Description
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 in the bromeliad family). Meat is sprinkled with the powder, and the enzymes help to break down the meat fibers.
The enzymes in tenderizing powder denature the proteins in the meat, weakening the bonds that hold the muscle fibers together. That reduces the shear force required to cut or chew the meat, or, to put it another way, it makes the meat tenderer.
Sprinkle the powder evenly over your meat, pierce the surface a few times with a fork so the enzyme can penetrate, and then start cooking. Heat activates the enzyme and begins to break down the proteins immediately.
Ingredients: Salt, Sugar, Starch(Corn), Anticaking Agent, Antioxidant, Tetrasodium EDTA
