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Meat tenderizers are proteolytic Enzymesor proteases, enzymes specialized in breaking thepeptide bonds between amino acids found in complex proteins.
Meat is held together by a complex protein called collagen and aside from mechanical tenderization and cooking, enzymes are the only other available meat tenderizers.
Meat is often tenderized before cooking, to make it less tough and more suitable for consumption.
how to make your meats tender
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