Question

Enzymes are used as meat tenderizers,Discuss the risks, especially to living systems and to the environment. Discuss the impact of the process on society. The end of your paper should include your opinion or concerns on this bio-application.

Answer 1

Brief introduction on meat tenderizer:

1. Commercially prepared meat tenderizers contain salt and certain proteolytic enzymes called proteases, that help break down the peptide bonds between the amino acids present in complex proteins. Salt itself is a great meat tenderizer. The enzymes break apart tough connective tissues and fibers present in the meat. These enzymatic meat tenderizers come in a powdered form.
   Most brands contain an enzyme called 'papain', which is obtained from papaya.
2. Some brands contain 'bromelain', which is derived from pineapples. It is often added to readily available items of meat, like meatballs.
3. The enzyme 'actinidin' is made from kiwis, while 'ficin' is made from figs.
4. The powder also contains preservatives and food additives like MSG.
   

Use of tenderizer

One of the main benefits of a meat tenderizer is that it can impart the desired smoothness to your dish when you don't have time to punch the meat or marinate it. The tenderizer improves the texture of the meat, and makes it easy to cut, cook, and eat. It reduces the preparation and cooking time significantly. Moreover, the meat cooks evenly.

Risks factors on living systems

1. Tenderizers (acids and enzymes) penetrate the surface of meat at the rate of mere millimeters per day. So, cooked meat may continue to be rigid at the core.
2. Enzyme-treated meat usually has a mushy, slightly slimy surface. The products that are tenderized in advance with enzymatic tenderizers may impart an awful flavor to your completed food.
3. The enzymes may react with oils or even with the cookware (especially metals), and may prove to be harmful for health.
4. According to the American Latex Allergy Association, those who are allergic to latex, a natural rubber, may have an allergic reaction to papaya or pineapple. So, some people can be allergic to papain and bromelain. They may suffer from swelling and pain in the throat, itchy skin, breathing difficulty, etc., after the consumption of enzyme-treated meat.
5. Most meat tenderizers contain monosodium glutamate (MSG, a food additive, flavor enhancer) and large amounts of sodium. As you know, excessive consumption of sodium can affect heart health seriously. Some people, especially those diagnosed with asthma, may suffer from headache, nausea, and flushing of the neck and face, after consumption of monosodium glutamate.
6. The FDA has classified MSG as a food ingredient that is 'generally recognized as safe'. However, people may suffer from chest pain, nausea, vomiting, weakness, headache, flushing, sweating, rapid heartbeat, tingling or burning sensation in the face, neck, and other areas, numbness, facial pressure or tightness, etc., after consumption of foods containing MSG. Usually, the symptoms are mild, and would go away on their own after some time.
7. The enzyme papain, is in fact used in preparations of various remedies for indigestion. So, a meat tenderizer that contains such enzymes should not lead to any side effects.

Risks factors on environment:

When this tenderized meat is thrown away as waste, when other animals like dog, cat or cow feeds on it, the same health issues may happen to them.

All together, it will create an unhealthy environment.

My opinion or concerns on this bio-application:

1. Please buy fresh meat, don’t buy stored meats, it will be very hard and that’s why you need to use Tenderizer.
2. Fresh meat is 70% more tender than the stored meat.
3. Please try to use natural tenderizer like curd, salt, lemon, papaya ect which is found in your home easily.
4. Eat healthy and stay healthy.