Why don't chef's add use meat tenderizer?

I'm guessing: Most chefs use "Ajinomoto" - Aji no Moto - "Essence of Taste." The company Ajinomoto Kabushiki-gaisha in Japan produces it and markets it worldwide. In America, we call it monosodium glutamate, or MSG. While this product is primarily a taste enhancer, it also is believed to tenderize the meat. Hence, adding a meat tenderizer after putting MSG on the roast is redundant. Cathy Williams