Papaya Leaves Extract as Meat Tender
The most common meat tenderizer used in India is raw (un-ripened) papaya
The leaves, and green skin of raw papaya contain an enzyme called Papain. The connective tissue in the meat breaks down when it comes in contact with Papain. Papaya is preferred tenderizer for red meat (Lamb, Mutton, Goat, Beef). It can be used for fowl. The preferred tenderizer for fowl is Yogurt How to use yogurt to tenderize meats? You should NOT discard the tenderizing paste. When the connective tissue gets gelatinized, the gelatin gets mixed with the tenderizing paste. If you discard the tenderizing paste, you will throw out a lot of flavor. In United States, Papain is available in Grocery stores as Adolph's Meat Tenderizer. You can also buy Papain in tablet for at health food stores. If you score the skin of a raw Papaya with knife, the fruit will exude a milky white substance known as the latex that contains Papain. Preparing Papaya Tenderizer Paste
Raw Papaya
1. Peel green skin up about 1/8th to ¼" deep off the raw papaya.
2. Add ¼ teaspoon of salt per two Tablespoons of Papaya.
3. Grind to a paste. You need 2 Tablespoon of Papaya paste for one pound of meat.
Adolph's Meat tenderizer
You do not need to add salt. Adolph's meat tenderizer already has the salt. Add one teaspoon to 1 Tablespoon of water to make Papaya paste. You need 2 Tablespoon of Papaya paste for one pound of meat, it only hast 2 teaspoons of the Adolph's meat tenderizer. Papain Characteristics
The Papain enzyme activity depends on two factors: pH factor, and the temperature.
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
The leaves, and green skin of raw papaya contain an enzyme called Papain. The connective tissue in the meat breaks down when it comes in contact with Papain. Papaya is preferred tenderizer for red meat (Lamb, Mutton, Goat, Beef). It can be used for fowl. The preferred tenderizer for fowl is Yogurt How to use yogurt to tenderize meats? You should NOT discard the tenderizing paste. When the connective tissue gets gelatinized, the gelatin gets mixed with the tenderizing paste. If you discard the tenderizing paste, you will throw out a lot of flavor. In United States, Papain is available in Grocery stores as Adolph's Meat Tenderizer. You can also buy Papain in tablet for at health food stores. If you score the skin of a raw Papaya with knife, the fruit will exude a milky white substance known as the latex that contains Papain. Preparing Papaya Tenderizer Paste
Raw Papaya
1. Peel green skin up about 1/8th to ¼" deep off the raw papaya.
2. Add ¼ teaspoon of salt per two Tablespoons of Papaya.
3. Grind to a paste. You need 2 Tablespoon of Papaya paste for one pound of meat.
Adolph's Meat tenderizer
You do not need to add salt. Adolph's meat tenderizer already has the salt. Add one teaspoon to 1 Tablespoon of water to make Papaya paste. You need 2 Tablespoon of Papaya paste for one pound of meat, it only hast 2 teaspoons of the Adolph's meat tenderizer. Papain Characteristics
The Papain enzyme activity depends on two factors: pH factor, and the temperature.
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