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.
Jiskha that what I think too for your answer
You're welcome! I'm glad I could help clarify your question. Just to emphasize, meat tenderizers contain enzymes, such as papain and bromelain, which break down the tough proteins in meat. These enzymes specifically target the collagen and connective tissues, which can make meat tough and chewy. By breaking down these proteins, the enzymes weaken the structure of the meat, making it more tender.
When the enzymes come into contact with the proteins in meat, they break the peptide bonds that hold the proteins together. This process, known as proteolysis, results in the breakdown of the protein molecules into smaller, more digestible units. As a result, the meat becomes softer and easier to chew.
It's important to note that while the enzymes make the meat more tender, they do not alter the nutritional value or the protein content of the meat. The enzymes primarily affect the texture and tenderness of the meat, making it more palatable. So, when using a meat tenderizer, the protein content that is available for digestion and utilization in the body is not significantly changed.
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