How to Use Papaya as Meat Tenderizer

Are you having a hard time making your meat soft. You can use pressure cooker for doing so. In fact it is the most common practice to tender meats.
Before proceeding, remember that pressure cooking uses very high temperatures which might destroys nutrients and flavors. If you do not want losing your meat nutrients and flavors , you might consider using papaya as tenderizer.
Papaya contains papain – an enzyme  that breakdown of proteins by hydrolysis (addition of a water molecule).
Papain maybe used in
1. analysis of proteins
2. preparations of various remedies for indigestion
3. tenderizing meat
4. and in enzyme-action cleansing agents for soft contact lenses.
As meat tenderizer, you can follow the following methods:
Peel off the green skin of raw papaya . Skin is what you need. For every two tablespoon of skin, add 1/4 teaspoon of salt. Then grind until it turn into a paste. Your meat tenderizer is ready . It can be stored in a refrigerator for later use.
General guidelines for using papaya meat tenderizer:
1. Tenderizer is effective only in pH near neutral. pH 6-7 . As an example tenderize meat firsts before adding fruits like pineapple. Fruits will render the meat acidic making the enzyme inactive.
2. Active temperature range from 140oF to 160oF .Optimal temperature is 149oF. Too hot solution will inactivate papain.
3. Use 2 teaspoons of solution for every pound of meat. Tenderizing time may take from 30 minutes to 2 hours depending on type of meat, age and cut.
Begin experimenting and share your experience!

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

6 Replies to “How to Use Papaya as Meat Tenderizer”

  1. Hi po!! Pano nyo po malalaman kapag inextract yng papaya, kung san po dun yng enzymes ??? San din po to pwede itesting?? Asap po may IP po kasi kmi ee. Salamat po. 🙂

    1. The enzyme which is papain can be found in white sap / dagta. The simplest way to test is to actually use it. Example.. Prepare two meat samples from the same source. Treat the first with dagta. Do not treat the second sample. Cook both separately and compare the tenderness.

  2. hi,pwede ba yan maging powder?
    kung pwede paki lagay ang methodology?plssss. need for our investigatory project kailangan na bukas?

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