Few interesting points and a different marinade from Raymond Blanc.
http://www.bbc.co.uk/guides/z9c44wx
Meat tenderizing[edit]
Along with papain*, bromelain is one of the most popular proteases to use for meat tenderizing. Today, about 90% of meat tenderizer is used in consumer households. Bromelain is sold in a powdered form, which is combined with a marinade, or directly sprinkled on the uncooked meat. The enzyme penetrates the meat, and by a process called forking, causes the meat to become tender and palatable when cooked. If the enzyme is allowed to work for too long, however, the meat may become too "mushy" for the preferences of many consumers.
Cooked or canned pineapple does not have a tenderizing effect, as the enzymes are heat-labile and destroyed in the cooking process. Some prepared meat products, such as meatballs and commercially available marinades, include pineapple and/or pineapple-derived ingredients.
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