About Commercial Meat Tenderizers
Commercial meat tenderizers also known as tenderizing salts, are available in the spice stores or several consumer goods shops. They are advantageous when there is no time for soaking. Because the meat is done within minutes, they are advantageous for making meat for business reasons. Commercial meat tenderizers are chemicals which are like salts and comprise of natural functional enzymes which split up the connective tissue within the meat. A lot of brands consist of papain, which is an enzyme extracted from papaya, or an enzyme named as bromelain taken out from pineapple. Papain comprised in a papaya acts like a proteolytic enzyme, which means that it breaks up the proteins. When it is used to tenderize meat, it breaks up the connective tissue, meaning muscles.
When you want to make use of commercial meat tenderizers at the time of cooking meat, you can sprinkle the tenderizer on the raw meat on the outer surface. It is adequate to dust a tsp on a pound or 2.2 kg of meat. To make the enzymes penetrate inside the meat, punch the meat finely with a fork and then you can directly keep it to cook. There is no need to wait. If you don’t remember to perforate the meat, just the outer portion may turn smooth but the inner part stays rigid. This drawback can be overcome by injecting the compound into the meat. But, this is not required when you pierce the meat neatly prior to making the dish.
Certain slaughterhouses infuse papain into the livestock and other animals a short time prior to slaying them. Due to this, the papain enters staightaway in the blood of the animals, that way it is transported to connective tissue all through the body. The enzyme becomes active (however stops working also when the temperature arrives at 150° F), at the time when the meat is prepared. Albeit by using of this tenderizing method, meat gets soft in an equal fashion than that prepared with the help of peppered papain, the prepared meat many times turns over soft because the enzyme leaves almost none of the firmness of the muscle fibers.
Certain slaughterhouses infuse papain into the livestock and other animals a short time prior to slaying them. Due to this, the papain enters staightaway in the blood of the animals, that way it is transported to connective tissue all through the body. The enzyme becomes active (however stops working also when the temperature arrives at 150° F), at the time when the meat is prepared. Albeit by using of this tenderizing method, meat gets soft in an equal fashion than that prepared with the help of peppered papain, the prepared meat many times turns over soft because the enzyme leaves almost none of the firmness of the muscle fibers.
Bromelain derived from pineapple also is one of the most favorite commercial meat tenderizers. It is on sale in form of powder, blended with a seasoning or it can be peppered over the outer portion of the meat. After being penetrated in the meat, it tenderizes the meat. This chemical also, if allowed to work extra, makes the cooked meat excessively soft. Bromelain too is comprised in readily available meat items, like meatballs.
Prepared or tinned pineapple is not usable to act as a tenderizer, as the enzyme consisted in it is not active after getting heat.
If you want to set the meat for marinating before making it, it is suggested to set pork, poultry and steak for about 24 hours and seafood for 15 minutes to 1 hour. If you cursh the meat prior to cooking, that also gives tenderizing effect. As a summary, you can use commercial meat tenderizers to add the delicious smoothness to your delicacy, when you have regular habit.