Composition and method for tenderizing meat

Details Composition and method for tenderizing meat Composition and method for tenderizing meat

2007-07-31

2007-07-31

Hendricks, Keith (Department: 1761)

Food or edible material: processes, compositions, and products

Fermentation processes

Material is mammal or fowl derived

C426S058000, C426S063000, C426S574000

Reexamination Certificate

active

11118184

ABSTRACT:
A method of tenderizing meat comprising providing an amount of meat and treating the meat with a composition comprising an enzyme mixture consisting of bromelin, ficin, papain and/or actinidin.

REFERENCES:
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patent: 6537598 (2003-03-01), Teran
patent: 6814989 (2004-11-01), Teran
patent: 89/11227 (1989-11-01), None
Wada et al. “The effects of pressure treatments with kiwi fruit protease on adult cattle semitendinosus muscle”, Food Chemistry, vol. 78, (2002), p. 167-171.

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