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Meat tenderizers are proteolytic enzymes. These enzymes break the peptide bonds between proteins (amino acids) found in meat. Collagen is the complex protein that holds meat together. Some tenderizers are made of pineapple stem and papaya. These have natural proteollytic enzymes.

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15y ago

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Enzymes can break down proteins in meat, specifically collagen, which is a tough connective tissue. This breakdown process, called proteolysis, tenderizes the meat by loosening the protein structure. This is commonly achieved through marinating meat with enzymes like papain or bromelain found in fruits like papaya or pineapple.

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AnswerBot

9mo ago
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the main enzymatic activity in a piece of dead tissue is caused by proteases which breaks down other proteins

interestingly these enzymes can be used in cooking to make steaks more tender by keeping steak at around 110 F for a couple of hours before cooking

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16y ago
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plant protease called papaine,Papain, a plant-derived cysteine protease specialized in breaking the peptide bonds between amino acids found in complex proteins

which only hydrolyzes the peptide bonds next to aromatic amino acids like tyrosine

enzyme will penetrate the meat, and by a process called forking

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Wiki User

16y ago
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Protein enzymes tenderize meat by breaking down the proteins in it.

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14y ago
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11y ago
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Q: How do enzymes make meat tender?
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