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Meat Tenderize Powder It is about basic bio-chemistry to beat and soften hardest meats. Meat tenderizer works by breaking down the bonds between the cells of a piece of meat on a chemical level. Enzymatic meat tenderizers are made of Papain and Bromelain which work synergistic-ally to give the tenderizing effect both are of plant origin and are proteolytic Enzymes called proteases. These enzymes break down the peptide bonds between the amino acids found in complex proteins. Their collective action makes the meat softer, since one of the main things holding meat together is the complex protein called as collagen, is broken down. Thus the final preparation is easily digested. Meat Tenderizer is sprinkled on uncooked meat, they can soften it within minutes, and it can be used both in marinades and independently.
