Food Trivia & Food Facts Section

An eclectic collection of information about various foods and beverages,
plants and animals from around the world

Home       Food Articles       Food Trivia & Facts       Today In Food History       Recipes       Cooking Tips       Food Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Recipe Contests       Culinary Schools       Gourmet Tours       Food Festivals

You are here > Home > FOOD TRIVIA & FACTS

MAUI ONION TO MILLET >  Meat Tenderizer




MAUI ONION TO MILLET       Maui Onions       Mayonnaise       Maytag Blue Cheese       McDonald's Restaurant       McIntosh Apple       Mead       Measures & Measuring       Meat Facts & Trivia       Meat Pies       Meat Substitutes       Meat Tenderizer       Mediterranean Blue Beans       Melba Toast      Melons       Menhaden       Menu       Mescal; Mezcal       Mesclun       Mesquite       Mesquite Meal       Metheglin       Methuselah       Meyer Lemon       Mexican Breadfruit       Mexico & Mexican Food       Mexican Turnip       Michigan       Microwave Ovens       Microwave Popcorn       Military Cooking       Milk       Milk Bottles       Milk Chocolate       Milkweed       Milky Way       Millet


In 1961, a technique for tenderizing beef was patented. It involved injecting papain, an enzyme made from papaya, directly into the bloodstream of living animals.

The white powder sold as "Meat Tenderizer" is composed mainly of an enzyme extract from the papaya, called papain, usually with added salt, sugar and anticaking agents. The enzyme papain breaks down tough meat fibers. Papaya juice has been used for centuries in South America to tenderize meat.




Home       About Us & Contact Us       Food History Articles       Food Timeline       Catalogs       Other Links

Please feel free to link to any pages of from your website.

For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2014 James T. Ehler and unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.






Also see: Food Articles  and Cooking Tips


Culinary Schools
& Cooking Classes

From Amateur & Basic Cooking Classes to Professional Chef Training - Over 1,000 schools & classes listed for all 50 States, Online & Worldwide

Chef with red wine glass