrator?

[RRM]

Does meat itself have digestive enzymes like raw fruits do?
If yes, then even low temp. cooking (at 50-65C) is unhealthy, because it destroys enzymes in raw meat?

Yes, meat is from animals.
Animals have loads of different enzymes, as humans do.
What do you think is unhealthy about not consuming intact enzymes?
Enzymes are proteins.
Proteins get degraded in the digestive tract; decomposed into amino acids and peptides.
After which they are absorbed and partially incorporated into endogenous build enzymes.
Yes, even at low temperatures AGEs/ALEs are formed, but the ones formed at low temperatures are far less harmful than the ones formed at high temperatures, such as HCAs.

[Emeira]

What do you think is unhealthy about not consuming intact enzymes?

Our bodies don't have an infinite supply of enzymes. The bottom line is that eating a diet of cooked and processed food puts incredible stress on the body, particularly on the pancreas since it has to produce massive quantities of digestive enzymes since they did not come with the food itself.

[RRM]

eating a diet of cooked and processed food puts incredible stress on the body, particularly on the pancreas since it has to produce massive quantities of digestive enzymes since they did not come with the food itself.

Digestive enzymes that come with raw food, are proteins.
Enzymes are relative large proteins.
These enzymes are too large to be absorbed by our intestines.
Hence these enzymes are degraded by proteases, into amino acids and peptides.
These amino acids and peptides are small enough to be absorbed by the intestines.
Once inside our blood, these amino acids are utilized for building endogenous enzymes.

Dietary enzymes are utilized as amino acids and peptides.
Not as intact proteins (enzymes).

[Emeira]

Amm... so did i understood correctly, that body will be using the same amount of its digestive enzymes to digest slow cooked meat and raw meat?
There is nothing to be concerned of? (regarding health)

[RRM]

Amm... so did i understood correctly, that body will be using the same amount of its digestive enzymes to digest slow cooked meat and raw meat?

Correct.
Or raw meat and normally cooked meat.

There is nothing to be concerned of? (regarding health)

The health issue is not about enzymes.
The health issue about (slow)cooking meat, is about new compounds being formed due to the influence of heat.
The more heat is involved, the more AGEs/ALEs will form.
At temperatures above boiling point, particularly harmful AGEs/ALEs will form, such as heterocyclic amines.