Investigation of the nature of meat tenderizers

A-Level: Biology

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Objective:
To find out that if softening meat by meat tenderizer is an enzymatic reaction and to investigate the possible enzymatic nature of the tenderizer.

Assumption:
The presence of clear zone around the well in the milk agar plate indicates that enzymatic reaction had taken place and the milk protein had been digested.

Procedures:
1. Use a straw and tooth-stick to remove three agar discs from each agar plate.
2. Label the three wells of each plate as follows:
A: untreated solution
B: boiled solution
C: distilled water
3. Boil 10cm3 of the solution of meat tenderizer by using boiling tube and Bunsen burner.
4. Use three droppers to drop three drops of untreated solution, boiled solution and distilled water to the wells labeled A, B, C of the three plates respectively.
5. Put the three plates inside the 37 C incubator for 4 hours.
6. Observe if there is the presence of clear zone and measure the diameter of the clear zone by a ruler.

Precautions:
1. Wear safety glasses when using Bunsen burner.
2. Do not look directly down the test tube.
3. Do not point the mouth of the test tube towards other people when holding a test tube for heating.
4. Turn off the Bunsen burner when it is not in use.
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