134. Enzymatic meat tenderization methods are a. Injection of an enzyme into the animal before slaughter b. Introducing enzyme through fork holes into meat after cooking c. Dipping the meat pieces in enzyme solution d. Freeze drying the meat and rehydrating it with the water containing enzy cooking
Answers
Answer:
These enzymes, papain (from papaya) and bromelain (from pineapple), are the active ingredients in bottles of meat tenderizer. We've dismissed these products in the past because they effectively tenderize only the outermost layer of a piece of meat—not much of an improvement for a thick, tough steak.
How do enzymes make meat tender?
Papain works by breaking down meat proteins using a chemical process called hydrolysis. Meat proteins are very large molecules. In hydrolysis, hydrogen atoms and hydroxide molecules attach themselves to the larger meat protein molecules and break the large proteins down into smaller molecules.
What is used for tenderizing meat?
A meat tenderizer, meat mallet, or meat pounder is a hand-powered tool used to tenderize slabs of meat in the preparation for cooking.
Explanation:
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