Medium-to-small pieces of meat (steaks, pork and lamb chops, bone-in chicken breasts or legs, fish steaks; also tofu, mushrooms and vegetables): 1 to 3 hours
Should you want to take advantage of that "tenderizing" effect you without using acidic ingredient that would affect the taste of the end product could take some less "noble" and "harder" pieces of meat and marinate them for a few hour in your marinate + few Papaya leaves and/or some raw papaya slices it will have the same effect without the acidic taste.