Application of meat tenderizer: Precooking holding periods for beef treated with tenderizers using papain as the activating agent found to be unnecessary

Tappel, A; Miyada, D; Sterling, C; Maier, V

Application of meat tenderizer: Precooking holding periods for beef treated with tenderizers using papain as the activating agent found to be unnecessary

Authors

A. L. Tappel
D. S. Miyada
Clarence Sterling
V. P. Maier

Authors Affiliations

A. 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.

Publication Information

Hilgardia 10(10):10-15. DOI:10.3733/ca.v010n10p10. October 1956.

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Abstract

Physical incorporation of tenderizers into meat is an important factor influencing their effectiveness.

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