Aim : To investigate the effect of meat tenderiser on mutton.

Hypothesis : The mutton should be softer , tender and easier to chew when sprinkled with Adolphs meat tenderiser. Apparatus and materials : Oven , two small sized glass containers full of minced mutton ,water and Adolphs meat tenderiser. Variable to change : The presence of meat tenderiser. Variable to keep constant : The temperature the mutton is cooked. Procedure: Preparing Papaya tenderizing paste 1) Add one teaspoon to one tablespoon of water to Adolphs meat tenderiser according to the amount of meat tenderiser powder there is. Cooking the mutton 1) Add the papaya tenderiser paste to one of glass containers containing the meat. Knead the meat thoroughly like dough for 5 minutes. 2) Close the lid of the container and place it in the oven. Turn on oven at 350 F. 3) After 20 minute turn down the temperature to 200 F. 4) Check the temperature of meat every 30 minutes. Make sure the heat does not rise above 165 F. 5) Cook the mutton in the other glass container the same way except do not add the papaya tenderiser to it. 6) Bake them both for one hour at 140 F to 160 F. 7) After both containers of mutton has been cooked , taste the mutton and record your observations. Results: Observation Mutton with meat tenderiser Softer , leaner , easier to chew Mutton without tenderiser Thicker and very chewy

Discussion: Enzymatic meat tenderizers are made of proteolytic enzymes called proteases, which break down the peptide bonds between the amino acids found in complex proteins. This makes the meat softer, since one of the main things holding meat together is the complex protein collagen. Papain, an enzyme found in unprocessed papaya, is the chief utility ingredient in powder-form meat tenderizers. Through enzyme action, papain breaks down peptide bonds in muscle fibers and connective tissue and essentially uncoils the tightly wound chains of amino acids that contribute to meat's toughness.

a )The effect of pH on meat tenderizer The pH for optimal papain activity is 6.0 to 7.0 . The enzyme is active when the pH factor is neutral (pH = 7) to slightly acid (pH = 6). b ) The effect of temperature on meat tenderiser The temperature for optimal papain activity is : 149 F. The papain is inactive at 170F to 185 F because the enzyme has denatured. The temperature for active papain is : 140 F to 160 F. If you just store the meat with the papaya paste in the refrigerator, it will do nothing to tenderize meat. It starts to become active at 140 F, slows down at 170 F, and dies at 185 F. Conclusion: The mutton with the meat tenderiser is much softer and leaner to eat. It is also more chewable compared to the mutton without the meat tenderiser.