Question

In Indian cuisine, sometimes a papaya is added to make meat cook faster. Why does this method work?

Answer 1

papain (enzyme)

Explanation:

Papain is an enzyme, present in the leaves, latex, root, and fruit of the papaya plant.

As an enzyme, papain catalyses the breakdown of proteins by hydrolysis (addition of a water molecule).

This means that papain is able to break down tough meat fibers and make meat more tender.

Therefore, meat can cook faster when a papaya is added.