Papaya Skin
The Feasibility of Papaya (Carica papaya)
Skin Extract as a Potential
Meat Tenderizer
A Science Investigatory Project
Submitted as an entry to
The Local Science Fair
Of the University of the Immaculate Conception
Proponents:
Jema Christine Enrile
Grace Anne Ilaya
Rod Peter Mendez
IV-St. Anne
Ms. Genavaive Melendres
Project Adviser
Abstract
This study is aimed to determine the feasibility of the papaya (carica papaya) skin extract to become a meat tenderizer. This means that the extract taken from the papaya skin, whether it ripe or unripe, may be effective if used as a tenderizer for meat. The proponents aim to develop an organic meat tenderizer for the safety of the consumers. However, the research is only limited to the beef and pork. According to the gathered data, the papaya skin’s extract is effective in tenderizing the meat. It is even more effective than mechanically tenderizing the meat. The pounded meat became less appetizing instead of making it more enticing. The cause for the meat to become tenderized is the enzyme present in the papaya skin extract. The term used for this enzyme is papain. During the experiment, the ripe papaya skin was sliced then extracted. The same procedure was followed with the unripe papaya skin. The extracts are separated in a bowl. The extracts were applied to two different sets of meat, the beef and pork. The beef and pork were also pounded. Another set was set aside as the control variable. The result shows that after 15 minutes, the meat and pork were tender. When they were cooked, they were still tender and ready to eat. The papaya skin extract did not change the taste of the meat. Thus, the cooks and the housewives will be truly benefited because of this study. They will be able to afford a meat tenderizer that is safe and organic.
ii
Acknowledgement
The proponents would like to thank the following persons who helped us in making this study. To our parents, Mr. and Mrs. Ilaya, Mr. and
Skin Extract as a Potential
Meat Tenderizer
A Science Investigatory Project
Submitted as an entry to
The Local Science Fair
Of the University of the Immaculate Conception
Proponents:
Jema Christine Enrile
Grace Anne Ilaya
Rod Peter Mendez
IV-St. Anne
Ms. Genavaive Melendres
Project Adviser
Abstract
This study is aimed to determine the feasibility of the papaya (carica papaya) skin extract to become a meat tenderizer. This means that the extract taken from the papaya skin, whether it ripe or unripe, may be effective if used as a tenderizer for meat. The proponents aim to develop an organic meat tenderizer for the safety of the consumers. However, the research is only limited to the beef and pork. According to the gathered data, the papaya skin’s extract is effective in tenderizing the meat. It is even more effective than mechanically tenderizing the meat. The pounded meat became less appetizing instead of making it more enticing. The cause for the meat to become tenderized is the enzyme present in the papaya skin extract. The term used for this enzyme is papain. During the experiment, the ripe papaya skin was sliced then extracted. The same procedure was followed with the unripe papaya skin. The extracts are separated in a bowl. The extracts were applied to two different sets of meat, the beef and pork. The beef and pork were also pounded. Another set was set aside as the control variable. The result shows that after 15 minutes, the meat and pork were tender. When they were cooked, they were still tender and ready to eat. The papaya skin extract did not change the taste of the meat. Thus, the cooks and the housewives will be truly benefited because of this study. They will be able to afford a meat tenderizer that is safe and organic.
ii
Acknowledgement
The proponents would like to thank the following persons who helped us in making this study. To our parents, Mr. and Mrs. Ilaya, Mr. and
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