§ Mr. Curry
[holding answer 27 July 1989]: We propose to issue guidance on the administration by injection of the enzyme papain to cattle before slaughter in the codes of practice which the Government propose to issue in response to the Farm Animal Welfare Council's report on the welfare of livestock (red meat animals) at slaughter.1162W
§ Mr. Flynn
To ask the Minister of Agriculture, Fisheries and Food (1) whether recent research by the Farm Animal Welfare Council has proved that no traces of tenderisers administered to cattle shortly before slaughter remain as residues in the meat;
(2) whether the recent research by the Farm Animal Welfare Council on the effects of tenderisers on cattle has been considered by his Department; and if he will make a statement.
§ Mr. Curry
[holding answer 27 July 1989]: I am not aware of any research by the council on the effects of tenderisers. Research was carried out by veterinary officials into the effects of the injection of the vegetable enzyme papain on the live animal. This indicates that traces of it remain in the meat after slaughter but that it will evaporate during cooking. Papain is a natural vegetable protein which in any case would be destroyed by the normal digestive juices. The results of the research were taken into account in reaching a decision on its use.