Pros and Cons of Commercial Meat Tenderizers

Commercial meat tenderizers also known as tenderizing salts, are available in the spice stores or a number of grocery shops. They are good when there is no time for soaking. As the meat is done in a short time, they are good for preparing meat for business purposes. Commercial meat tenderizers are substances which are like salts and comprise of natural potential enzymes which disintegrate the connective tissue consisted in the meat. Most of the brands include an enzyme termed as papain taken out from papaya, or an enzyme termed as bromelain extracted from pineapple. Papain contained in a papaya works as a proteolytic enzyme, i.e. it splits up the proteins. When it is utilized to tenderize meat, it breaks the connective tissue, which means muscles.
If you wish to use commercial meat tenderizers while cooking meat, you can sprinkle the tenderizer on the raw meat on the outer surface. It is enough to sprinkle 1 teaspoon on a pound or 2.2 kg of meat. In order to allow the enzymes to penetrate in the meat, pierce the meat properly with a fork and after that you can right away allow it to cook. No waiting time is necessary. If you forget to prick the meat, merely the outer side may turn tender but the inner side continues to be stiff. This hitch can be avoided by injecting the tenderizer into the meat. However, this is not needed when you prick the meat finely prior to cooking.
Some slaughterhouses infuse papain into the livestock and other animals just before slaying them. Thereby, the papain makes an entry directly into the blood of the animals, thus the tenderizer is conveyed to connective tissue all through the body. The enzyme is activated (but becomes inactive too when the temperature arrives at 150° F), when the meat is cooked. Albeit with the help of of this tenderizing process, meat gets smooth in the same fashion than that done using spread papain, the cooked meat often becomes extra tender because the enzyme disintegrates most of the muscles in the meat so that no firmness remains back.
Commercial meat tenderizers possess some specific lacunas. They stop working at very cold temperatures, function only to a limited extent at room temperature, and again stop working when the temperature goes over 150° Fahrenheit. Papain is not able to comfortably penetrate deep inside the meat, and therefore the prepared meat may go on to be stiff in the inside. When you buy products that are tenderized readily with the help of hoards of salts as well as some other additives, an odd taste may be given to your done food item.
Bromelain taken out from pineapple also is one of the most admired commercial meat tenderizers. It is on sale in powdered variety, mixed with a marinade or it can be peppered over the outer portion of the meat. After being marinated in the meat, it tenderizes the meat. This substance also, if permitted to overwork, turns the finished meat extra tender. Bromelain also is comprised in ready meat products, for example meatballs.
Boiled or preserved pineapple is useless to act as a tenderizer, because the enzyme included in it does not function after getting warmth.
If you intend to set the meat for seasoning before cooking it, as a norm, to settle pork, steak and poultry for approximately twenty four hours and seafood up to 15 minutes to an hour. If you hit the meat prior to preparing the dish, it also offers tenderizing effect. To summarize it, you can utilize commercial meat tenderizers to give the desired smoothness to your delicacy, after regular habit.