Nearly all meat tenderizers commercially available at your supermarket contain one of two enzymes: papain or bromelain, according to the Enzyme Development Corporation. Papain and bromelain both work to break down the connective tissue and muscle fiber found in meats. They are plant-based and consumption is not harmful to you, but if you are wary of ingesting them, pounding beef with a meat hammer disconnects the fibers, as well.
Types
Bromelain derives from the roots of pineapples while the latex portion of papaya produces papain. Though approximately 96 percent of meat tenderizer products use one of these two enzymes, some may contain ficin from fig trees, aspergillus oryzae, bacillus subtilis, or even pancreatin taken from the pancreas of animals, usually hogs. Read the label of the product you are buying to find out which type of enzyme it uses.
Quantity
The Enzyme Development Corporation recommends using commercial meat tenderizers containing enzymes at the rate of 1 tsp. per lb. of meat. Tenderizers contain between .75 and 1.5 milk clotting units per gram, a measurement of how effectively the enzymes work. One tsp. is equal to 3 g.
Application
Enzymes were once injected into animals before they were slaughtered, according to the Enzyme Development Corporation. This is no longer the case. Meat tenderizers come in powder form so you can sprinkle as much or as little as you like onto your food. After dusting it on, penetrate the meat with a fork so the enzymes can get down into the meat. Some marinades also contain enzymes.
Variations
If you are uncomfortable eating manufactured enzyme products, the website GourmetSleuth indicates that you can get the same results from bromelain and papain in their natural states by marinating your meat in pineapple juice or papaya juice. Honeydew melons, kiwi, ginger and figs all contain natural enzymes, as well.
Drawbacks
Enzymes do not deactivate until they reach temperatures of at least 160 degrees Fahrenheit. If you prefer your meat rare or medium rare, it's not going to reach this temperature. If you don't serve immediately, the bromelain and papain remain alive and keep working. Eventually, if you have leftovers that you store in the refrigerator, the enzymes will turn the meat to mush. When marinades contain enzymes, the same thing will occur if you marinate your food too long.
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