Enzymes | Experiment 2 - Tough and Tender: Does papain speed up the aging process?
Experiment 2
Tough and Tender: Does papain speed up the aging process?
Purpose/Hypothesis
This experiment deals with the aging process of beef. The older or more aged meat is, the softer the meat tends to be. This is a natural process of decompositionThe breakdown of complex molecules into simple molecules., the breakdown of organic matter. Beef can take weeks to become tender, but a natural tenderizer called papain can speed up the process. Papain is an enzyme extracted from the papaya fruit.
To begin the experiment, use what you know about enzymes to make an educated guess about how papain will affect the aging process of beef. This educated guess, or prediction, is your hypothesisAn idea in the form of a statement that can be tested by observation...
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