Meat tenderisers

Abstract

A number of methods are used, or have been proposed, for improving the tenderness of otherwise tough meat. Of these, preparations containing proteolytic enzymes to break down meat proteins are the most widely used. They do work but they cannot turn cowheel into fillet and they cannot imitate adequately the subtle post‐mortem changes that naturally produce top quality meat.

Citation

Thorne, S. (1978), "Meat tenderisers", Nutrition & Food Science, Vol. 78 No. 3, pp. 13-15. https://doi.org/10.1108/eb058707