Meat tenderizer

Meat tenderizer refers to a powdered naturally derived enzyme powder. The enzyme most commonly used is papain, which comes from papayas or bromelain, which comes from pineapples (a tropical fruit). It is used to soften or "tenderize" slabs of meat before cooking.

History

The use of meat tenderizers dates back to prehistoric times when early humans found that marinating meat in certain fruits or juices made it more palatable. The science behind this was not understood until much later, with the discovery of enzymes.

Function

Meat tenderizers function by breaking down the collagen in meat, making it easier to chew and digest. They are particularly useful when preparing tougher cuts of meat. The enzymes in meat tenderizers break down the protein chains in the muscle tissue of the meat, softening it.

Usage

To use a meat tenderizer, it is typically sprinkled on the meat, which is then left to rest for a period of time before cooking. The length of time can vary from a few minutes to overnight, depending on the toughness of the meat and the desired result. It is important not to leave the meat tenderizer on for too long, as it can over-tenderize the meat, causing it to lose its texture and become mushy.

Types

There are two main types of meat tenderizers: natural and chemical. Natural meat tenderizers are made from fruit enzymes, while chemical tenderizers are made from acids or other chemicals. Some people prefer natural tenderizers due to concerns about the potential health effects of chemical tenderizers.

Health considerations

While meat tenderizers can make meat more palatable and easier to chew, there are some health considerations to keep in mind. Some people may have allergic reactions to the enzymes used in meat tenderizers. In addition, overuse of meat tenderizers can lead to the meat losing its texture and becoming mushy.

See also

• Marination
• Cooking
• Food preparation