All great cooks know that in order to make meat tender and moist, a meat tenderizer should be used to season the meat. For example, meat tenderizer contains an enzyme that interacts with the meat. If meat is coated with tenderizer and then placed in a refrigerator for a short time, how would the enzyme be affected?

A. The meat would be broken down more quickly.
B. The enzyme in the meat tenderizer would slow down since all enzymes work best at an optimal temperature.
C. The shape of the enzyme in the meat tenderizer would be denatured.
D. It would no longer act as an enzyme.

When meat coated in meat tenderizer is placed in the fridge, the lower temperature slows down the activity of the enzyme present in the tenderizer, thus making it less effective in tenderizing the meat.

Explanation:

In this situation, the enzyme in the meat tenderizer would slow down. Enzymes, including those in meat tenderizer, work best at certain optimal temperatures. In most cases, if the temperature decreases, the activity of the enzyme decreases as well. Putting the meat, coated in tenderizer, in the fridge reduces the temperature and consequently, the activity of the enzyme decreases.

This is because, as the environmental temperature decreases, the chemical bonds within the active site of the enzyme are less optimally suited to bind substrates, or in this case, meat proteins. It would not be denatured nor lose its ability to act as an enzyme unless exposed to extreme conditions such as very high temperatures, extreme pH values, or high salt concentrations. So option b is correct.

Learn more about Enzyme activity here:

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