How does papain enzyme help in the softening of meat?

Papain is a proteolytic enzyme derived from papaya that breaks down proteins in meat, leading to tenderization. By hydrolyzing peptide bonds, papain disrupts the muscle fibers and connective tissues, making the meat softer and easier to chew. Its effectiveness is enhanced when the meat is marinated with papain, allowing for better penetration and enzymatic action. This natural tenderizing process can significantly improve the texture of tougher cuts of meat.