Tenderization of meat by natural enzyme control

Details Tenderization of meat by natural enzyme control Tenderization of meat by natural enzyme control

1980-09-29

1982-06-22

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Fermentation processes

Material is mammal or fowl derived

426 58, 426271, 426281, A22C 2100, A23L 131

Patent

active

043362710

ABSTRACT:
Method for accelerating the tenderization of meat by natural enzymes by antemortem injection of selected activators of specific natural enzymes and/or binding agents for enzyme inhibitors naturally present in meat, promptly slaughtering the animal or fowl after injection and holding the meat within the optimum temperature range of the natural enzyme for about 2 days.

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Biochemistry, vol. 15, No. 10, 1976, pp. 2159-2167.
Journal of Food Science, vol. 40 (1975), pp. 1119-1121.
The National Provisioner, Dec. 27, 1975, p. 20.

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