Meat Tenderizer (1936)

[Bapopik at AOL.COM]

   Merriam-Webster has 1930 for "tenderizer."  OED--ever awful on food--has 1958 for "tenderizer."  The March 2002 revision for "meat tenderizer" gives a 1958 date.
   M-W's date doesn't specify what kind of tenderizer we're taking about.  The liquid tenderizer came later in the 1930s, as these cites show.
   I'll check the American Periodical Series (which has SCIENTIFIC AMERICAN) when I change libaries.



  New Kitchen Equipment; By JANE NICKERSON; New York Times (1857-Current file), New York, N.Y.; Dec 4, 1949; pg. SM46, 2 pgs
("Ten-piece wooden unit for hanging on wall has a French pastry rolling pin, meat tenderizer, etc.")

  News of Food; Enzyme Derived From Papaya Hailed for Its Ability to Tenderize Tough Meat ; By JANE HOLT; New York Times (1857-Current file), New York, N.Y.; Jun 8, 1944; pg. 18, 1 pgs
("So much of the meat on the market nowadays is tough that a product known as a 'meat tenderizer' should receive a warm reception.  This is a pale yellow liquid derived from the papaya, a tropical fruit that grows in Florida.  When applied to beef, lamb, veal, pork or pultry the solution softens the connective tissue and muscle fibers with a 'tenderizing' effect.")

 Scientists Put Bee On Bee, Find Queen Diets on Vitamin B; The Washington Post (1877-1954), Washington, D.C.; Jan 10, 1939; pg. 3, 1 pgs
("The papaya was suggested as a meat tenderizer.  Papain, from the papaya, is the first enzyme crystalized successfully, the report declared."  The report is by the U.S. Secretary of Agriculture--ed.)

  GAIN IN BUSINESS NOTED BY HOTELS; F.A. McKowne, at Opening of National Show, Sees Trend to Greater Prosperity.; New York Times (1857-Current file), New York, N.Y.; Oct 27, 1936; pg. 27, 1 pgs:
_Among Innovation on View Is a Liquid to Make Steaks More Tender_
(...)  The meat "tenderizer" is actually an enzyme, an extract of the fruit of the carica papaya plant, which has been used for centuries by natives in the South Seas.  In a few moments the liquid softens the tissue.

  Classified Ad 2 -- No Title; New York Times (1857-Current file), New York, N.Y.; Aug 2, 1936; pg. RE17, 1 pgs
(Col. 6: "SALESMEN...'TENDRA,' new liquid meat tenderizer, complying with all pure food laws;...")


(WORLDCAT database)
Title: Effects of a meat tenderizer on less tender cuts of beef cooked by four methods Author: Hay, Pattie Patrice
Libraries with Item: "Effects of a meat tenderi..."
KS KANSAS STATE UNIV  KKS
Libraries worldwide that own item: 1
Title: Effects of a meat tenderizer on less tender cuts of beef cooked by four methods /
Author(s): Hay, Pattie Patrice.
Year: 1952
Description: 112 leaves : ill. ; 29 cm.
Language: English
 SUBJECT(S)
Descriptor: Meat -- Testing.
Note(s): Typescript, etc./ Includes bibliographical references (leaves 99-101)./ Dissertation: Thesis (M.S.)--Kansas State College, 1952.
Responsibility: by Pattie Patrice Hay.
Material Type: Thesis/dissertation (deg); Manuscript text (mtx)
Document Type: Book
Entry: 19951010
Update: 20020715
Accession No: OCLC: 33269198
Database: WorldCat

Title: Effects of powdered tenderizer on palatability of cuts from beef short loin Author: Larson, Jeanne Ann
Libraries with Item: "Effects of powdered tende..."
IA IOWA STATE UNIV  IWA
Libraries worldwide that own item: 1
Title: Effects of powdered tenderizer on palatability of cuts from beef short loin ... /
Author(s): Larson, Jeanne Ann.
Year: 1956
Description: 71 leaves : ill. ; 29 cm.
Language: English
 SUBJECT(S)
Descriptor: Meat.
Beef.
Note(s): Typescript./ Includes bibliography./ Dissertation: Thesis (M.S.)--Iowa State College, 1956.
Class Descriptors: LC: TX556.B4
Responsibility: by Jeanne Ann Larson.
Material Type: Thesis/dissertation (deg); Manuscript text (mtx)
Document Type: Book
Entry: 19970722
Update: 19970722
Accession No: OCLC: 37334120
Database: WorldCat

Title: Kitchen gadgets
Author(s): Holloway, Mary.
Corp Author(s): Production Guild. ; RMI Media Productions.
Publication: Kansas City, Mo. :; RMI Media Productions,
Year: 1980
Description: 1 videocassette (16 min.) :; sd., col. ;; 3/4 in. +; teacher's guide + recipes.
Language: English
Series: Small kitchen equipment ;; RMI-8005; Variation: Small kitchen equipment ;; no. 6.
Abstract: Abstract: An educational kit describes a variety of kitchen gadgets, some of which date back almost 100 years. The intended uses, quality, and selection of various kitchen gadgets are discussed. Examples of such gadgets include the meat tenderizer, hamburger patty maker, colander, egg and tomato slicers, salad tongs, can opener, jar lifters, cookie cutters, etc. Numerous kitchen gadgets and their applications are discussed. Preparation of an Obsttorte (both cake and and glaze) using different kitchen gadgets is demonstrated and discussed in detail. (wz)
 SUBJECT(S)
Descriptor: Instructional media.
Secondary grades.
Food preparation, home.
Cooking equipment (Small)
Cooking utensils.
Cooking methods.
Home economics.
Class Descriptors: LC: TX656.S512 F&N AV
Responsibility: Production Guild. Writer, director, Mary Holloway.
Material Type: Projected image (pgr); Videorecording (vid); Videocassette (vca)
Document Type: Visual Material
Entry: 19840921
Update: 20020706
Accession No: OCLC: 11182790
Database: WorldCat