Question

3. Proteolytic enzymes used for 1 point
tenderization of meat are
and
O
Feron, Chloro Fluro Carbon and
Liquid Nitrogen
O Paparus, Fins and Boronil
Papain, Ficin and Bromeline
Calcium, Sulphur and Bromine​

Answer 1

Explanation:

Proteolytic enzymes are a group of compounds that help the body break down food. They have been used to ease digestion. They have also been used to ease pain and promote healing in skin, muscle, and joint problems. Proteolytic enzymes can be taken as a pill.