Meat Tender Enzyme

Product description:Meat is held together by collagen, a complex protein that can make some cuts of meat tough and undesirable. Enzyme tenderizers break down peptide bonds between amino acids in collagen, producing a more tender cut of meat for cooking.
Types:Plant-based papain and bromelain are the two enzymes most frequently used in meat tenderizers. Papain comes from papaya and bromelain comes from pineapple. Ficin, an enzyme in the fig tree, occasionally is used in meat tenderizers. About 95 percent of the meat tenderizers used in the United States are either papain or bromelain. Most brands of powdered meat tenderizer also contain salt, dextrose and calcium stearate, an anti-caking agent.
Application:Sprinkle powdered meat tenderizers evenly over the moistened surface of meat, using about 1 tsp. per pound of meat. Prick thick-cut meat surfaces with a fork to ensure enzyme penetration into the center of the meat. Let thicker cuts of meat rest, covered with the tenderizer, for up to 30 minutes before cooking.