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| 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. papain has also a mild, soothing effect on the stomach and aids in protein digestion. Today, the use of commercial enzymes products for meat tenderizing is well established in homes, hotels, restaurants and other food preparations and distribution establishments. We manufacture our tenderizer using a special process that retains the benefits of the papain and its high potency. That is why since 1941 we have never stopped providing the industry with the original 3V Natural Meat Tenderizer. |