enzyme papain that it has and which is used as a meat tenderizer enzyme papain that it has and which is used as a meat tenderizer enzyme papain that it has and which is used as a meat tenderizer enzyme papain that it has and which is used as a meat tenderizer
Meat tenderizer alone should not be harmful.
The main ingredient in Meat Tenderizer is the chemicals found in a papaya.
To TENDERIZE means to take a meat tenderizer ( found in Wal-Mart) and slam the meat
You should use meat tenderizer for a jellyfish sting.
Nobody is credited with inventing the meat tenderizer. This is a tool that people have used since early civilizations. The first person to patent the meat tenderizer was Walter Dura in 1954.
yes
There are actually two types of meat tenderizer: one an enzyme (typically, "meat tenderizer powder"), and the other a tool ("a meat tenderizer"). If you are talking about the tool (which looks like a hammer with spikes on one or both sides), you just beat the cut of meat with it until it covers about twice the area it did before you smashed it. If referring to meat tenderizer powder, you sprinkle it liberally on the desired cut of meat and then use a fork or a meat tenderizer (the tool) to force the enzyme further into the meat immediately before cooking. The powder may also be used in marinades.
no
MSG and meat tenderizer are not the same , nor even related. Meat tenderizer is an enzyme that breaks down the connective tissue in meat and makes it more tender. MSG (monosodium glutamate) is a chemical, which like table salt (sodium chloride) adds flavor to food. In other words, no amount of MSG is the same as meat tenderizer.
A flat out nope. The stomach can defend against many insults, much of which are more custic than meat tenderizer. Besides if you stop eating meat tenderizer, then you have to stop eating papaya and pinnaples because the same active ingredients are in all three.
There are actually two types of meat tenderizer: one an enzyme (typically, "meat tenderizer powder"), and the other a tool ("a meat tenderizer"). If you are talking about the tool (which looks like a hammer with spikes on one or both sides), you just beat the cut of meat with it until it covers about twice the area it did before you smashed it. If referring to meat tenderizer powder, you sprinkle it liberally on the desired cut of meat and then use a fork or a meat tenderizer (the tool) to force the enzyme further into the meat immediately before cooking. The powder may also be used in marinades.