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Additive - Meat Tenderizer

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Price: $7.00
Item Number: LEG76250
Leggs Meat Tenderizer

Excellent tenderizer that contains Bromelain - an enzyme found in pineapple juice and in the pineapple stem.

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 Bromelain tenderize meat? Bromelain 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.

This product can be rubbed on directly

  •  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
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 cook immediately for a tenderized and highly palatable product
Since this product is deactivated by heat, it will continue to “tenderize” until the meat is cooked. Heat, (170-185 degrees F), will deactivate the enzyme. This is why meat tenderized using this method should be cooked before being 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.
  • 14 Oz. Bottle

 


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