What are commercial meat tenderizers from the ones in spice aisle of a grocery store made out of?

Commercial meat tenderizers are usually made from one or more of the following ingredients:

* Enzymes: Enzymes are proteins that speed up chemical reactions. In meat tenderizers, enzymes break down the tough proteins in meat, making it more tender.

* Papain from papayas is a commonly used enzyme in commercial meat tenderizers.

* Bromelain from pineapple (as fresh pineapple chunks in a marinade)

* Ficin from figs.

* Acids: Acids also help to break down the proteins in meat. However, too much acid can make meat tough, so it is important to use acids in moderation. Vinegar, lemon juice, and wine are examples of acids that can be used in meat tenderizers.

* Salts: Salts can also help to tenderize meat. Salts such as sodium chloride (table salt), sodium bicarbonate (baking soda), and sodium tripolyphosphate are commonly used in commercial meat tenderizers.

Meat tenderizers from the spice aisle

Meat tenderizers from the spice aisle of a grocery store are typically made from a combination of spices, herbs, and salt. These tenderizers do not contain enzymes or acids, so they work by physically breaking down the tough fibers in meat. Some common ingredients in meat tenderizers from the spice aisle include:

* Black pepper: Black pepper is a coarse spice that can help to break down the fibers in meat.

* Onion powder: Onion powder is a flavorful spice that can also help to tenderize meat.

* Garlic powder: Garlic powder is a pungent spice that can add flavor and tenderness to meat.

* Paprika: Paprika is a red spice that can add color and flavor to meat.

* Mustard powder: Mustard powder is a pungent spice that can help to tenderize meat.

* Salt: Salt is a mineral that can help to draw moisture out of meat, making it more tender.