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Additive - Meat Tenderizer - 9.5 Oz.

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Price: $3.50
Item Number: ZACZH309J
ZACH'S Meat Tenderizer

Excellent tenderizer that contains papain derived from the papaya fruit

Why is meat tough? Muscles have to endure a lot of mechanical stress; they are made of strong fibers that make them hard to cut, and tough connective tissue holds them together. Individual muscle cells contain microscopic fibrils that give them their structural integrity and allow them to contract. The fibrils have a complex internal structure bound together by long protein chains. The connective tissue that holds the muscle together is also mostly protein.

How does papain tenderize meat? Papain cuts the protein chains in the fibrils and also in the connective tissue, disrupting the structural integrity of the muscle fiber, and tenderizing the meat.

  •  Sprinkle both sides of the meat generously.
  • Allow meat to tenderize from 10 to 30 minutes before grilling or cooking. Meat tenderized using this product should be cooked and not stored. If stored and not cooked right away a mushy unpalatable texture will be present
  • 9.5 oz jar
This product can be rubbed on directly or can be included as part of a marinade which includes other spices and flavor enhancers. For this method the marinade should be applied through forking, allowing the enzyme to penetrate the meat cut . Allow to stand for 30 minutes or less. Then, by cooking immediately a tenderized and highly palatable product is produced. Since this product is deactivated by heat, (170-185 degrees F), it will continue to “tenderize” the meat until the meat is cooked. The heat will deactivate the enzyme. This is why meat tenderized using this method should be cooked and held or stored. If stored and not cooked right away a mushy unpalatable texture will be present.
In addition to beef, pork and chicken, this product can also be used on seafood such as squid or clams.


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