WonderBites #4: Pineapple...steak and tongue tenderizer

Pineapple…steak & tongue tenderizer

Steaks are held together by long strands of protein called collagen.  Collagen is a primary component of tendons, ligaments and other connective tiss­ues & is normally found in vertebrates. Fresh pineapple is one of the many ways to tenderize meat specifically due to an enzyme found in its stem: bromelain. Not only will bromelain degrade the meat's tough fibers, it can also eat away at a human tongue!

Bromelain is effective in dividing proteins by separating the peptide bonds that link the proteins in collagen. Once the collagen is broken down, the muscle tissue loses its firmness. When used shortly before cooking, bromelain efficiently softens the steak for chewing, but leaves it firm enough to enjoy its taste. The enzymes are neutralized by heat of about 70° Celsius, so they stop working once cooked.

The process for "tenderizing" your tongue is the same as in the steak. The good news is that your tongue regenerates these cells, so you won't be left with permanent damage. Once you have consumed the pineapple (or bromelain), your body begins metabolizing it and soon renders it harmless. Images courtesy of: - iconarchieve.com - reluctantgourmet.com