The Meat Tenderizer

︎ Creators:  Dani Epstein, Farida Abousteit, Monica Bhyrappa 
︎ Supervisors:  Peter Yeadon, Brynn Trusewicz, Joy Ko 

The research team conducted a broad range of experiments exploring how substances used for tenderizing meat affect other bio-based materials, such as leather, plant fibers, fruit, beans, oils, sponges, bread, tofu, and more. The experiments revealed some surprising changes, with respect to texture, color, and wetness. 

For instance, in one experiment, the team tenderized a piece of leather with bromelain and papain enzymes. After treatment, the leather had a more pliable texture and a darker color, indicating the enzymes had broken down some of the material's structure. In another experiment, the team found that when beans and mushrooms were tenderized, they became softer and some of their moisture was released.

In most cases, the team found that the tenderization process had changed the texture, color, wetness, and other properties of the material. 

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