We certainly don't normally use meat tenderiser in usual class pracs. I think one teacher tried it once, but reverted back to the other recipe without the tenderiser. The Extension Science student came up with the method from her own research.RosalieL wrote: ↑29 Apr 2021, 15:31It sounds like it's not needed according to some other recipes above. I wonder if it just produces a greater amount of extracted DNA or has no impact on the outcome at all? I might have to do my own comparison tests next week before I pack everything away as I am curious as to why it is in some recipes and not others.
Yes, Rosalie, it would be interesting to see the results of the two methods.