Softens tough meats: Makes naturally tough cuts (e.g., beef, mature poultry) tender and easy to chew. · Smooths texture variability: Reduces tenderness inconsistencies within the same muscle cut. · Speeds cooking: Shortens cooking time for tenderized meat, saving energy. · Secures higher yield: Retains meat juices by breaking down connective tissue, reducing moisture loss. · Surpasses cut limitations: Upgrades the eating quality and economic value of lower-value cuts.