Meat tenderizing is the process of breaking down the tough fibers in meat to make it softer and easier to chew. This can be achieved through various methods, including physical techniques like pounding with a mallet or using a fork to pierce the meat. Additionally, chemical methods involve using marinades that contain acidic ingredients, such as vinegar or citrus juice, which help to break down proteins. Another common method of tenderizing is the use of enzymes found in certain fruits, like pineapple and papaya. These enzymes can be applied directly to the meat or included in marinades. Proper tenderizing not only improves the texture of the meat but can also enhance its flavor, making it more enjoyable to eat.