Question : Which of the following is an enzyme that works as a meat tenderiser?
Option 1: Papain
Option 2: Lipases
Option 3: Amylase
Option 4: Glucose
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Correct Answer: Papain
Solution : The correct option is papain .
The enzyme commonly used as a meat tenderiser is papain. Papain is derived from the papaya fruit and is known for its ability to break down proteins, which helps to tenderise meat by breaking down collagen and connective tissues. This enzyme is often used in marinades or commercial meat tenderisers to improve the tenderness of tougher cuts of meat.
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