Republic
of the Philippines
Borongan
City
Sta.
Fe National High School
The
Feasibility of Papaya Extract as Meat Tenderizer
Researchers
Danica
Ghean Paligutan
Kent
Richard Amoyo
Lissa
Mae Calo-oy
Rea
Jane Abella
Kent
Roi Cidro
Ma.
Jenine Plaquia
Science
Investigatory Project Presented to
Ms.
Lannie Alamin
CONTENTS
Chapter
1 Introduction
a.
Background of the study
b.
Statement of the Problem
c.
Hypothesis
d.
Significance of the study
e.
Scope and Limitations
f.
Definition of Terms
Chapter
2 Review of Related Literature
Chapter
3 Methodology
a.
Materials
b
.Procedure
c.
Application
Chapter
4 Results and Discussions
a.
Findings
b.
Analysis of the Data
Chapter
5 Conclusion and Recommendation
Chapter
6 Bibliography
Acknowledgement
The researchers would like to express the deepest gratitude to the
following that without their help this project would not be possible:
First, to the parents of the researchers who are always there with
continuing support,morally and financially.
To Ms. Lannie Alamin, the researchers Research teacher who always
leading and helping the researchers to finish this investigatory project.
And almost God, who gave the researchers knowledge and strength for this
investigatory project.
Abstract
The study focuses in proving the papaya extract as a meat tenderizer.
The researchers used unripe papaya and meat. The materials needed are easily
found inside the houses.
The meat was soaked for 30 minutes into the papaya extract. The persons
who rated the experiment were satisfied of the right concentration of papaya
extract and rated it as “excellent”
With the presence of papain in the papaya extract the meat was
tenderize. It was prove that papaya extract can tenderizer meat.
CHAPTER 1
INTRODUCTION
A. Background of the Study
Meat is an animal flesh that is eaten as food. Meat is mainly composed
of water, protein and fat. The advents civilization such as chickens, sheep,
pigs and cattle and eventually their use in meat production on an industrial
scale.
Meat is an edible raw, but is normally eaten after it has been cooked
and seasoned or processed in a variety of ways. Unprocessed meat will spoil or
not within hours or days as a result of infection with and decomposition by
bacteria and fungi.
Most often, meat refers to the skeletal muscle and associated fat and
other tissues such as offal. Meat sometimes also used in a more restrictive
sense the flesh of mammalian species (pigs, cattle, lambs, etc.) raised and
prepared for human consumption to the exclusion of fish, other seafood, poultry
or other animals.
It is mostly the muscle tissue of an animal. Most animal is roughly 75%
water, 20% protein and 5% fat, carbohydrates and assorted proteins. Meat has
also collagens. The main structural protein of the various connective tissue of
animal.
This study uses the papaya extract. From the papaya the presence of
“Papain” revealed. Enzyme that can break down collagens in the meat and to make
the meat softer.
B. Statement of the Problem
The researchers aim to find out if papaya extract can tenderize meat.
a. General Objectives
The study seeks the possibility of using papaya extract as an effective
meat tenderizer.
b. Specific Objectives
Specifically, the study aims to answer the following question:
1. Can papaya extract be made into a
meat tenderizer?
2. What components does the papaya
extract have that can tenderize meat?
3. Is there a significant effect of
using the papaya extract as a meat tenderizer?
C. Hypothesis
Papaya extract can be made into a meat tenderizer.
There is a significance effect of the papaya extract in tenderizing meat
in terms of palatability, texture and tenderness of meat.
D. Significance of the Study
Many people will surely adore this project because it is cheaper than
commercialized tenderizer. Using the commercialized tenderizer it will cause
bigger expenses. So, instead of wasting a lot of money in buying commercialized
tenderizer you can now made your own meat tenderizer with fewer expenses.
The materials needed for this project are easily found inside our
houses. The researchers seek for this project to successfully help other people
in making their own home made tenderizer.
E. Scope and Limitations
The study focussed only on tenderizing of meat. This project is not used
to other kind of meat. Test was conducted to prove the capability of papaya
extract as meat tenderizer.
F. Definition of Terms
Meat-the flesh an animal used as food.
Papain-a protease in the juice of unripe
papaya that is used specially as a tenderizer for meat.
Enzyme-a substance in animals &
plants that helps to cause natural processes.
Tenderize-to makes the meat softer.
Collagens-the main structural protein
found in animal connective tissue.
CHAPTER 2
REVIEW OF RELATED LITERATURE
Papaya, papaw, pawpaw is a fruit of Carica Papaya. It is a tropical
fruit shaped like an elongated melon with edible orange flesh and small black
seeds. The papaya is a large tree-like plant with a single stem growing from 5
to 10 m (16 to 33 ft.) tall, with spirally arranged leaves confined to the top
of the trunk. The lower trunk is conspicuous scanned where leaves and fruit
were borne. The leaves are 50 to 70 cm (20-28 in.) in diameter, deeply
palmately lobed with seven lobes. Unusually for such large plants, the trees
are dioeciously. The tree is usually unbranched, unless lopped. The flowers are
similar in shape to the flowers of Plumeria, but are much smaller and wax-like.
They appear on the axils of the leaves, maturing into large fruit 15 to 45 cm
(5.9-17.7 in) long and 10-30 cm (3.9-17.8 in) in diameter.
The papaya is a fast-growing tree native to warm regions of America.
Gaining in popularity among tropical fruits worldwide, papaya is now ranked
third in total tropical fruit production after bananas and citrus fruits.
Global papaya production has grown significantly over the last few years. It is
widely cultivated for its fruit, both for eating and for papain production.
Both green papaya fruit and the tree’s latex are rich in papain, a protease
used for tenderizing meat. Its ability to break down tough meat fibers was used
for thousand years by Indigenous Americans.
The papaya is also used for tenderizing meat because it is rich in
papain. However, salt can also tenderize meat. As the meat draws some of the
salt backs in, the salt breaks down the protein and improves the steak’s
textures. Actually, if papaya juices which rich in papain and salt will be
combined for the meat, it makes softer and palatable for cooking.
CHAPTER 3
METHODOLOGY
A. Materials
The researchers use one piece of unripe papaya, 4 tablespoon of salt and
sugar, bowl, cups, grater, peeler, knife and strainer.
B. Procedure
The researchers collect all the materials needed. The gathered unripe
papaya cutted and grated. Then squeeze to get the juice, the strained from the
grated papaya and measure exactly 4 cups. After getting the juice, add 4
tablespoon of salt and sugar the mix.
C. Application
To determine the effect of papaya extract in tenderizing meat, add 5
cups of the extract to the 1/4 kg. meat. For the commercialized tenderizer add
4 tablespoon to the 1/4 kg. of meat. Soak it for 30 minutes, and record the
observations.
CHAPTER 4
RESULTS AND DISCUSSIONS
A. Findings
The researchers ask three person to rate the meat in terms of
palatability, texture and tenderness of meat.
Table 1
Scores 10 respondents of papaya extract and commercialized tenderizer.
|
|
Palatability
|
||
|
Papaya
Extract
|
6
|
5
|
4
|
|
Commercialized
Tenderizer
|
4
|
5
|
6
|
Table 2
Scores 10 respondents of papaya extract and commercialized tenderizer.
|
|
Texture
|
||
|
Papaya
Extract
|
4
|
5
|
4
|
|
Commercialized
Tenderizer
|
6
|
5
|
6
|
Table 3
Scores 10 respondents of papaya extract and commercialized tenderizer.
|
|
Tenderness
|
||
|
Papaya
Extract
|
5
|
7
|
6
|
|
Commercialized
Tenderizer
|
5
|
3
|
4
|
B. Analysis of the Data
Table 1
Shows the palatability of meat using the papaya extract compare to
commercialized tenderizer. The respondents perceived that using papaya extract is more palatable than
commercial one.
Table 2
Shows that the respondents perceived that using papaya extract has a
better texture that commercial one.
Table 3
Shows the tenderness of meat using papaya extract compared to
commercialized tenderizer. Majority of the respondents trust that papaya
extract when it comes to tenderness.
CHAPTER 5
CONCLUSION AND RECOMMENDATION
A. Conclusion
Using the results as bases, papaya extract can tenderize meat. It is
more effective than commercial one.
There is a significant effect of papaya extract in tenderizing of meat
with the rating of papaya extract compared commercialized tenderizer. Papaya
extract is feasible as a substitute for commercialized tenderizer.
B. Recommendation
Based on the foregoing data, here are the recommendations given; Papaya
fruits are recommended for tenderization. For the other researchers, further
study other fruit which can tenderize meat.
CHAPTER 6
BIBLIOGRAPHY
3.
food.hack.wonderhowto.com/meat-tenderizer
