Meat tenderizer

Meat tenderizer is a product or mixture used in cooking to facilitate the softening of the muscular tissues of meat, making it more tender and easier to chew after cooking. This ingredient is especially useful for tougher or more fibrous cuts of meat, as it helps break down the protein fibers, enhancing both the texture and the absorption of marinades and seasonings.

Its origin dates back to traditional culinary techniques from various cultures, where natural methods were used, such as fruits with specific enzymes (for example, pineapple or papaya) to tenderize meat. Today, meat tenderizer can be found in powder or liquid form and contains proteolytic enzymes like papain or bromelain.

Properties: In addition to improving texture, meat tenderizer helps shorten cooking times and enhances the final flavor of the dish by facilitating the penetration of marinades and spices. It is a perfect tool for preparing roasts, stews, and grilled meats.

Synonyms in Spanish in different regions of Latin America: suavizador de carne, tierno de carne, ablandador proteico, ablandador enzimático. Although the term "ablandador de carne" is the most common, in some countries it is also known by its specific type or brand name.