Answer to Question 1
Meat tenderizers' active ingredients are enzymes usually obtained from plant proteases such as papain from papaya, ficin from figs, and bromelin from pineapple. The enzymes are activated as the temperature of the meat rises during cooking. They degrade both connective tissue and muscle proteins. The surface of the meat is perforated to create openings in the meat for the enzyme to penetrate and act on the inner connective tissue of the meats. Perforation speeds up the enzymatic action.
Answer to Question 2
Choice cuts of beef are tender and juicy with a good flavor, but have less marbling than Prime. They are most frequently found in retail stores. (Students should include muscle, fat, bone, and connective tissue descriptions as found in lab.) Lean cuts of meat are less tender and juicy than choice cuts because they contain less fat marbling. (Students should include lean descriptions here for muscle, fat, bone, and connective tissue.)
Photosynthetically active radiation (PAR) diminishes substantially with passage through the canopy o
Trans-Alaska Pipeline System (TAPS) Crosses the Active Strike-Slip Denali Fault
Effect of Stress on Immune Function
How B Vitamins Function as Coenzymes (c)
Secondary Active Transport
Chloroplast structure and function