Meat tenderizers contain enzymes. How do these enzymes affect protein in meat?
The enzymes break the tendons and muscle to make them more chewable. As I understand it, however, the protein content that is usable in the body is unchanged. The enzyme simply does the job that the old timers did with a meat hammer.
Thank you so much DrBob222! I could not have done this without you! Thanks again!
if you could place a red blood cell in distilled water,what would you see happen to the cell? explain.posted by annie
Jiskha that what I think too for your answerposted by Maria