Question

Papaya contains an enzyme that can be used to make meat more tender. It should be added to the meat a few hours before, rather than during cooking. Explain why

Answer 1

Explanation:

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Fruit enzymes tenderise meat 

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Raw fruits can be used to tenderise meat before cooking because they contain enzymes that break down proteins.

Marinades are usually added to meats such as beef, chicken or pork before cooking. Marinades have two main roles – they add flavour, and they may also tenderise the meat, making it softer and less chewy.

Marinades are a mixture of ingredients that can include acids (typically vinegar, lemon juice or wine), oils, herbs, spices, dairy products, fruits and vegetables.

Natural meat tenderisers

Meat consists of muscle and connective tissues that are made up of proteins. Proteins contain lots of amino acids linked together in chains to make large molecules. Meat tenderisers act by breaking apart the amino acids. Marinades designed to tenderise meat usually contain acids or enzymes.



Skeletal muscle structure

An individual skeletal muscle may be made up of hundreds or even thousands of muscle fibres bundled together and wrapped in a connective tissue covering.

Acidic ingredients in marinades

Acidic ingredients in marinades like vinegar, wine and lemon juice will tenderise meat by denaturing or unwinding the long protein in the muscle. In fact, if you leave an acidic marinade on a piece of meat for a long time, it will eventually break down all the proteins – leaving behind a mushy mess.

Enzymes in marinades

Enzymes can speed up or catalyse the breakdown of proteins into amino acids. For example, fruits like papaya, kiwifruit, pineapple, fig and mango are a good source of enzymes that can break down meat proteins. These fruits all contain a type of enzyme called a protease.

Pineapple

The pineapple enzyme bromelain breaks down meat proteins.

Fruit enzymes work at higher temperatures

Enzymes in our bodies tend to work best around 37 °C. However, enzymes from fruits, such as papaya or pineapple work best between 50–70 °C. If left too long on the meat, they can completely digest it.

Fruit enzymes can be inactivated by high heat. This is the reason that fruits or vegetables are often blanched (dipped briefly in boiling water) before being frozen, because this inactivates the proteases and stops them from discolouring in the freezer.

Tenderising without enzymes

There are other ways to tenderise meat including chopping, mincing or even pounding the meat with a mallet. These methods also break up the muscle and connective tissue, making the meat more tender. Alternatively, cooking the meat slowly for a long time will also make it softer.

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Answer 2

Answer:

A proteolytic enzyme called papain is obtained from the papaya plant's uncooked fruit. Proteins can be divided into smaller protein pieces called peptides and amino acids with the aid of proteolytic enzymes. Because of this, papain is a common component of meat tenderizer.

Explanation:

A great natural meat tenderizer is papaya. You can get a soft steak by using papaya on tough slices of red meat since the fruit's enzymes help break down the collagen.

Papain functions as an enzyme that facilitates the hydrolysis of proteins. This indicates that papain has the ability to soften and break down the fibres of tough meat. Therefore, adding a papaya will help the meat cook more quickly.

It depends on the structure of the flesh. It will take $30$ to $40$ minutes to tenderise meat if you are using ground beef. Use a scoop of papaya paste or simply add a fresh papaya cube to curry when dealing with tough meat to quickly tenderise the meat.

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