What will happen when add papaya to the meat?

It’s one of the three best fruits that I’d use to tenderize meat any day (the other two being kiwi and pineapple).

It’s simply this: there is an enzyme in papaya, called papa in, that breaks down the collagen in meat. Collagen is a protective sheath that surrounds the meat fibers and helps give the meat its structural strength.

When the collagen dissolves, the meat simply gets much easier to manage. When you slow cook meat, the heat also breaks down that collagen.

But there’s one problem with this method: a fruit application takes much more time, and it will impart a fruity taste to the meat. If you want that added papaya-like taste to the meat for flavor, that’s a bonus, but if not, then use baking soda or meat tenderizer instead.

So if you want to try this way, be prepared to spread the papaya on the meat (pureed is better) for at least 4–8 hours. The longer the better, but not more than 12, unless you plan to eat more of a meat mush than a meat.