Commercial meat tenderizers also known as tenderizing salts, are available in the spice stores or many consumer goods stores. They are beneficial when no time is available for soaking. Because the meat is processed within minutes, they are of use for making meat for commercial purposes. Commercial meat tenderizers are items similar to salts and contain natural active enzymes which metabolize the connective tissue contained in the meat. A lot of brands include an enzyme named as papain taken out from papaya, or an enzyme known as bromelain derived from pineapple. Papain in a papaya plays the role of a proteolytic enzyme, which means that it metabolizes the proteins. When it is used to tenderize meat, it breaks the connective tissue, i.e. muscles.
When you want to use commercial meat tenderizers at the time of making a dish of meat, you can pepper the tenderizer on the meat from outside. It is adequate to spread one teaspoon on one pound or 2.2 kg of meat. To let the enzymes enter deep inside the meat, prick the meat appropriately with a fork and then you can straight away make it cook. No waiting time is necessary. If you fail to remember to pierce the meat, just the outside may become smooth while the core keeps on to be stiff. This problem can be surmounted by infusing the chemical into the meat. But, this is not required when you pierce the meat well prior to preparing the dish.
Many slaughterhouses infuse papain into the animals a short while before executing them. Due to this, the papain gets straight into the bloodstream of the animals, so that the tenderizer is transmitted to muscle tissue all over the body. Thus injected enzyme is made active (however becomes inactive also when the heat reaches 150° Fahrenheit), at the time when the meat is cooked. Although by the use of this tenderizing process, meat becomes smooth in a uniform way than the one cooked with the help of peppered papain, the flesh normally becomes over soft because the enzyme splits out much of the connective tissue with almost no firmness in the meat.
Commercial meat tenderizers possess some deformities. They do not work at very cold temperatures, act just to a limited point at room temperature, and again do not work when the temperature goes above 150° Fahrenheit. Papain cannot easily make an entry deep into the meat, and hence the prepared meat may go on to be stiff from within. If you select products that are tenderized beforehand with the help of piles of salts as well as some other ingredients, an undesirable taste may be provided to your done dish.
Bromelain taken out from pineapple also is one of the most favorite commercial meat tenderizers. It is on sale in form of powder, combined with a seasoning or it can be peppered on the meat surface. After getting pierced in the meat, it softens the meat. This substance also, if allowed to work extra, turns the finished meat over soft. Bromelain too is contained in readymade meat products, like meatballs.
Cooked or preserved pineapple is of no use to act as a tenderizer, because the enzyme included in it becomes inactive after getting warmth.
If you want to set the meat for seasoning before making it, it is suggested to set poultry, steak and pork for around twenty four hours and seafood for 15 minutes to one hour. If you cursh the meat before cooking, that too gives tenderizing effect. All in all, you can make use of commercial meat tenderizers to render the much wanted tenderness to your delicacy, after regular habit.

The main difference between commercial meat tenderizers and regular meat tenderizer is in how quickly they work.