Mary Allen
Introduction: What is meat tenderizer?
Meat tenderizer is a seasoning that helps to break down the tough fibers in meat, making it easier to chew and digest. It is usually made from enzymes derived from papaya or pineapple, or from chemical compounds such as sodium chloride or sodium bicarbonate. Meat tenderizer is commonly used in cooking to make meat more tender, especially for tougher cuts like beef or pork.
Active ingredients in meat tenderizer
There are two main types of meat tenderizer: enzymatic and chemical. Enzymatic meat tenderizers contain natural enzymes such as papain or bromelain, derived from papaya and pineapple respectively. These enzymes break down the protein fibers in meat, making it more tender. Chemical meat tenderizers, on the other hand, are made from compounds such as sodium chloride and sodium bicarbonate. These chemicals work by altering the pH balance of the meat, making it more tender.
How does meat tenderizer work in cooking?
When meat is cooked, its protein fibers coagulate and become more tightly packed. This can make the meat tough and chewy. Meat tenderizer works by breaking down these protein fibers, making them more tender and easier to chew. Enzymatic meat tenderizers work by breaking down the protein molecules themselves, while chemical meat tenderizers work by altering the pH balance of the meat, making it more tender. Meat tenderizer can be applied to meat before cooking, or added to marinades or sauces to enhance their flavor and tenderizing properties.