Does Enzymes Breakdown The Protein Of Meat?


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Shahzad Saleem Profile
Shahzad Saleem answered
The meat industry relies on enzymes to make meat tender. The famous experiment by Reaumur and Spallanzani made it clear that enzymes break down the protein of meat. It is 'hung' in cold strong. At this temperature, the protein-cleaving enzymes, the proteases, function with reduced activity. The meat can thus be controlled so that it becomes tender slowly. It can therefore be saved at the right stage of degradation before it has become unpalatable by further degradation. At higher temperature, the activities of the proteases would be supported to suck an extent that the meat would rapidly decay and even liquefy. Additionally, it would be exposed to bacterial attack.

If we believe one ancient legend, the discovery of cheese is attributed to stoke of fate which befell an Arabian merchant Allah be praised! This merchant travelled aimlessly and unsuspectingly through the desert with his camel, taking milk with him for his refreshment which he kept in a pouch made from a sheep's stomach and hang to the side of his camel. The warmth of the sun, motion of the camel and the digestive enzyme still present in the sheep's stomach transformed the milk to soft cheese and whey as the merchant travelled. The Arabian merchant was thus provide with both food and drink, and became the father of cheese.

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