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Sometimes, they use the leaf in tenderizing meat.
Although a meat tenderizer can be made out of virtually any object there are three types that manufactured specifically for tenderizing meat.
Tenderizing meat with the mallet softens the fibers, making the meat easier to chew, and easier to digest.
Cooked or canned pineapple does not have a tenderizing effect, as the enzymes are heat-labile and destroyed in the cooking process.
