Why is papain meat tenderizer

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You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience. Necessary Necessary. Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information. The resulting smaller meat proteins have a softer texture.

Papain's ability to break down proteins has other uses besides meat tenderizing. It is used in enzyme-cleaning solutions for contact lenses and in medicated ointments used to treat severe wounds. Of course, there are other ways to tenderize meat without using chemicals. You can simply use a meat mallet to break down the large protein molecules by beating them into smaller pieces, but this method won't work, as papain does, on both meat and contact lenses.

Give Now ». Noon Edition. Home Archives About Contact. This meat tenderizer offers the best of both worlds! Papain is the enzyme derived from papaya, while Bromelain is derived from pineapple. These two enzymes work together to help break down collagen, the connective tissue that makes meat tough. Commonly used as a tenderizer, papain and bromelain can treat tough cuts of meat making them more enjoyable. Meat Tenderizer can be used on pork, chicken, beef, lamb, and even on seafood such as squid and clam!

Simply sprinkle the tenderizer directly onto meat, or add a small amount to your dry spice rub or liquid marinade. Use 1 teaspoon per pound of meat. Add powder shortly before cooking in order to avoid over-tenderizing. For more information go to www.