Meat tenderization with proteolytic enzyme-containing oil

Details Meat tenderization with proteolytic enzyme-containing oil Meat tenderization with proteolytic enzyme-containing oil

1987-01-20

1988-02-16

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Material is mammal or fowl derived

426 63, 435219, A23L 131, C12N 950

Patent

active

047254432

ABSTRACT:
Beef, fish and fowl are tenderized, without oozing out flavoring substances, by contacting with oil and/or fat containing a proteolytic enzyme. Preferably, contacting is by soaking in a composition consisting of oil and proteolytic enzyme at 5.degree.-10.degree. C. for 24-48 hours.

REFERENCES:
patent: 2140781 (1938-12-01), Allen
patent: 2321623 (1943-06-01), Ramsbottom et al.
patent: 2825654 (1958-03-01), Vaupel
patent: 3296094 (1967-01-01), Czyle
Woollen, A., Food Industries Manual, 20th ed., Chemical Publ. Co., Inc. X1-Y, 1970, pp. 190-193.

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