Investigatory Project
INVESTIGATORY PROJECT
“PAPAIN AS MEAT TENDERIZER”
PROPONENTS:
Christian Czar L. Balagulan
Ceazar Ian U. Bagnol
John Kenwell L. Agustin
3 – Fr. Pierre Teilhard de Chardin
ABSTRACT Muscles have to endure a lot of mechanical stress; they are made of strong fibers that make them hard to cut, and tough connective tissue holds them together. Individual muscle cells contain microscopic fibrils that give them their structural integrity and allow them to contract. The fibrils have a complex internal structure bound together by long protein chains. The connective tissue that holds the muscle together is also mostly protein. Papain cuts the protein chains in the fibrils and also in the connective tissue, disrupting the structural integrity of the muscle fiber, and tenderizing the meat.
INTRODUCTION
A. Background of the study
We selected this research project because we want to compare the effects of using papaya’s papain and the commercial meat tenderizers that can be bought in many supermarkets. Some people also tried this research project, like Gian Paul Giron, a student in a university in Manila. It spurred me to work on this problem because other researchers did not accomplish in making the papain meat tenderizer available in markets and can be bought in a lower price than the commercial ones. The results of this study can make a contribution to attain a better quality life, because if this will be successful, consumers can now buy a meat tenderizer that is chemical-free. It means that the papaya that we will be using will not use any commercial fertilizers. B. Statement of the Problem and Objectives
We have two general objectives in this study. First, to make our product available in markets for home use and secondly, to know the other effects of papain in tenderizing the meat. We also have two scientific objectives in this study. First, to prove that papain can be used as substitute for meat tenderizer and secondly, to prove that using the
“PAPAIN AS MEAT TENDERIZER”
PROPONENTS:
Christian Czar L. Balagulan
Ceazar Ian U. Bagnol
John Kenwell L. Agustin
3 – Fr. Pierre Teilhard de Chardin
ABSTRACT Muscles have to endure a lot of mechanical stress; they are made of strong fibers that make them hard to cut, and tough connective tissue holds them together. Individual muscle cells contain microscopic fibrils that give them their structural integrity and allow them to contract. The fibrils have a complex internal structure bound together by long protein chains. The connective tissue that holds the muscle together is also mostly protein. Papain cuts the protein chains in the fibrils and also in the connective tissue, disrupting the structural integrity of the muscle fiber, and tenderizing the meat.
INTRODUCTION
A. Background of the study
We selected this research project because we want to compare the effects of using papaya’s papain and the commercial meat tenderizers that can be bought in many supermarkets. Some people also tried this research project, like Gian Paul Giron, a student in a university in Manila. It spurred me to work on this problem because other researchers did not accomplish in making the papain meat tenderizer available in markets and can be bought in a lower price than the commercial ones. The results of this study can make a contribution to attain a better quality life, because if this will be successful, consumers can now buy a meat tenderizer that is chemical-free. It means that the papaya that we will be using will not use any commercial fertilizers. B. Statement of the Problem and Objectives
We have two general objectives in this study. First, to make our product available in markets for home use and secondly, to know the other effects of papain in tenderizing the meat. We also have two scientific objectives in this study. First, to prove that papain can be used as substitute for meat tenderizer and secondly, to prove that using the
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