New Enroll in RBI Grade B New Batch - Starts on May 21

    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

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