In Indian cuisine, sometimes a papaya is added to make meat cook faster. Which of the following is a plausible explanation of wh
y this method speeds the chemical changes that occur during cooking? Enzymes in the papaya absorb energy from the meat's molecules, thereby increasing the temperature of the meat and hastening the cooking process.
Papaya contains the enzyme papain, which breaks down some of the meat's proteins, thereby hastening the cooking process.
Papaya contains the enzyme papain, which strengthens the bonds among the meat's proteins, thereby hastening the cooking process.
The papaya, especially the green one, is used as a tenderizer in boiling red meat. This is because of the property of papaya's skin and leaves contain enzymes called papain. When this papain get contact to red meat the connecting tissue of the meat easily breaks down.
