Tenderization of meat by natural enzyme control
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United States of America Patent
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Jun 22, 1982
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N/A
app pub date -
Sep 29, 1980
filing date -
Sep 29, 1980
priority date (Note) -
Expired
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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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