Question

Which enzyme is used for meat tenderization?

• A. Papain from papaya
• B. Bromelin from pineapple
• C. Ficin from figs
• D. All the three mentioned in 1, 2 and 3

Hint:

Plant proteases like papain, bromelain, and ficin remain active at higher temperatures than animal or microbial proteases, allowing tenderization to continue into the early stages of the cooking process.

Answer 1

The Correct Option is D

Step 1: Understanding the Concept:
Meat tenderization is the process of breaking down structural proteins in muscle tissue to improve eating quality and texture.
Proteolytic enzymes (proteases) of plant origin are widely utilized in food science to hydrolyze actomyosin (muscle fibers) and collagen (connective tissue) in tough cuts of meat.

Step 2: Detailed Explation:
Several plant-derived enzymes are capable of tenderizing meat:
- Papain: A cysteine protease obtained from the latex of unripe papaya (*Carica papaya*).
It is highly heat-stable and effectively hydrolyzes both myofibrillar proteins and connective tissue.
- Bromelain (Bromelin): A mixture of proteolytic enzymes extracted from the fruit or stem of the pineapple (*As comosus*).
It is particularly effective at breaking down collagen fibers in meat.
- Ficin: A sulfhydryl protease extracted from the latex of fig trees (*Ficus carica*).
It is highly active against elastin and collagen, making it an excellent tenderizer.
All three enzymes are widely used in commercial meat tenderizer powders and marides due to their high efficacy and heat tolerance during cooking.

Step 3: Fil Answer:
Since papain, bromelain, and ficin are all effective and widely recognized meat tenderizing proteases, all three are correct.
Hence, the correct option is (D).