“Oh, that’s what you get when you take human urine, let it evaporate, and extract the white stuff. It makes the cooked meat red and juicy with a tender texture, while keeping the fatty parts from being cloying and the lean parts from being leathery.”
Urea is acting as a meat tenderizer.
Bromelain (from pineapples), papaiain (from papayas) or MSG are all preferable.
