Question

Q3) It has been found that fresh pineapple contains an enzyme that can be used to make meat more
tender.
i) Explain why the pineapple is placed on the meat a few hours before, rather than during, cooking?

Answer 1

Answer:

These fruits all contain a type of enzyme called a protease. The pineapple enzyme bromelain breaks down meat proteins. ... These methods also break up the muscle and connective tissue, making the meat more tender.

Answer 2

Explanation:

The enzyme in pineapple, bromelain, digests protein, softening the tissues in meat before cooking it.