AN ENZYME MIXTURE AND METHOD FOR TENDERIZING RAW BEEF

摘要

An enzyme mixture for tenderizing raw beef comprising bromelin, ficin and papain. A method of tenderizing raw beef to produce a product that can be cooked by the consumer using the same methods as preparing naturally tender beef, and that results in a post-consumer preparation product that is consistenly tender. The method comprises providing a suitable cut of raw beef and treating the raw beef with an enzyme mixture comprising bromelin, ficin and papain.