How does meat tenderizer affect meat?

Here is a site that will get you started. Most of the other sites I found were commercials for mechanical or brand name tenderizers. Basically the tenderizer is an enzyme that breaks down the "muscle and tendons" (the tough part of steaks) so they are easier to chew.
http://www.foodreference.com/html/fmeatttenterizer.html

Meat tenderizer is a substance or powder that is used to help break down the proteins in meat, making it more tender. It contains enzymes, such as papain or bromelain, that act on the muscle fibers and connective tissues in meat.

When meat is tenderized, these enzymes break down the tough collagen fibers in the meat, which results in a softer texture. This process helps to reduce the chewiness of the meat and makes it easier to eat and digest.

To use meat tenderizer, you typically sprinkle it onto the surface of the meat and let it sit for some time. The enzymes then start to work and penetrate the meat, breaking down the proteins and tenderizing it. After the appropriate amount of time, the meat can be cooked as desired.

It's worth noting that the effectiveness of meat tenderizer can vary depending on the type of meat and the specific enzymes used. Additionally, using too much tenderizer or leaving it on for too long can lead to over-tenderization and a mushy texture. So, it's important to follow the instructions and use the appropriate amount for the specific meat you are working with.

I hope this explanation helps you understand how meat tenderizer affects meat and how to use it.