What is the major component in tenderizing meat?

Question

i need it for my science IP

Answer 1

if you are asking what, in things like Adolph's Meat Tendrizer cause the tenderizing, it is usually a proteolytic enzyme like papain ( a cysteine protease ) which partially degrades some of the complex connective tissue proteins allowing easier chewing  and digestion

Answer 2

It is the mono sodium salt of glutamic acid, also known as mono sodium glutamate