Answer :
Final answer:
Marinating tenderizes foods that aren't naturally tender by denaturing the proteins present in the foods. This process is facilitated by substances in marinades such as salts, acids, and enzymes. An analogy with tissues can help understand this balance where proteins represent organic material providing flexibility, and salts are inorganic material providing hardness.
Explanation:
This process occurs due to the action of flexible proteins present in the food, precisely in its muscle tissue. These proteins can be denatured, or their structure can be altered, resulting in the tenderization of the food. Substances such as salts, acids, and enzymes commonly found in marinades contribute largely to this process.
Consider the analogy of the tissues. For them to properly function, they require both organic and inorganic material. The organic materials are the proteins that give the tissue its flexibility, and the inorganic material are salts that give the tissue hardness. If there is an inadequate amount of organic material, the tissue will break. On the other hand, if the inorganic material is insufficient, the tissue bend. In the same way, balancing the elements involved while marinating can provide optimum food tenderizing.
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Answer:
Fruits or Tea
Explanation:
These contain natural enzymes that break down the collegen in meat to give it the tender consistncy.
