📢 Too many exams? Don’t know which one suits you best? Book Your Free Expert 👉 call Now!


    âš¡ Azaadi sale - Celebrate Independence Day with Flat 55% Off On all courses! 13 to 17 Aug âš¡ Enroll Now

    Question

    For tenderization of meat,the enzyme is used:

    A Papain Correct Answer Incorrect Answer
    B bromelain Correct Answer Incorrect Answer
    C ficin Correct Answer Incorrect Answer
    D All of these Correct Answer Incorrect Answer

    Solution

    In the food industry, different proteases such as bromelain, papain, ficin, actinidin, and calpain are widely used for proteolytic degradation, to improve meat tenderness

    Practice Next
    ask-question

    Not sure which exam is best for you Talk to our expert

    Get My Free Call