Application of meat tenderizer: Precooking holding periods for beef treated with tenderizers using papain as the activating agent found to be unnecessary
AuthorsA. L. Tappel
D. S. Miyada
V. P. Maier
Authors AffiliationsA. L. Tappel is Assistant Professor of Food Technology, University of California, Davis; D. S. Miyada was Principal Laboratory Technician, University of California, Davis, at the time the above-reported study was made; Clarence Sterling is Associate Professor of Food Technology, University of California, Davis; V. P. Maier was Laboratory Technician, University of California, Davis, at the time the above-reported study was made.
Hilgardia 10(10):10-15. DOI:10.3733/ca.v010n10p10. October 1956.
Physical incorporation of tenderizers into meat is an important factor influencing their effectiveness.
Tappel A, Miyada D, Sterling C, Maier V. 1956. Application of meat tenderizer: Precooking holding periods for beef treated with tenderizers using papain as the activating agent found to be unnecessary. Hilgardia 10(10):10-15. DOI:10.3733/ca.v010n10p10
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