Sayhee_Cook

=Enzymes in Meat Tenderization= By: Sayhee Cook

Introduction
Enzymes are [|proteins] or protein-based molecules that speed up nearly all chemical reactions in living organisms. They act as [|catalysts] for a single reaction, converting a specific set of reactants, called //substrates//, into specific products. Enzymes are therefore crucial for living things and have many commercial applications, one of the most common being the tenderization of meat. //A brand of meat tenderizer//

Which enzymes are involved in meat tenderization?
The two most often used meat-tenderizing enzymes are //papain// and //bromelain//. They make up roughly about 95% of meat-tenderizers. The specific substrates these enzymes work on are complex proteins found in meat called //collagen// and //elastin//.

Brief description of the enzymes involved
Papain and bromelain are proteolytic enzymes or //[|proteases]//, enzymes specialized in breaking the peptide bonds in proteins. Both papain and bromelain come from plant sources: The papain enzyme is derived from papaya fruit and bromelain is prepared from a pineapple plant. //Papain molecule//

Collagen and Elastin
Collagen is the most abundant protein in the animal body that make up incredibly strong [|fibrils] and [|connective tissues], which makes meat difficult to cut. Elastin is another protein found in connective tissues. Collagen and elastin hold the meat together, and are thus a significant source of meat toughness.

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A brief description of the process/application of enzymes in meat tenderization
Meat tenderizers are essentially made up of the proteolytic enzymes papain and bromelain, which effectively hydrolyze (decompose by reacting with water) and break down the peptide bonds between collagen and elastin chains in connective tissues. This enzyme action disrupts the structural integrity of the muscle fiber to tenderize the meat. Aside from mechanical tenderization and cooking, proteases are the only other available meat tenderizers.

Meat tenderizers can come in either powder or liquid form. The powdered variety is applied by sprinkling directly on the meat, allowing the papain and bromelain enzymes to penetrate into the meat cut and degrade the collagen and elastin chains in the meat’s connective tissues. The enzymes can also often be included as part of a marinade (liquid form), in which the meat can be soaked to similarly turn the meat into a more tenderized and palatable product. In order for the enzymes to react with the connective tissues requires contact, so making flat cuts of meat to increase surface area would ensure more effective tenderizing. } //Meat in marinade//

Reasons for the use of the enzyme/advantages to its use
These enzymes are used to treat the tough cuts of meat. Without the use of these enzymes, the meat would be stiff and be extremely difficult to cut into edible pieces or forms. The addition of these enzymes will speed up the breakdown of proteins that make up the connective tissues found in meat to turn it softer and more suitable for consumption. Not only do these enzymes improve the meat’s texture, but some are also turned into commercial products that can enhance its taste.
 * Interesting facts**

__Other uses of these enzymes:__ Aside from tenderizing meat, Bromelain is also an effective anti-inflammatory agent and has been used to treat sports injuries and inflammation caused by arthritis. Papain can be used to improve flavor in pet food, treat jellyfish stings, and act as a protein-degrading agent in cleansing fluids soft contact lenses. __Did you know…__ That some slaughterhouses inject papain into the animals just before slaughtering? This practice was prevalent in the past and has //mostly// been discontinued as more acceptable application methods became available.

Sources Used

 * **http://www.enzymedevelopment.com/html/applications/protein.html#meat**
 * http://www.wisegeek.com/how-do-meat-tenderizers-work.htm[[http://www.wisegeek.com/how-do-meat-tenderizers-work.htm
 * http://antoine.frostburg.edu/chem/senese/101/consumer/faq/papain-meat-tenderizer.shtml
 * http://www.carolina.com/manuals/manuals9/Why Am I Not Gelling_.pdf