The Best Way to Tenderize Tough Meat

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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. What is papain? Papain is a protein-cleaving enzyme derived from papaya and certain other plants. Enzymes are complex molecules produced in living organisms to catalyze (speed up) chemical reactions within the cell. 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. The two most often used meat tenderizing enzymes are Papain and Bromelain. Both are derived from plant sources. These are the papaya fruit and the pineapple plant. To a much lesser extent, Ficin, derived from fig tree latex is also used. Other sources of enzymes have been cited for meat tenderization such as Bacillus subtilis, Aspergillus oryzae and even pancreatin derived from the pancreas gland (typically hog). Effect of the pH factor
pH for optimal Papain activity: 6.0-7.0
The enzyme is active when the pH factor is neutral (pH = 7) to slightly acid (pH = 6). The pH of most of the meats is neutral to slightly acid.
Effect of temperature
Temperature for optimal Papain activity: 149 °F
Inactive Papain: 170°F to 185 °F
Active Papain Range: 140 °F to 160 °F
If you just store the meat with the papaya paste in the refrigerator, it will do nothing to tenderize meat. It starts to become active at 140 °F, slows down at 170 °F, and dies at 185 °F.
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In cooking, tenderizing is breaking down collagens in meat to make it more palatable. There are a number of ways to tenderize meat: Mechanical tenderization, such as pounding, piercing, or even explosives. The tenderization that occurs through cooking, such as braising.

[@stantheman6411]

This looks really cool!!! From all the questions people asked. It seems to give the meat a unique taste. I look forward they this.......

[@dodojeanlouis7534]

Exactly back home we used papaya leaves to wash the meat!

[@emmetttoomey1013]

Great Idea Thank you for the advice

[@rama5085]

I come from a tropical landscape and never knew this characteristic of Papaya. Thanks for sharing.

[@pilgrim5355]

@PatrickMCcolley *you're*

[@MusicPlaylistsChannel]

@@pilgrim5355 oof

[@EllahRah]

This is magic. Ive tried it 3x it works like a charm. I use green papaya, its cheaper and stronger. I only need to marinate it for 2 to 3 hrs and it gets soft as a filet.

[@estratioskalanakis1242]

After this, can you add other marination like herbs?

[@estratioskalanakis1242]

What do you do with the juice of the papaya? Do you wash under water to get rid of it? Or leave as part of marination and add other herbs?

[@MusicPlaylistsChannel]

@@estratioskalanakis1242 If you don't mind the flavor you can keep it, otherwise rince it off

[@muftithecat]

works every time, I sugest you eat the papaya and use the skin to tenderise your meat

[@dannytanael5464]

Forget everything! Just boil the meat and immediately remove from fire and close the stove, let it cool then boil it again, and reduce the fire and boiling to almost like simmering, this is very effective aside from energy savings for you! Follow the same steps in boiling monggo beans👍

[@malikastone]

I'm going to try this, because I don't have papaya on hand right now.

[@adriankun8286]

I will try your advice ser. And by the way can i saute the meat then simmer?

[@chipwilliams6236]

Boiling the meat takes away the natural taste of the meat..

[@elicohencohen7633]

Cook the tough meat with ginger garlic paste,or when stewing or cooking just drop in a clean fork,it helps to tenderize the meat.

[@joycekigwa9240]

How does the fork work ?

[@BenHayat]

Although I've not tried Papaya, which I WILL try it now, but a couple of other things helps with tenderizing meat. One is onion juice. You can put the whole onion in food processor till it's liquid form and mix it with meat for 3/4 hours room temp. Next is salt, combined with onion. Next, lemon juice or vinegar. will also break down tough tissues. I generally mix Onion, salt, lemon juice and works great.

[@aliciaservice67]

Ok. So don't forget to wash off the papaya then season your meat and good it... This was really 👍

[@eBag944]

I use 1 tsp. of baking soda to a pint of cold water. Let it sit for a couple or more hours, rinse and then prepare as what recipe calls for. The Chinese used it for decades.

[@tradingforbeginners]

NickLB this makes a tough cut of meat tender? Thanks for the tip.

[@carlosgomez3886]

@@tradingforbeginners Yes but also seems to remove the natural meat flavor

[@MusicPlaylistsChannel]

@@carlosgomez3886 that's a bad thing isn't it

[@albertteng1191]

To tenderize, you can also use egg whites. Its a secret ttrick used in chinese restaurants

[@katalainidauni3816]

How ???

[@lukejones1244]

tell us more, please.

[@sandraaguaristi8173]

So you can use egg white instead of baking soda or you use both??

[@lukejones1244]

@@sandraaguaristi8173 He's being very secretive!

[@wasilaahmad4056]

@@lukejones1244 if he is, we can google it.

[@davidstorton910]

A tip that works the same way is if you have a large Squid (they can be a bit tough) blitzed kiwi fruit works just the same but only marinate it for two to two and a half hours ( leave it overnight and you've got grey slime)

[@Subgunman]

I use organic papaya juice or organic pineapple juice. Both do a great job at tenderizing meat. The old Ponderosa Steak Houses in the USA used papaya enzymes to tenderize the cheap cuts they used to use.

[@howtocookgreat]

Nice

[@prashantsdigge]

As you say at the end the Green one the Raw Papaya works really well over the ripe one. The ripe Papaya also alters the flavour of the meat. If you do not find papaya you can also use small amounts of nutmeg power while cooking.

[@jeremywolf1560]

You can buy meat tenderizer that has papain. Don't leave raw meat, or cooked for that matter, out for 3 or 4 hours. Be wise people. Use fresh pineapple puree and stick in fridge for a few hours, or make a nice homemade marinade with some bromelin or papain tenderizer powder.

[@jamescarnel8205]

I did try it, it really work with meats and also Octopus. Mauritius.

[@philop2843]

Oh really...that's a great idea

[@BatTaz19]

I'm going to try this on my ex-wife, she's as tough as old goat meat.

[@lesleybrown1583]

i bet she says the same about you----------

[@budisulisto]

Dammit, I blurted out my water reading his 🤣

[@dreamedcar12345]

Good luck

[@itsvivi55]

is she tender yet

[@tonyhemingway7980]

Kiwi works good, also, but if you leave it on too long you will wind up with beef mush.

[@benth162]

Wow what a great idea. I would have never thought of that and I have three Papaya trees growing on my property right now. Quite clever actually because Papain sometimes known as papaya proteinase, helps in digestion and also helps in protein breakdown. But, if you are going to use papaya to try and tenderize a tougher cut of steak, I would use multiple forks or knives to poke holes all over the meat on both sides, such that the juices can get in deeper to start breaking down those tough connective tissues.

[@johnlawrencevaldez3941]

nice .....

[@imneophyte2214]

Wouldn't that leave a tinge of papaya flavor afterwards?

[@MusicPlaylistsChannel]

@@imneophyte2214 rince off well Pat it dry with paper towel

[@nedbless]

This is super brother . Thank you for the info . Off to the stores now to hunt for a papaya .

[@howtocookgreat]

Hope you enjoy

[@michaelnobibux2886]

good video!Grapefruit juice will also work.

[@sahrizvi1]

the best is raw papaya - one tablespoon paste is enough for half kg meat

[@tixximmi1]

As said Pineapple works too. I would rinse the meat with water before starting the cooking process so the fruit is not there. You can also get a pretty good response from Mango. I only let it stand for 1 hour. Being out of the temperature zone for 3 to 4 hours may not be safe.

[@ShkAbz]

An Indian dish called Biryani has been cooked this way for a long time where my family’s from (Hyderabad - origin of Biryani) The bigger cuts of beef are tenderized using papaya and then steamed directly under partially cooked rice for hours. Works wonders!

[@2phan]

it's working great!

[@chaddamp2894]

Very very interesting Si thanks,

[@rajeshverma3881]

People use raw papaya in Asia from ages

[@Timosmos]

There's also a meat press "Fast Cutlet Maker V2". It flattens the meat and create a cube pattern on it. It's popular among germany people.

[@davidnelson1728]

Papain doesn't complete the word category. To be a properly named enzyme it ends in . So, it should be papainase. Enzymes are dependent upon: time, temperature, & pH for their optimum effectiveness.

[@rolandomartinez1337]

idk about papaya but reason why you feel that burn or itchy sensation in your mouth after pineapple, is a result of high acidity and breaks down tissue

[@EllahRah]

Thank u for this video

[@kaamranmohammad1584]

In India we use ginger paste in some meat dishes. Ginger and garlic paste is a good combination too. Gives you great gravy.😋🤗 Just ensure you use a small piece of ginger. Too much ginger will pulverise your meat and spoil everything.

[@christiansgrandma6812]

I have to cook venison and pork this weeken in the oven. Thanks

[@davidolenick2280]

Papain also adds 1 molecule of water to each molecule of meat.

[@estratioskalanakis1242]

Thank you for this advice, I will try this in the coming days. I have quick question to ask. I want to prepare food to sell in the street market, so the food has to be prepared there on site. Do you know much about the law surrounding how long can the meat be left in room temperature? Because to leave it for 3 to 4 hours might make it go over the period of 2 hours, that is typically advised online.

[@elicohencohen7633]

While boiling meat just put a for or clean spoon ,with ginger garlic paste, and boil for short boil ,it tender the meat.. nothing else, even just fork or spoon will do..try it.

[@juanmarinez6162]

Thank you

[@lancebaker1374]

Pineapple does the same, from its chemical bromelain that has a similar effect to papain. Also Kiwifruit (chemical is actinidin).

[@MusicPlaylistsChannel]

The skin of the pineapple or the fruit?

[@fumecume3457]

@@MusicPlaylistsChannel its juice. is enough. but becareful if you leave it like 6 hours. the meat would be destroyed. like it will melt. pineapple has a very strong enzyme

[@lukejones1244]

bromelain is in cacao I think.

[@manabroy5088]

Green papaya contains papain which is a excellent meat tenderiser.

[@emmanuelsamaras8974]

Zhou can buy Papaine powder tenderiser in the stores

[@fcontitwo]

,,,,,,,,,,,getting back to nature !!! , #thanks :)

[@willdickem3853]

White vinegar is all you need some vinegar Worcestershire sauce and a little bit of seasoning in a Ziploc overnight stew meat turns as tender as steak

[@angeliquejohnson5726]

Do you cook with it still on the meat or do you rinse it off before broiling, frying, grilling?

[@albertteng1191]

Another great use of papaya is you eat or make a shake out of it and drink it whenever you are constipated. Works 100%

[@shirleybajaj]

I am looking for a remedy for constipation. Do u mean raw papaya or ripe papaya

[@bizbobizbo82]

Will this work on beef shank? Got some but i don't have time to slow cook the meat.

[@unitynick1194]

does it not alter the flavor of the meat?

[@deebee2024]

Well researched. Very helpful.

[@howtocookgreat]

Glad it was helpful!

[@shereenrashina]

Will this papaya change the taste of 5he meat

[@En1337Rich]

Pineapple also works

[@vivianbailey3344]

Outer crust raw papaya paste, now papaya powder is also available.

[@futureprimitivesolutions7629]

what are the temp. parameters on the marinading step? thanks

[@mariafelisar.comendador1059]

Then when the meat is tenderized, do we wash it off to separate the papaya from the meat?

[@freyaschoice8254]

I wrap meat in papaya leaves.

[@elarefahmar7461]

Do we need to rinse off thoroughly before cooking

[@angelabender8132]

Marinades of acidic liquids Wine Lemon Vinegar

[@zy6656]

Brining meat work's well also

[@donnahuerowe2419]

Ginger works the best with green papaya being the next choice

[@gooieboerseun]

It must be the sugar......pineapple does a great job on t-bones etc. Caution ! 10 - 30minutes max or the meat turns to porridge...

[@belvederebaileycambodia]

He already said it was Papain. Its an enzyme. Not sugar.

[@sreekuze.]

Thanks for the useful video...

[@howtocookgreat]

You are welcome

[@sherdilaijaz1279]

Comparison between Papaya vs: Pineapple... especially their effects on beef? Thank you

[@dinnersdetroitfoodco.4971]

I wanna try it but how do i get the papaya off so i can season my meat

[@ph11p3540]

I use peaches as a tenderizer

[@carpediem1109]

Guys u can also use ananas and kiwi 2👍

[@ccoc8764]

That subtle catchy background music though, stick in my head for a week.... Anyone knows the name of the music?

[@user-tm1fl1mv9i]

No

[@nedbless]

Que Sera Sera .

[@adaobiolaye6114]

hey can wash off the papaya mix and store the meat in the freezer after tenderising? Thinking of doing a huge batch of steak cuts, hope this works on other cuts of beef like ribs etc? does the papaya affect the taste of the meat?

[@karlrschneider]

not a good idea

[@My_Canada2024]

Sooo true

[@guytaylor1517]

Faisal Ahmed a

[@swish1onu]

So if it's active at 140-160 degrees F.... do you pop it in the oven? Also do you rinse it off before cooking the meat?

[@jacman1111]

Room temperature

[@MusicPlaylistsChannel]

@@jacman1111 room temperature is far lower than 140-160F...

[@williamsharpe7458]

will it change the flor of the meat?

[@MoisesFialkoPantil]

Hello, great tip, I used it and BINGO, it really worked!!!! Can I "reuse" the papaya puree the next day on another "meat batch"?

[@umpqua-4freedom436]

eeoo...i wouldn't do that

[@unclebizz9522]

anything acidic base with work great... assortment of vinegars, or citric acids...

[@yoihenbathoudam4481]

Do we need to rinse off after marination

[@jongbelmonte8134]

I think yes you need to wash it.

[@Iranian.Shia-kurd]

Mashed Kiwi fruit does it in 15 minutes. Half a Kiwi is enough for half a kilogram meat.

[@Iranian.Shia-kurd]

***** No it does not. If you are concerned about the taste of Kiwi on the meat, you can wipe off or wash out the meat after Kiwi has done its job.

[@Iranian.Shia-kurd]

ARCSTREAMS You used yoghurt and Labneh? Isn't Labneh itself a thick yoghurt?

[@jeddahshane1218]

Kiwi is quite expensive😂

[@paulchafe8994]

Do you wash the meat afterwards

[@nunyabiznez1025]

I use pineapple juice; it doesn't leave an after taste!

[@fixmix9857]

Thank you. We got tons of papaya in our yard.

[@TheWolfePit]

Good stuff! Thanks! Larry

[@ginabradford9864]

Do you wash the papaya off before you cook the meat

[@ginabradford9864]

After you let it marinate in papaya do you cook it with the meat or wash it off the meat

[@howtocookgreat]

Yes Gina

[@gerrymarkgubantes9872]

you can also used pineapple :)

[@jbond5834]

its juice?

[@SiddikaKobir]

@@jbond5834 no the juice won't work...you need the flesh from pineapple since it has bromaline....

[@MusicPlaylistsChannel]

@@SiddikaKobir so do you add pieces of pineapple, you don't blend it?

[@Greenmachine305]

Basically, this is predigestion using fruit based enzymes. Leave it too long, and it turns to mush.

[@gregarchipow7643]

and kiwifruit

[@internationalsourcing2706]

Kiwi works aswell!

[@wingplum]

Kiwi is better.

[@clevergamer6704]

wouldn't that ruin the flavour of the meat if you mix fruit into it?

[@jazmynclaar6091]

if i wash/wipe the papaya off after will i get the same results? i want to make beef jerky, but i was thinking of marinating the beef in teriyaki sauce over night after doing this to it.

[@umpqua-4freedom436]

Nij Jin will tinned pineapple work?

[@DionneCollette]

Do you find by using a ripe pawpaw it makes the meat/dish sweet? Ive only ever used a green raw one and yes it works amazingly well! But I have left it in the fridge and it still works. Once I forgot and left it in thr fridge overnight and when i cooked the meat it literally turned to puree... not nice! haha

[@scifiaudious2]

DionneCollette thanks for noting-

[@scifiaudious2]

DionneCollette you meant papaya tho right?

[@paulruwona547]

@@scifiaudious2 in southern Africa, we call them pawpaws

[@thanoongiravi4892]

Do you cook it in that mixture or do you wash it off? Thanks

[@howtocookgreat]

+Thanoon Giravi Cook it with the mixture

[@blulumwaquepajoo7158]

I rinse

[@owcheetah0112]

Thanoon Giravi wash it off

[@robertargenio7607]

OWCheetah 0 nnn

[@Chocktawkid]

what about roast?

[@kappito7372]

Can you leave overnight, and won't the meat get rotten for putting it outside but not in the fridge?

[@MusicPlaylistsChannel]

Leaving overnight will result in a pureed meat, so no

[@philop2843]

Do you have to wash off the papaya before cooking the beef?

[@ajazshaikh1396]

Yes , wash the meat before cooking...

[@Bobshouse]

Any citrus will work on any piece of meat.

[@Erick-mz5sv]

the thing that bothers me the most is, will it affect the flavor? as other channel have mentioned, green and skin is the most affective to use. so, does it affect the flavor.. i.e. make the meat a little bitter? thanks. edit: im not fond of washing the meat when done marinating.

[@snigy20]

You could try raw Papaya, it has Papain and of course, a milder flavour than ripe ones.

[@osmonfrances2407]

WHAT DOES THAT PAPAYA TASTE WITH A POT ROAST IF YOU LEAVE IT IN THE DISH?? WOULDN'T THAT GIVE IT A BAD TASTE FOR THE DISH???

[@fadlicuy2922]

I think I prefer Pineapple. I've made curried goat, I add all the pineapple mixture into my curry, and it turn out great. the pineapple give sweetness and a little bit sourness combination.

[@robertdixon6536]

Hammer it. You still get fresh and tender. It is a fresh alternative to enzymes that tenderize by rotting the meat after all.

[@mumtazeena]

will the meat still be tender if I wash the papaya off and then cook the meat?

[@muftithecat]

yes

[@ibn9000]

Can I do the same with honey? Any advice?

[@DatsDoodoBaby]

ibn5100 A bit late, but yes I’ve heard it works, I’ve seen a video where a chef does the tenderizing on different steaks doing one steak with each of the following methods salt, kiwi, papaya, honey, pineapple, onions, and I believe there was another the pineapple and Papaya had the best results in terms of tenderizing the meat, the pineapple and honey did add sweetness to the steaks (even though the marinades were all washed off prior to cooking) I think in terms of how they were ranked, top tier was pineapple and papaya, second tier was kiwi and honey, and third tier was the onion and salt one, followed by the plain control steak, and the worst one was a baking soda method which left the steak with a bizarre taste.

[@MusicPlaylistsChannel]

@@DatsDoodoBaby Thanks! Any chance you could link me the video??

[@ABUJ1000]

if this is true 'Active Papain Range: 140 °F to 160 °F'. then why leave it in room temp?

[@TheSuwatana]

Papaya seeds are bidder, I use papaya meats only, No seeds No skins

[@imranakram8304]

It's better to use raw papaya...

[@karlrschneider]

Using papain is fine but DO NOT leave it on the meat more than about half an hour, before cooking...it will turn the meat into a nasty sludge!

[@josecarlosmelim5847]

you don't need to doo that. You can roll the meat in a papaya leaf

[@ersofrescht4661]

And leave it or cook it