Meat Tenderizer Research Paper

Meat tenderizing enzymes are Papain and Bromelain. Both these enzymes are derived from plant sources. Papain is obtained from Papaya and Bromelain is obtained from pineapples. These products are used to tenderize meat because they contain natural enzymes that can denature the protein structures in animals thus making the meat very tender.

The following ingredients are used in Beef Jerky: beef, salt, spices, sugar, monosodium glutamate, garlic powder, dextrose, and sodium nitrite. Two of these ingredients have animals products in them, those being beef and sugar.

Of course we can't forget eating it! When you eat your tasty snack you will want to describe it. It looks very clean and neat just waiting for me to eat it. It smells sweet but nutty at the same time. As i tenderly bite into it it has a soft but amazing texture. It taste like nuts and berrys all in one and as i carefully hold it is very soft. The texture is soft and a but squishy in my mouth.

Back in the 1900s, the meat treatment was almost the worst it could get. The workers treated the meat like it was garbage. In Sinclair's book The Jungle he talks about how the meat was handled very vividly. He explains in his book how the meat packing business was a scam. The meat packing business was a scam because, like the farmers, only cared about the money they make. The meat taken out of the pickle was often sour. To take away the odor of the meat, they would run it with soda, then sell the sour, disgusting piece of meat to the free-lunch counters to be given away (Sinclair, 134). Sinclair stated in book that they sold their soiled meat just to make a quick buck and not caring about other people's health issues. Back then there was also a “Number Grade” on all meats. The lower the grade the more expensive and better treated that meat was. “...after the hams had been smoked, there would be found some that had gone to the bad. Formerly these had been sold as "Number Three Grade," but later on some ingenious person had hit upon a new device, and now they would extract the bone, about which the bad part generally lay, and insert in the hole a white-hot iron. After this invention there was no longer Number One, Two, and Three Grade--there was only Number One Grade” (Sinclair, 134). This quote is telling us that the entire meat industry was a scam because all they wanted to do was make money, even if it meant selling spoiled hams to its customers. The “Number Grades” made sure people knew that they were not going to buy and eat a spoiled ham. Without the “Number Grades” people were buying hams they may not have agreed to eat because they were spoiled and could harm their

It is hard to imagine that there was once a time when meat and meat-like products were butchered and processed in unsanitary conditions, but there was such a time and it was so bad that Congress had to pass the Federal Meat Inspection Act of 1906 to stop these unsanitary conditions. In this paper I will argue why the passage of the Federal Meat Inspection Act of 1906 was such a good idea.

When eating anything, most people check the labels to see what the food all consists of. Just like when eating hamburger, some people may want to know if the hamburger came from grass-fed or grain-fed cattle. Depending on the person, they might prefer one over the other. Some people may think that one tastes better than the other or they may just think it is healthier. Not only might the meat coming from the cattle be affected, but also the milk coming from a cow. Either way, further explanations for grass-fed vs. grain-fed cattle will be discussed in this paper.

The dependence on meat and meat products in the United States is at an all-time high. Despite the great need for healthy and ethical meat, the procedures in meatpacking facilities have not been improved much in the past century. In Fast Food Nation, Eric Schlosser outlines some of the most important facts and realities facing slaughterhouse workers today. The problems with the food can be fixed with chemicals and the like, but the value of human life cannot be improved without the influence of government actions. There are still such injustices to the workers as sexual harassment, injuries that go unnoticed, and horrific treatment of sanitation workers.

Contrasting from humans under stress cattle eat less and less putting on less weight and in many cases losing weight. Beef cattle brought to a processing plant are graded on carcass value including marbling, rib eye area, and overall appearance of the meat on the rail. A producer gets the profit based on the evaluation grade on the individual calf. The FAO states, “It is necessary for animals to be stress and injury free during operations prior to slaughter, so as not to unnecessary deplete muscle glycogen reserves” (“Effects of Stress” 2). As an animal is stressed during loading, unloading, and stunning the vital glycogen in the muscle is drastically reduced and can disappear. Glycogen is transformed into lactic acid that works as a tenderizer and taste influence for consumers. A producer could operate a stress free farm, however if the trip to the processing plant is extremely stressful the whole year worth of feeding and making a calf’s life easy, is possibly a risk with the value of the carcass plummeting quickly. Although the farmer took many of the correct steps, a small dose of stress before processing can destroy all the hard work and leave consumers with a tough tasteless meat.

When pondering the question of who I want to become, I looked back on my childhood and remembered the many pets I had, 3 hamsters Ms. Shaq, Mr. Penny, and blister, four rabbits Cotton ball, Fluff ball, Whisky, and black boy. Later in my life, I got 3 dogs Mangum, Coogi, sandy. Taking a look down memory lane, I can remember having a love for animals from elementary until now, I have nursed and taken care of animals for so long On the day I graduated high-school I was assured I wanted to become a veterinary technician. I wanted to become a veterinary technician because the passion and love I have for animals through having my own pets I experienced giving my dogs medications, giving my rabbits antibiotic shots, clipping nails, and cleaning ears.

The meat industry today is not what it was nearly a century ago. While improvements are thought to have been made, an ever changing society has brought upon new problems that have been piled on to the previously existing ones. While these problems are not like those found in The Jungle, they do parallel how by exposing what is going on in the meat industry; new regulations would be the answer to the noted problems. The increased demand for meat has made it a rushed mutated production instead of a means to raise livestock for consumers. Taking into consideration the demand for cheap meat that will be used for in quick and high demanded products such as frozen and fast food, this demand of meat has greatly skyrocketed. Animals whose sole

Pharmaceutical drug dependency is not a new craze sweeping the nation. Although it has progressed, it is something that has been a noticeable issue since the early twentieth century. For starters, there is a pill for everything; pregnancy, being over-weight, pain, sneezing, and much more. When you have a variety like that, it’s hard not to take the easy way out. The latest generations of prescription drugs compensate conditions such as depression, gynecological disorders, hyperactivity, impotence, sleeping problems and more. We are waist deep in a pill culture. According to Tennent, a reason for this up-rise in patients being so eager to take up prescription drugs is that new and more sophisticated drugs have reduced the severity of accompanying side-effects. (Tennent) However, this is a gamble and something one could not be sure of. There are medications prescribed for less

My version of a perfect day is waking up at seven o'clock in the morning. My father and I would go to the "Old Gym" and practice. First, he and I would work on form shooting or what we call "fifties." We would then go over some of my basic ball handling drills such as the zigzag switch, zigzag spin, zigzag behind the back and between the legs. Then we would get on the computer at home and look at the top NBA or WNBA player or players' new line or lines of shoes. Afterwards, we would go to The Outback Steakhouse. Finally, we would go home and take a long, luxurious nap, but, not before saying hi to Mom, Colt, and Braedon.

Meat is one of the most basic building blocks of human life. We have relied on meat in one way or another virtually since the dawn of time. Humans as a whole have become almost dependent on the constant and readily available supply of meat, in some way or another. Yet, what our over consumption of animal meat has done to the meat market is unacceptable, to say the least. Industrialized meat has left such a stain on the environment, human health, and the overall well-being of the animals we consume. In the article, “Tenderloin’s a Steal, But At What Moral Price?” by John Kessler, the question of whether or not to buy the industrially raised tenderloin or spend a few extra bucks on the sustainably raised tenderloin comes up. To lessen the

Everyone has a favorite food and mine happens to be a one-inch thick, boneless Ribeye steak cooked medium, after being seasoned with Montreal Seasoning, and lastly paired with Peter Luger’s Steak Sauce. The Montreal seasoning is a combination of coarse spices black pepper, red pepper, salt and also included are garlic and paprika. In addition, the seasoning provides flavor and acts as a meat tenderizer. Next, the steak is put on a hot grill, a great sizzling soon is heard alerting to the wonderful aroma that will be wafting through the air. Very carefully, the steak is monitored and cooked for about ten minutes. The Ribeye is placed on a serving platter and allowed to rest. The seared grilled marks depicts a sight of readiness. The first effortless

3.Don’t press the beef down and make them sizzle ( even though that’s a fun sound). Try not to touch them too much. This will help the juice in the meat to remain intact and not dry up like a pair of hard leather.