Tenderizing+Meat

= = EASY KNOWLEDGE //Today's Easy Knowledge will teach you something every meat-lover wants.....//

Have you ever eaten a piece of dry, hard, rough meat? Sure! Of course you wanted to spit it out.

Let's say it was beef, then you must have questioned to yourself, "What kind of old cow is this?!" sometime during your meal.

Have you ever wished that all the meat you eat can be tender, juicy and chewy? Enzymes can solve this problem for you!



__Expand your vocabulary!__ Enzymes are specific types of proteins that are produced by living cells which controls biochemical reactions. They help to speed up these reactions by acting as a catalyst.

Substrates are substances are going to be broken down by enzymes.

__BBQ (Big Burning Question): What's the big deal?__ Papain and Bromelain are the two most often used enzymes to tenderize the meat we eat. They both come from plants. One type of substrate that they brake down is called //collagen,// which is a fibrious protein found in skin, bone, and tendon.

Papain Papain comes from the latex (plant sap) from the fruit Papaya. The latex is first colleted and dried in a container. A purification process is then needed to extract the papain enzyme, which can later be stored as powder or as liquid. Bromelain Bromelain comes from the root portion from the pineapple plant. The root portion is collected and crushed to extract the juice which contains the Bromelain enzyme we need to tenderize meat. The enzyme is first purified in factories, and then supplied as powders.

__So...What do we do?__

People used to inject a controlled amount of either Papain or some other type of enzyme into living organisms, but this practice is no longer used. Instead, people can now buy Papain and Bromelain in grocery stores! How convenient! Here is a simple procedure: 1. Purchase the Papain and Bromelain powder 2. Sprinkle the Papain and Bromelain powder on your meat 3. Cook it 4. Start chewing! __Did you know...__ Roughly 95 plus percent of the meat tenderizing enzymes consumed in the United States are from the plant proteases - Papain and Bromelain. Papain and Bromelain are also used for: 1. Aiding digestion 2. Prevents muscle and joint pains 3. Helps the effectiveness of some antibiotics = = (you can now eat me in piece) =Bibliography= http://www.enzymedevelopment.com/html/applications/protein.html http://www.natlife.com/Products/Digstv&Enzymes/BromPpn.htm http://www.zooscape.com/cgi-bin/maitred/GreenCanyon/questp100024 [|http://www.theallergyreliefcenter.com/clear_ease.htm]