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papaya meat tenderizer
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G McCrea
06/01/07
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what company markets the unsalted papaya meat tenderizer and/or where can I get it. I haven't found any local source that even knows what I am talking about.
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ellen
06/02/07
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it is papain and the most common name is adolph's meat tenderizer. Usually stocked next to the salt in the spice section.
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G McCrea
06/06/07
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The original recommendation was salt Free papaya meat tenderizer. The primary ingredient in Adolph's is salt. Then sugar, starch and last is the papain.
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ellen
06/07/07
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Adolphs does make a salt free, and you may be able to find other salt free options at your local natural foods grocery. You can also use straight papaya puree from a bottle- wonderful with chicken or pork- and you might look in the vitamin section for papaya enzymes or digestive enzymes. The enzyme is also present in pineapple.
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pervez
09/12/07
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You can find these in Pakistani/Indian stores. The brand of spice mixes called "Ahmeds" from pakistan makes these. It is not available in all cities and stores. Of late the Brand "National" also has these papaya based meat tenderizer.
You can make your own which is much better than dry and powdered version. Just look for unripe papaya wash its skin and peel. make a paste of the skin. This would be the most powerful meat tenderizer this is how it is used in India and Pakistan commonly. The whole raw papaya would also make a decent tenderizer.
Alteratively you can use the skin of the regular Papaya available in grocery stores which is usually part ripened. Chinese, Vietnamese stores usally have unripe or least ripe papayas.
A raw papaya skin paste is a tenderizer like none you would have ever experienced any other tenderizing method simply doesnt compare to it. The small variety papaya is the strongest in tenderizing action.
You can look for Indian stores in the city you live on google search or in Sulekha.com an Indian website.
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ellen
09/13/07
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Thanks Pervez, for taking the time to share this information.
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Rose
11/03/07
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How do you make a paste out of the papaya peelings? Thanks
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ellen
11/03/07
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The peel is thin and tender. You can put it in the blender with just a little water and make a goosh out of it to pour over and under the meat. You can also just pound it with a pestle, the old-fashioned way.
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matt
05/24/08
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ADolph's unsalted version is no longer available.
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suz54
09/14/08
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i have done it with green papaya and also with pineapple pulp. great natural meat tenderizers without the salt.
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dianne
09/15/08
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hi..i am doing a Science Investigatory Prpject about meat tenderizers..and in my research..it's better to use langka leaves as meat tenderizer than papaya as meat tenderizer..because..papaya has too much papain that is harmful for the body..it seperates the upper part of the meat..and i fond out..that it contains carcinogen that is not needed for the body..i hope you appreciate this..thanks for the time..hope this helps someone..
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ellen
09/15/08
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Thank you Dianne. Langka leaves are not common here in Texas, papayas are.
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Joy
10/12/08
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Just moved to Panama City, Panama and heard about papaya as a meat tenderizer. The beef here is TOUGH, TOUGH, TOUGH. I have read the comments but could you be a little specific in the amounts used? Do you spread the papaya paste on the meat. I understand that the papain must be activated by heat. So do you put the meat in the oven at a low heat or a skillet?
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ellen
10/12/08
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Yes, that is some tuff taco meat. You will be able to tenderize cooked low and slow in the oven, not in the pan. High heat always toughens.
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Linda
05/09/09
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Have not found Adolph's meat tenderizer available as it was in Safeway supermarkets. Could this papain ingredient be in a KCMasterpiece marinade?
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ellen
05/09/09
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You can order online:
lawrys.elsstore.com/view/category/182-adolph-s/
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Jeff
05/20/09
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The same enzyme is in kiwi, pinapple, (papaya) and maitake mushrooms. Leave meat in a blended pulp of this stuff for two hours and cook. The enzymes break down the tough connective tissue in the muscle of the meat, if you marinate too long (like overnight) the meat will actually start to liquify.
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Maria
07/23/09
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thank you for the information.....i am from Philippines and i really appreciate it....it helps me a lot in my studies....!!!!!!
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Maria
07/23/09
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What if we combine pineapple and papaya as meat tenderizer? is it okay.......does it have bad effects in our bodies? hope for your response!!! thanks a lot.....
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ellen
07/23/09
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No, it gets cooked so all the enzymes are denatured/ inactive. Anything that is safe to eat raw is going to be OK for a marinade. Just remember, don't use the marinade as a sauce after it has been on raw meat, unless you boil it after it has been on the raw meat.
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irene
07/24/09
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Can you give me a recipe for papaya leaves as meat tenderizer. i heard that papaya leaves is rich in papain........
thanks a lot!!!!!
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christine
07/24/09
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how to use the papaya leaves as meat tenderizing?
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ellen
07/24/09
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These leaves are edible raw or cooked, the most common way to use them is simply to wrap or layer thin pieces of meat in the leaves and let sit (refrigerated, please) overnight.
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Jvannesic
07/25/09
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Is there a significant difference between the meat cooked with and without using papaya in terms of tenderness and taste? Thank you....!
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ellen
07/25/09
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Tenderness, yes, it can actually get mushy if left in the tenderizing mix too long.
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Matilde
08/23/09
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All of this is great information... thank you!
Now, my question. I have a papaya tree full of papayas.... so I want to make some tenderizer and store it to use in the future. How would you do it? blend the skin with some salt and bottle it in the fridge? would it survive some time?
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ellen
08/23/09
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The enzyme action that makes it a good tenderizer is a real challenge for storage. I believe I would freeze it in small, single use packages, and only expect it to hold about 3 months in the freezer. You can puree it to freeze, which would let you freeze it in freezer baggies. Then when you want to use it, just pop the meat in the day before and put it in the fridge.
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malik
09/24/09
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hi, would you use whole kiwi or just the pulp.thanks
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ellen
09/24/09
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I just use the pulp. the shell doesn't have the enzyme as far as I know.
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maninder
09/25/09
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why or how raw papaya makes meat tender?
why or how raw papaya makes meat tender?
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Bill
09/25/09
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I have heard that meat tenderizer can be used as a salt substitute (papain based). If so what is the source of this product?
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ellen
09/25/09
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Bill, I do not recommend. There are plenty of more successful salt substitutes, starting with potassium chloride ("NuSalt", for example) and ranging through many herbal blends such as Mrs Dash and McCormicks herbal lemon blend.
Maninder, this is discussed further up this thread, it is an enzyme reaction on the proteins and connective tissue.
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Ana Medina
10/10/09
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Have you heard of meat tenderizers containg or causing carcinogens?
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ellen
10/10/09
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What are you referring to or looking to learn?
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ivan
10/14/09
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Hi, what part of the pineapple is used? pulp or shell? and how to prepare it?
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ellen
10/15/09
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pulp or juice,best if fresh as canning deactivates the desired enzymes. soak the meat in the juice or mash.
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Coleene Tan
11/08/09
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What are the complete materials in tenderizing meat by the use of papaya leaves?
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ellen
11/08/09
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Papaya leaves. It is not tricky.
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