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Meat Tenderising Enzymes

Volume 174: debated on Thursday 14 June 1990

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To ask the Minister of Agriculture, Fisheries and Food what is his assessment of the extent of the usage of meat tenderising enzymes administered pre-slaughter.

I understand that about 2 per cent. of cattle are treated with the enzyme Papain before slaughter.The Government have announced that they will not be seeking provision for the continued use of this pre-slaughter treatment under the rules to be adopted for the single market.