Marinade tenderizing scienceThe cooking process itself turns
connective tissues into gelatin to varying degrees. Depending on
the cut and type of meat, it may need a little assistance to
bring it to a palatable range of tenderness. Certain plant and
fungi enzymes and acids can break down muscle and connective
proteins in meats. As far back as pre-Columbian Mexico, cooks
found that wrapping meats in papaya leaves before cooking made
for more tender results. The active enzyme in the papaya leaves
is papain, now refined from papayas and commercially available.
Connective tissue that comes in direct contact with the protein-
digesting enzymes gets broken down. These tenderizing enzymes
also reduce the capability of the meat to hold its juices,
resulting in greater fluid loss and thus drier meat. Enzymes are
heat activated at levels between 140 and 175 degrees F. and
deactivated at the boiling point, so it really serves no purpose
other than flavoring to let meat sit in a marinade at room
temperature. In fact, refr