The meat tenderizer used in cooking is primarily papain, a protease enzyme isolated from the fruit of the papaya tree. Why do you suppose papain is so effective at tenderizing meat?

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Hi, everyone. Let's look at our next question. Fez Broma, a protease enzyme found in pineapples is often used to tenderize meat. Can you explain why bromelain serves as an effective meat tenderizer? A bromelain increases moisture content within meats thus making them more tender. B Brom Lane neutralizes acidic components in meat which increases tenderness. C Bromelain breaks down the structure of the meat by hydroly proteins. Increasing tenderness or D bromelain converts proteins into sugars thus making them more tender. So let's think this through and see if we find an explanation that fits a meat tenderizer would be anything that makes more meat more tender. So makes it easier to chew less tough. So it actually affects the structure of the meat. And we see that Bromelain is a protease enzyme and protease enzymes hydrolyze peptide bonds in proteins. And what is the main component of meat? Meat is made up of protein meat routine. So we've got a substance made up of protein and an enzyme that breaks the peptide bonds. So breaks protein down into their component amino acids that's gonna be pretty effective at breaking down the structure of the meat and thereby making it more tender. And the answer choice that Mi Mi matches that excuse me is choice. C bromelain breaks down the structure of the meat by hydroly proteins, increasing tenderness. So that is our answer. Our other answers. Bro. Lane does not increase moisture content. It doesn't neutralize acidic compounds. Meat's not particularly acidic. Bro means Bromma excuse me is not a base or a buffer or to d bromelain converts proteins into sugars. No, it doesn't convert them into sugars. It breaks them down into peptides. Excuse me, breaks them down into amino acids by breaking the peptide bonds. So our correct answer here, our correct explanation of why you can use the prot protease enzyme. Bromma as a meat tenderizer is choice. C Bromma breaks down the structure of the meat by hydroly proteins. Increasing tenderness. See you in the next video.

The meat tenderizer used in cooking is primarily papain, a protease enzyme isolated from the fruit of the papaya tree. Why do you suppose papain is so effective at tenderizing meat?

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Key Concepts

Protease Enzymes

Papain

Meat Structure