Papaya has papain that can hydrolyze peptide bonds in the proteins. In the process of marinating a tough meat, why is fresh papaya used?

Actually, both fresh and cooked papaya can serve as meat tenderizers with only minimal distinction between the two.

Cooked papaya should actually be used, as papain works more actively in breaking down the meat.

Fresh papaya is preferred for marinating tough meat due to its papain that improves the overall taste and aroma of the meat.

Fresh papaya is preferred for marinating tough meat due to the active papain enzymes that help break down proteins and tenderize the meat.