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What else can I help you with?
What chemical present in papaya?
Papaya contains an enzyme called papain. Papain is known for its ability to break down proteins, making it a popular ingredient in meat tenderizers and digestive enzyme supplements.
How does meat tenderizer break down protein?
Meat tenderizers contain enzymes such as papain and bromelain that break down proteins in the meat. These enzymes target the muscle fibers and connective tissues, making the meat softer and more tender by breaking down the protein structure.
Explain what happens to meat when it is packed in salt?
When the meat is packed in salt it will last longer because the salt prevents the meat from growing bacteria or mold and spoiling. The meat will last for a year or so.
What class of organic compounds do you suppose the toxins released by the man of war belong?
The toxins released by Portuguese man-of-war belong to a class of organic compounds known as peptides, specifically venom peptides. These peptides are responsible for the painful sting and can have various effects on the skin and nervous system of their victims.
How do growth hormones and antibiotics found in meat affect your body?
The growth hormones and antibiotics used in the raising of cattle and other meat animals are not passed on to you. They are denatured (changed) when they are cooked and do not act on your body.
How meat tenderizers affect meat?
They actually shorten the protein strands which makes the meat more tender.
What are commercial meat tenderizers from the ones in the spice aisle of a grocery store made out of?
A lot of meat tenderizers are made of pineapple.
How effective are meat tenderizers in improving the tenderness of meat?
Meat tenderizers can be effective in improving the tenderness of meat by breaking down tough muscle fibers, making the meat easier to chew.
How do meat tenderizers work to make tough cuts of meat more tender?
Meat tenderizers work by breaking down the tough connective tissues in meat, such as collagen, making the meat more tender. This can be achieved through enzymes, acids, or physical methods like pounding.
How meat tenderize work?
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.
Are there any good meat tenderizers out there is mccormick meat marinade seasoning mix a good tenderizer it says it has bromelain?
vinegar will tenderize meats
What are the best methods for using meat tenderizers to enhance the texture and flavor of your dishes?
The best methods for using meat tenderizers to enhance the texture and flavor of dishes include using natural enzymes like papaya or pineapple, marinating the meat in acidic liquids like vinegar or citrus juices, and using a meat mallet to physically break down tough fibers. It's important to follow recommended marinating times and not over-tenderize the meat, as it can become mushy.
What are some of the examples of enzymes?
Washing powders braking down the fat stains (proteins) off of clothes. Meat tenderizers breaking down proteins, making meat easier to chew.
Can meat tenderizer be used on cooked meat?
Meat tenderizer helps make the meat tender and the way to use it is to just sprinkle it on the meat like seasoning. Meat tenderizer is mainly like salt but for tenderizing meat. Tenderizers containing papain, a papya enzyme work well. For cut-up chicken,soak covered in the fridge in milk for 1-2 hours. The lactic acid will tenderize it without making it mushy.
Is there any side effect in humans health if you put too much meat tenderizer?
Most meat tenderizers are basically salt, so salt sensitive people shoudn't eat alot of it.
What is the enzyme in the green papaya?
Both green papaya fruit and the tree's latex are rich in the enzyme papain, which is a protease that is used to tenderizing meat and other proteins. It is included commercial powdered meat tenderizers.
How does meat tenderizer affect meat?
Tenderizers make meats, and I'm limiting my answer to red meats and not fish, more tender primarily by weakening the protein fibers making the meat come apart more easily when it is being chewed. Certain compounds also loosen the gristle fibers, which are made of cartilage, and are distributed throughout red meat in varying degrees depending on the cut of meat, the grade of the meat and the animal, thus making them easier to masticate to the point they may be swallowed comfortably.
