Commercial meat tenderizers also called tenderizing salts, are available in the spice shops or lots of food stores. They are helpful when we cannot wait for soaking. Because the meat is done within minutes, they are advantageous for making meat for business reasons. Commercial meat tenderizers are items resembling salts and include natural active enzymes which break up the connective tissue comprised in the meat. Many of the brands comprise of an enzyme named as papain taken out from papaya, or bromelain, which is an enzyme taken out from pineapple. Papain in a papaya functions as a proteolytic enzyme, the meaning of which is, it splits up the proteins.
When it is utilized to tenderize meat, it breaks down the connective tissue, i. e. muscles. When you want to make use of commercial meat tenderizers at the time of making a dish of meat, you can spread the tenderizer on the uncooked meat from outside. It is enough to spread a tsp on 1 pound or 2.2 kg of meat. In order to allow the enzymes to penetrate inside the meat, perforate the meat appropriately with the help of a fork and afterwards you can at once allow it to cook. No waiting time is necessary. If you don’t recall to pierce the meat, only the outside may become soft but the inner side keeps on to be rigid. This problem can be avoided by injecting the compound into the meat. But, this is not needed if you punch the meat neatly prior to preparing the dish.
Some slaughterhouses inject papain into the livestock and other animals a short while before executing them. Due to this, the papain enters straight in the bloodstream of the animals, thus the tenderizer is transported to muscle tissue all over the body. The enzyme is activated (however stops working also after the temperature goes to 150° F), while the meat is cooked. Although by the use of this tenderizing process, meat gets soft in a uniform manner than the one prepared with dusted papain, the prepared meat many times becomes extra tender because the enzyme leaves almost none of the firmness of the muscle fibers.
Commercial meat tenderizers possess some particular deformities. They do not function at very cold temperatures, work only to some level at room temperature, and again do not perform when the temperature rises beyond 150° Fahrenheit. Papain is not able to easily enter deep inside the meat, and therefore the prepared meat may go on to be rigid from within. If you select items that are tenderized in advance with piles of salts and some other substances, an awful taste may be rendered to your prepared food.
Bromelain, extracted from pineapple too is one of the most admired commercial meat tenderizers. It is available in powdered variety, blended with a seasoning or it can be spread on the outer side. After being pierced in the meat, it softens the meat. This substance also, if allowed to work more than required, turns the completed meat over soft. Bromelain also is included in readily available meat items, like meatballs.
Boiled or tinned pineapple is of no use to act as a tenderizer, the reason being, the enzyme contained in it becomes inactive after getting heat.
When you intend to settle the meat for soaking prior to cooking it, as a rule, to keep steak, pork and poultry for nearly twenty four hours and seafood up to fifteen minutes to an hour. If you pound the meat before preparing the dish, that also provides tenderizing effect. In total, you can make use of commercial meat tenderizers to give the favorite tenderness to your dish, with regular habit.