How+to+Tenderize+Meat

= = =__//How to Tenderize Your Meat!//__=

The Enzymes: //(and how they are prepared):// 1)**Papain:** Is the enzyme that catalyzes teh breakdown of proteins by hydrolysis (with the addition of water). It is used in the reaseach involving the analysis of proteins. These enzymes also have to be prepared in a certain way before being put to use in the tenderizing meat process. Papain is collected from the latex from a papaya. The latex is dripped into a container, where it can begin to dry. After it dries, the enzyme must first go through a purification process before anything can begin. This consists of the extraction of the papain enzyme. Now, the papain is a dried powder or liquid that can be later put to use.



2)**Bromelain:** Is a mixture of protein digesting enzymes. Bromelain helps digestion and also helps reduce inflammation.

Bromelain comes from the pineapple. The enzyme is contained within the stump or root of the plant, where it is then squeezed out. After it goes through a purification process, it is now in powder form, and can be used in the process of tenderizing meat.

3)**Other Enzymes:** --Ficin (that comes from the fig tree latex) --Bacillius subtilis --Aspergillus oryzae --Pancreatin (that comes from the pancreas gland of a pig).

The more common substrate that merges with Papain is gelatin, and the substrate that works together with bromelain is
 * __The Substrates__**//://

The previous way of tenderizing meat was to inject the enzymes into living animals, but this is no longer used. The other way is that the enzymes are used as a part of a marinade, where the meat is soaked in it. Another way to do this, is that the consumer buys products with papain and bromelain and they sprinkle the powder containing the enzyme on the meat, and through the process called "forking", they have the enzyme penetrate the meat and then immediately begin cooking. Some tenderizing emzymes are mixed with spices to produce flavors.
 * __Process/Applications:__**

//Papain// has many advantages. Firstly, it is the most temperature stable enzyme and requires high temperatures of 170-185 degrees to denature it. The pH level of papain is similiar to the meat itself, so it wont get denatured this way either. //Bromelain// also has it advantages, because the rate of action is similiar to that of papain, the timing process would be similar as well.
 * __Advantages:__**

These enzymes dont only tenderize beef, they tenderize hams, chickens, and even SEAFOOD! Why would you need to tenderize seafood? You may ask. It is because seafood like squid and clams along with others are tough and chewy. http://www.enzymedevelopment.com/html/applications/protein.html http://www.medical-library.net/sites/bromelain.html http://www.americanbiosystems.com/industrial.php
 * __Did You Know...__**
 * __Sources:__**