Menu California Agriculture
California Agriculture
California Agriculture
California Agriculture
University of California
California Agriculture

All Issues

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

California Agriculture > Volume 10 > Number 10  > research article 

< Previous | Table of Contents | Next >

< Previous | Table of Contents | Next >

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.

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
University
of
California
Division of Agriculture
and
Natural Resources
Site Information Get PDF Reader
sbnum=9680 | pagenum=52363
© 2024 Regents of the University of California Nondiscrimination Statement Accessibility
Webmaster Email: sjosterman@ucanr.edu

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

California Agriculture > Volume 10 > Number 10  > research article 

< Previous | Table of Contents | Next >

< Previous | Table of Contents | Next >

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.

University of California, 2801 Second Street, Room 184, Davis, CA, 95618
Email: calag@ucanr.edu | Phone: (530) 750-1223 | Fax: (510) 665-3427
Website: https://calag.ucanr.edu