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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Proteolytic enzymes cleave peptide bonds in muscle proteins to reduce shear force and soften meat.
Origin: Indian, Hawaiian, Mediterranean (Traditional culinary practices) — South Asia, Pacific Islands, Mediterranean
See full technique reference →Enzymes such as papain, bromelain, and ficin hydrolyze myofibrillar proteins, generating short peptides and free amino acids. The reaction is highly dependent on temperature, pH, and ionic strength, with optimal activity near neutral pH and 35–45 °C. Excessive heat or extreme pH denatures the enzymes, halting the tenderization process.
Primary Reaction
Proteolytic hydrolysis of myofibrillar peptide bonds
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Key Variables