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Dmitrij [34]
3 years ago
8

Commercial meat tenderizers often contain papain, a proteolytic (protein-digesting) enzyme derived from papayas. how might such

products make meat more tender?
Biology
1 answer:
V125BC [204]3 years ago
7 0
<span>A protein digesting enzyme would make meat more tender by breaking down long fibrous protein chains into shorter protein chains. Just as piercing a tough piece of meat many times with a thin blade will cut long protein fibers into shorter, more tender fibers, an enzyme will do the same type of cutting, but on a microscopic level.</span>
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