.. 23 SORBITAN OKOSTUMNAZI These substances are used mainly in calf milk replacer formulations. Other national regulations include the following stabilizers: GEL. PIN, NATURAL GU.S, AGAR-AGAR, CARRAGEEN, ALGINATES, 2. DISODIUM EDTA to solubilize trace minerals 3. ETHYL CELLULOSE Cellulose ether containing ethoxy groups attached by an ether linkage and containing on an anhydrous basis not more than 2.60 ethoxy groups per anhydroglucose unit. calcium, magnesium or sodium salts of the extract of • anti caking agent, blending cgent, pelleting aid. 9. YELLOW PRUSSIATE OF SODA SODIU. FERROCYANIDE DECAHYDRAAT. Na Fo(C!:) 6 anti caking agent ENZYMES AUSTRALIA the list includes the following enzymes. There are no recommendations regarding use. PANCREATIN, PEPSIK, PAPAIN, FROTEASE, AMYLASH AND GUMASE. The following is en extract from the U.E. note regarding the use of PAFAIN: 14. Papain is used in the pre-slaughter injection of animals to tenderize the meat and anlthough not an - animal feed adjunct it would seen proper to regard it, since it results in residues in human food, as falling within the scope of this paper. 15. It is an enzyme extracted from the paw-paw fruit.. When applied to neat, it acts on the protein molecules during cooking and makes the meat more tender than it would otherwise have been. It has been used in this way widely and for a long time but is only effective near the surface. A process introduced a few years ago consists of injecting a concentrated properation of papain into the animal's blood system via the juglar vein about half an hour before slaughter. The blood distributes the enzyme throughout the body tissues so that if the animal is slaughtered soon after treatment, all the neat contains small quantities of the enzyme which tenderizes all the tissues when the meat is cooked. 16. The treatment can only make the meat more tender; it does not alter its appearance or flavour. 17. The liver, kidneys and tongue of a treated animal tend to disintegrate on cooking because of their high enzyme content and are therefore usually sold for manufacturing purposes where special cooking processes can be used or where they can be included in products which do not require the meat to retain the original shape. The enzyme does not survive normal cooking. 18. The size of the injection is between 200 and 500 cc. according to the weight and age of the animal and it consists of 1 part papain and 9 parts saline solution. 19. The residues of papain in the raw meat (other than the kidneys and the liver) are not more than 5 ppm. 20. Papain is used therapeutically in humans as an aid to digestion, the dosage being 0.12 to 0.6 gm. It is also used in beer to prevent turbidity. 21. The food Standards Committee, which is an advisory committee of independefit food experts and represent atives of the general public, advised the Minister of Agriculture, Fisheries and Food in February 1964, that they saw no hazard to health from the consumption of meat tenderized by the pre-slaughter injection of papain. 22. The pre-slaughter injection of papain is permitted in the United Kingdom, Australia, Canada, the United States and several other countries. |