The results of the study,
the first to find that combination one of the ratio of water to papaya latex 10: 1 grams a soft averaged 2.8 and tested using spring scales to measure tensile average 5.8 Newton is the lowest, that is. papaya latex ratio of water to 10: 1 grams, making it the most tender pork. Show that papaya latex made pork tender
when two will find a series of four, which is the ratio of powder papaya latex per 10 grams: 0 cm with a soft averaged 2.6 and tested using spring scales to measure tensile average was 6.6. Newton is minimal, ie the ratio of water to 10 grams of powdered papaya: 0 cm, making it the most tender pork. Papaya latex powder that makes pork was tender
when it was third after three months, when the ratio between tire papaya powder with water. Average test the tenderness of pork by chewing and pulling force from spring scales. The results were similar when the two have shown that papaya latex powder products last for more than three months.