TOUGH MEAT
LONDON, September 23 British Government Scientists are going to try to find out what makes meat tough. They say that it may take them ten to fifteen years to find the answer, because no one seems to know exactly what toughness in meat is. All that is known at present is that toughness is unpleasant, and is something that affects the quality of meat and causes a surfeit of chewing. The scientists say sthat when they have solved this problem, they will find a method to make the dinner steak invariably tender. In the meantime, the scientists expect to conquer two other curses of mankind —the corrosion of razor blades and dry rot.
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Bibliographic details
Grey River Argus, 27 September 1949, Page 7
Word Count
115TOUGH MEAT Grey River Argus, 27 September 1949, Page 7
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