Question

Which of the following enzyme is used to tenderize meat?

(a) Alkaline protease

(b) Pancreatic enzymes

(c) Papain

(d) Rennet

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This is a very interesting question from Large Scale Use of Enzyme topic in section Large Scale Use of Enzyme in Solution of Enzyme Technology

Answer 1

Correct option is (c) Papain

To elaborate: Papain obtained from the leaves and unripe fruit of Carica papaya is used to tenderize meat. Meat tenderization is a complex process. Meat of older animals can be tenderized by injecting the inactive papain into jugular vein of the live animals shortly before slaughter.  Due to the resultant reducing conditions after slaughter, free thiols accumulate in the muscle, activating the papain which in turn tenderizes the meat. This is a very effective process as only 2 – 5 ppm of the inactive enzyme needs to be injected.