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Zingibain, zingipain, or ginger protease (EC 3.4.22.67) is a cysteine protease enzyme found in ginger (Zingiber officinale) rhizomes. [1] [2] [3] It catalyses the preferential cleavage of peptides with a proline residue at the P2 position. It has two distinct forms, ginger protease I (GP-I) and ginger protease II (GP-II). [4]
Typically sold in a set that measures dry or wet ingredients in amounts from 1/4 teaspoon (1.25 ml) up to 1 tablespoon (15 ml). [9] Meat grinder: Mincer: Operated with a hand-crank, this presses meat through a chopping or pureeing attachment. Meat tenderiser: Used to tenderize meats in preparation for cooking. Usually shaped like a mallet. Meat ...
The third form is a blade tenderizer that has a series of blades or nails that are designed to puncture the meat and cut into the fibers of the muscle. [1] Tenderizing meat with the mallet softens the fibers, making the meat easier to chew and to digest. [1] It is useful when preparing particularly tough cuts of steak, and works well when ...
In today's puzzle, there are six theme words to find (including the spangram). Hint: The first one can be found in the top-half of the board. Here are the first two letters for each word: FO. FE ...
I can almost visualize the CLEAVER progressing along the cut of MEAT. Thank you, Sam, for this great puzzle. For more on USA TODAY’s Crossword Puzzles. USA TODAY’s Daily Crossword Puzzles ...
Along with papain, bromelain is one of the most popular proteases to use for meat tenderizing. [8] Bromelain is sold in a powdered form, which is combined with a marinade, or directly sprinkled on the uncooked meat. [8] Cooked or canned pineapple does not have a tenderizing effect, as the enzymes are heat-labile and denatured in the cooking ...
The meat industry strives to produce meat with standardized and guaranteed tenderness, since these characteristics are sought for by the consumers. [4] For that purpose a number of objective tests of tenderness have been developed, gauging meat resistance to shear force, most commonly used being Slice Shear Force test [5] and Warner–Bratzler Shear Force test.
Every piece looked rather thin, like it had been pounded down with a meat tenderizer. The light yellow breading seemed thicker than the actual chicken. ... each weighing between 1.3 and 2.7 ounces ...