Evening star., 1953-01-27
New Meat
Tenderizer
Eases Cost
Had Enthusiastic
Following on
West Coast
By Violet FouIkner

meat into steaks tender enough
to broil! What. We thought,
will they think Of next? It would
be fine If it really works. No
more cubing, no more pounding.
To say nothing Of the saving on
the meat bill!
This magic product is not ex-
actly new. It has been on the
market on the West Coast about
three years and is just now max
ing its way eastward. When
the young, goodlooking president
of the company, Lloyd E. Rigler,
called on us with a sample the
other day we recognized the
product Immediately. He was
somewhat surprised until we ex-
planned a sample had been given
us fully three years. ago but we'd
heard nothing further about it.
Seems they have had such an
enthusiastic following in the
West they've had all they could
do to keep up with the demand.
What 1t Is
The active Ingredient in the
tenderizer is a safe, wholesome
engine that comes from the
tropical papaya melon. AS it was
explained to us, they scratch
the rind of the green papaya
while it still hangs on the tree.
A white, sticky milklike sub
stance. known as papain. is ex-
tracted and then proceSsed. We
were told it's an industry re-
Stricted solely to India and
Africa.
How to Use
The tenderizer comes in q
shaker-top jar: all you do is
sprinkle a thin coating Of the
powder evenly over all surfaces
of the meat. Then-before cook
ing-allow it to penetrate for 80
minutes for each A-inch thick
ness of meat. This is at room
temperature, but if you place it
where it is warm, the action will
take place more rapidly. The
engine is dormant when frozen
in meat, but begins to work as it
thaws. Heat enhances the ac-
tivity and cold retardS it. When
heated to 165 degree F. the ac-
tivity is killed. For thick cuts
Of meat, such as roastS, pierce
with a cooking fork before
sprinkling the tenderizer over
the surface. Allow at least one
hour for each inch Of thickness
for the powder to sink in, or
prepare and store overnight or
all day in the refrigerator. The
tenderizer comes in two styles;
one is with spices, the other
plain, made with the engine and
salt only.
How 1t Works
Meat is made up of connec-
tive tissue which holds the red
meat cells together. The parts
OF the animal most exercised
naturally build up tougher and
heavier tissue. These parts are,
therefore. less tender. When the
tenderizer is used on raw meat,
it breaks down the connective
tissue. The action is Of a pre-
digestive nature, much the same
as the normal digestive action
of the engine pepsin. Besides
making the meat tender and
enabling it to cook faster, this
also prevents shrinkage, as the
connective tissue does not con-
tract under heat once it has
broken down. It works with
poultry as well as meat. It has
received the Seal Of Acceptance
from the American Medical As
sociation Advertising Committee,
Good Housekeeping Institute and
Union of Orthodox RabbiS q.
Free SompIe
If you want to put this tender
izer to test, here's how you can
obtain a free sample. Send a
stamped, self addressed envelope
to Meat Tenderizer, care OF
Walter Leaman Co., 1881 <
street, NV, Washington 6, D. c.
Please indicate whether you want
the seasoned or non-SeaSoned
tenderizer.
When you get it, do this. Buy
q piece Of round or chuck steak.
Cut it in half and use the ten
derizer on only one half. Broil
both pieces as you would sirloin
or porterhouse. Then taste-teSt
both halves!
RUMP ROAST.
4 to 6 pound rump roast.
Meat tenderizer.
Sprinkle entire surface Of
roast with meat tenderizer and
let stand at room temperature
2 to 3 hours: or prepare roast the
day before cooking and store in
refrigerator, removing it to room
temperature to 2 hours before
cooking. To insure penetration,
thicker roaSts should be pierced
with long fork. Place roast in
cold oven, uncovered; set heat
at 325 degrees F. and roast until
desired degree Of doneneSs Is
acquired: 1913 minutes per
pound rare. 20-22 minutes per
pound medium, and 23-25
minutes per pound well done.
When using the seasoned tender
izer, no other seasoning Is neces-
sary. When using the nonsea-
soned tenderizer, season accord
to your own taste.
P~~~G:4