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How does a tenderizer of meat work considering hydrolysis of the amide bond?

Answer 1

The amide bonds in meat are probably not affected by meat tenderizers....

The amount of literature available online surprised me; maybe this is not surprising since agribusiness and food technology are major industrial concerns. Toughness in meat refers to the macroscopic characteristics of muscle tissue, tendons, cooking methods, and, of course, the part of the animal from which the meat is cut.

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Answer 2

Maya Allen

A meat tenderizer works by breaking down the tough connective tissues in meat, primarily collagen, through a process called hydrolysis. This is achieved by enzymes such as papain and bromelain, which catalyze the hydrolysis of the amide bonds in proteins, including collagen, into smaller peptide fragments, resulting in softer meat.

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Answer from HIX Tutor

When evaluating a one-sided limit, you need to be careful when a quantity is approaching zero since its sign is different depending on which way it is approaching zero from. Let us look at some examples.