Answer:
The responding variable would be the meat becomes tenderized.
Step-by-step explanation:
The Green Papaya is rich in an enzyme known Papain and this is the compound which has the ability to break down meat fibres. Raw Papaya is almost tasteless and not sweet at all, which makes it a suitable choice for marinating meat successfully. Papain is an enzyme, present in the leaves, latex, root, and fruit of the papaya plant. As an enzyme, papain catalyses the breakdown of proteins by hydrolysis (addition of a water molecule). This means that papain is able to break down tough meat fibers and make meat more tender. Therefore, meat can cook faster when a papaya is added. Tasters characterized green papaya as “clean-tasting” and “like cucumber or jícama”; in fact, jícama and seeded cucumber make good substitutes if green papaya is unavailable. GREEN PAPAYA The firm white flesh of green papaya comes from the same fruit as orange papaya—it just hasn't ripened.