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Centuries Ago, native people in
the tropical climate of Central America accomplished tenderization
by boiling meat with unripe Papaya fruit or by wrapping meat with
the leaves of the Papaya plant. What they didn't know was that they
were witnesses to a chemical reaction of one of the most efficient
tenderizers known today - Papain |
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Unlike powders and other meat tenderizers,
the original 3V Liquid Meat Tenderizer is all natural and contains
no Sodium, MSG, Sugar or any other additives. It is completely
tasteless, odorless, easy to use and leaves a clean surface and a
good after taste. |
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Why is meat tough? Muscles
have to endure a lot of mechanical stress; they are made of strong
fibers that make them hard to cut, and tough connective tissue holds
them together. Individual muscle cells contain microscopic fibrils
that give them their structural integrity and allow them to
contract. The fibrils have a complex internal structure bound
together by long protein chains. The connective tissue that holds
the muscle together is also mostly protein. |
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What is papain? Papain is
a protein-cleaving enzyme derived from papaya and certain other
plants. Enzymes are complex molecules produced in living organisms
to catalyze (speed up) chemical reactions within the cell. Papain
cuts the protein chains in the fibrils and also in the connective
tissue, disrupting the structural integrity of the muscle fiber, and
tenderizing the meat. Papain also has a mild, soothing effect on the
stomach and aids in protein digestion. |
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The 3V Liquid Meat Tenderizer
shortens cooking time without sacrificing safety, thereby reduces
meat shrinkage up to 25% ! - It gives good quality meat even more
appetite appeal and enhances the enjoyment of the more common,
low-priced cuts of meat. |
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That is why, since 1941, 3V has
never stopped providing the industry with the original 3V Liquid
Meat Tenderizer. This tenderizer is manufactured using a special
process that retains the benefits of the papain and its high
potency. |
