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Commercial meat tenderizers contain papain (extracted from papaya) and/or bromelain (extracted from pineapple), both of which...

  1. Commercial meat tenderizers contain papain (extracted from papaya) and/or bromelain (extracted from pineapple), both of which are enzymes. Because these enzymes “tenderize” meat, what group of organic compounds do you suspect that these enzymes react with? How could you test your answer? (2 pt.)
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Answer #1

Papain and bromelain are the enzyme which react with protein and degrade the protein because of which rigidity of the meat is lost and get tenderised.

They degrade the collagen protein.

Biuret test : this solution is blue in color but when it come in contact of protein it turns pink as it react with the peptide bond in the protein.

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