What is the active ingredient in commercial tenderizers? How do commercial tenderizers function to tenderize meat?
Meat tenderizers' active ingredients are enzymes usually obtained from plant proteases such as papain from papaya, ficin from figs, and bromelin from pineapple. The enzymes are activated as the temperature of the meat rises during cooking. They degrade both connective tissue and muscle proteins. The surface of the meat is perforated to create openings in the meat for the enzyme to penetrate and act on the inner connective tissue of the meats. Perforation speeds up the enzymatic action.
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