Meat from much less tender cuts or more mature cattle is often mechanically tenderized by forcing little, sharp blades with the cuts to disrupt the proteins. Also, solutions of exogenous proteolytic enzymes (papain, bromelin or ficin) can be injected to enhance the endogenous enzymes. We strive to deal with each https://grassfedbeefforsale87531.blogofchange.com/22686815/usa-beef-an-overview