The PROTEASES in pineapples and papayas can tenderize MEAT by digesting its large fibrous proteins, such as collagen.
Explanation:
Tenderizing meat as to do with denaturing as it degrades the connective tissue which is not suitable for consumption due to its toughness.
A majority of commercial meat tenderizers employs the enzyme proteases gotten from fruit papaya and pineapple. Industrial enzymatic meat tenderizers are produced from the proteolytic enzymes known as proteases. Papain is an example of a proteolytic enzyme.
Proteases are enzymes that aids degradation of chain molecules of protein into fewer fragments. It makes the meat softer by degrading the major protein in meat- collagen complex protein.
