| 摘要 |
The meat of a freshly killed meat-producing animal is tenderized by injecting into the carcass an enzyme solution having an activity of 0.01-0.05 Milk Clotting Units per gram and in an amount of from 1 to 4% of the dressed weight of the freshly killed carcass. A dry powder containing papain, bromelain, ficin or various animal or bacterial proteinases may be dissolved in water at 100 DEG F. containing sodium chloride or mono-sodium glutamate, to form an isotonic enzymatic solution which is injected into selected anatomical areas of the carcass under a pressure not exceeding 40 lbs. per sq. in. For the injection there may be utilized a pumping fork comprising a hollow needle holder with eight hollow needles each 4 to 5 inches in length and provided with 8 to 10 holes distributed along the stem of the needle, and a pumping rate of 105 ml. per stroke. |
