Making Beef Tender
(N.Z. Press Assn.—Copyright) LONDON, January 9. The days of tough beef may soon be gone for ever by inoculating beef cattle with the juice of a tropical fruit, says an editorial in the journal of the Association of Public Health Inspectors. "The process involves introduction into the bloodstream of the animal, immediately before slaughtering. of papain, which in its crude form is the latex of the pawpaw fruit “It is recognised as capable of adding increased tenderness to every cut of every grade of meat cording to producers, affecting its appearance, wholesomeness, flavour or keeping quality," says the editorial
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Bibliographic details
Press, Volume CII, Issue 30026, 10 January 1963, Page 11
Word Count
102Making Beef Tender Press, Volume CII, Issue 30026, 10 January 1963, Page 11
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