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  • Case Upon - Tenderized Meat - What are You Really Paying For?

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    area is seafood. The products being treated are squid (calamari), clams, and other very tough and chewy seafood."

    Food labels

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    Americans want tender meat. Minnesota-based Hormel Foods responded to this want and produced its "Always Tender" line of products. Consumers have responded so favorably to these products that Hormel is adding more. How is meat tenderized?

    The two main tenderizers are Bromelain and Papain, according to the Enzyme Development Corporation. Bromelain comes from pineapple stumps and roots. Papain comes from papaya trees. "The major application of tenderizer in today's market is beef," the corporation says. "A newer area is seafood. The products being treated are squid (calamari), clams, and other very tough and chewy seafood."

    Food labels

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    Consumers have responded so favorably to these products that Hormel is adding more. How is meat tenderized?

    The two main tenderizers are Bromelain and Papain, according to the Enzyme Development Corporation. Bromelain comes from pineapple stumps and roots. Papain comes from papaya trees. "The major application of tenderizer in today's market is beef," the corporation says. "A newer area is seafood. The products being treated are squid (calamari), clams, and other very tough and chewy seafood."

    Food labels

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    derizers are Bromelain and Papain, according to the Enzyme Development Corporation. Bromelain comes from pineapple stumps and roots. Papain comes from papaya trees. "The major application of tenderizer in today's market is beef," the corporation says. "A newer area is seafood. The products being treated are squid (calamari), clams, and other very tough and chewy seafood."

    Food labels

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    Papain comes from papaya trees. "The major application of tenderizer in today's market is beef," the corporation says. "A newer area is seafood. The products being treated are squid (calamari), clams, and other very tough and chewy seafood."

    Food labels

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    area is seafood. The products being treated are squid (calamari), clams, and other very tough and chewy seafood."

    Food labels tell whether the product has been tenderized. The U.S. Department of Agriculture (USDA) established label regulations and they are detailed on its Web site. The word "fresh" may not be used to describe "any injected, basted, marinated poultry, poultry part or any edible portion thereof whose whose internal temperature has ever been below 25 degrees Fahrenheit."

    During the freezing process many products are coated with ice. The question is, how much? Some frozen chicken breasts are 25% water, a high percentage. Th

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