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

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Authors

A. L. Tappel, University of California
D. S. Miyada, University of California
Clarence Sterling, University of California
V. P. Maier, University of California

Publication Information

California Agriculture 10(10):10-15.

Published October 01, 1956

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Abstract

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

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

A. L. Tappel, D. S. Miyada, Clarence Sterling, V. P. Maier
Webmaster Email: wsuckow@ucanr.edu

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

Share using any of the popular social networks Share by sending an email Print article
Share using any of the popular social networks Share by sending an email Print article

Authors

A. L. Tappel, University of California
D. S. Miyada, University of California
Clarence Sterling, University of California
V. P. Maier, University of California

Publication Information

California Agriculture 10(10):10-15.

Published October 01, 1956

PDF  |  Citation  |  Permissions

Author Affiliations show

Abstract

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

Full text

Full text is available in PDF.

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