| 摘要 |
Meat for cold storage is wrapped in a moisture-impervious sheet, e.g. paper, polyethylene film, metal foil, having on a surface thereof to be placed in contact with the meat an adherent coating comprising an aqueous salt solution containing an adhesive, and a proteolytic enzyme to tenderize the meat after thawing. Papain, preferably as the latex of Carioca papaya, is the preferred enzyme, and algin or the alginates the preferred adhesive, though acacia, gum tragacanth, karaya, locust bean, Irish moss, polyvinyl pyrrolidine, carboxymethylcellulose, gelatine and agar are also usable. An example describes a coating consisting of 8-12 per cent papain, 20-30 per cent salt, 4-6 per cent ascorbic acid, 0.1-0.3 per cent cysteine hydrochloride to activate the enzyme, 1-2 per cent monosodium glutamate, 0.1-0.3 per cent sodium alginate, and water. |
