This document presents a study on using papaya extract as a meat tenderizer. Researchers tested papaya extract against a commercial tenderizer by soaking meat in each for 30 minutes. Respondents then rated the meat on palatability, texture, and tenderness. The papaya extract received higher ratings in all three categories. Analysis found papaya extract to be a more effective and feasible meat tenderizer than the commercial product. The researchers concluded that papaya extract, due to its papain content, can successfully tenderize meat.

1. Republic of the Philippines
Borongan City
Sta. Fe National High School
The Feasibility of Papaya Extract as Meat Tenderizer
Researchers
Danica Ghean Paligutan
Kent Richard Amoyo
Lissa Mae Calo-oy
Rea Jane Abella
Kent Roi Cidro
Ma. Jenine Plaquia
Science Investigatory Project Presented
to Ms. Lannie Alamin

2. Acknowledgement
The researchers would like to express the deepest gratitude to the following that without
their help this project would not be possible:
First, to the parents of the researchers who are always there with continuing support,morally
and financially.
To Ms. Lannie Alamin, the researchers Research teacher who always leading and helping
the researchers to finish this investigatory project.
And almost God, who gave the researchers knowledge and strength for this investigatory
project.

3. CONTENTS
Chapter 1 Introduction
a. Background of the study
b. Statement of the Problem
c. Hypothesis
d. Significance of the study
e. Scope and Limitations
f. Definition of Terms Chapter
2 Review of Related Literature
Chapter 3 Methodology
a. Materials
b .Procedure
c. Application
Chapter 4 Results and Discussions
a. Findings
b. Analysis of the Data
Chapter 5 Conclusion and Recommendation
Chapter 6 Bibliography

4. Abstract
The study focuses in proving the papaya extract as a meat tenderizer. The researchers used
unripe papaya and meat. The materials needed are easily found inside the houses.
The meat was soaked for 30 minutes into the papaya extract. The persons who rated the
experiment were satisfied of the right concentration of papaya extract and rated it as “excellent”
With the presence of papain in the papaya extract the meat was tenderize. It was prove
that papaya extract can tenderizer meat.

5. CHAPTER 1
INTRODUCTION
A. Background of the Study
Meat is an animal flesh that is eaten as food. Meat is mainly composed of water, protein and
fat. The advents civilization such as chickens, sheep, pigs and cattle and eventually their use in
meat production on an industrial scale.
Meat is an edible raw, but is normally eaten after it has been cooked and seasoned or
processed in a variety of ways. Unprocessed meat will spoil or not within hours or days as
a result of infection with and decomposition by bacteria and fungi.
Most often, meat refers to the skeletal muscle and associated fat and other tissues such as
offal. Meat sometimes also used in a more restrictive sense the flesh of mammalian species
(pigs, cattle, lambs, etc.) raised and prepared for human consumption to the exclusion of fish,
other seafood, poultry or other animals.
It is mostly the muscle tissue of an animal. Most animal is roughly 75% water, 20%
protein and 5% fat, carbohydrates and assorted proteins. Meat has also collagens. The main
structural protein of the various connective tissue of animal.
This study uses the papaya extract. From the papaya the presence of “Papain” revealed.
Enzyme that can break down collagens in the meat and to make the meat softer.

6. B. Statement of the Problem
The researchers aim to find out if papaya extract can tenderize meat.
a. General Objectives
The study seeks the possibility of using papaya extract as an effective meat tenderizer.
b. Specific Objectives
Specifically, the study aims to answer the following question:
1. Can papaya extract be made into a meat tenderizer?
2. What components does the papaya extract have that can tenderize meat?
3. Is there a significant effect of using the papaya extract as a meat tenderizer?
C. Hypothesis
Papaya extract can be made into a meat tenderizer.
There is a significance effect of the papaya extract in tenderizing meat in terms of
palatability, texture and tenderness of meat.
D. Significance of the Study
Many people will surely adore this project because it is cheaper than commercialized
tenderizer. Using the commercialized tenderizer it will cause bigger expenses. So, instead of
wasting a lot of money in buying commercialized tenderizer you can now made your own
meat tenderizer with fewer expenses.
The materials needed for this project are easily found inside our houses. The researchers seek for
this project to successfully help other people in making their own home made tenderizer.

7. E. Scope and Limitations
The study focussed only on tenderizing of meat. This project is not used to other kind of meat.
Test was conducted to prove the capability of papaya extract as meat tenderizer.
F. Definition of Terms
Meat-the flesh an animal used as food.
Papain-a protease in the juice of unripe papaya that is used specially as a tenderizer for meat.
Enzyme-a substance in animals & plants that helps to cause natural processes.
Tenderize-to makes the meat softer.
Collagens-the main structural protein found in animal connective tissue.

8. CHAPTER 2
REVIEW OF RELATED LITERATURE
Papaya, papaw, pawpaw is a fruit of Carica Papaya. It is a tropical fruit shaped like an
elongated melon with edible orange flesh and small black seeds. The papaya is a large tree-like
plant with a single stem growing from 5 to 10 m (16 to 33 ft.) tall, with spirally arranged leaves
confined to the top of the trunk. The lower trunk is conspicuous scanned where leaves and fruit
were borne. The leaves are 50 to 70 cm (20-28 in.) in diameter, deeply palmately lobed with
seven lobes. Unusually for such large plants, the trees are dioeciously. The tree is usually
unbranched, unless lopped. The flowers are similar in shape to the flowers of Plumeria, but are
much smaller and wax-like. They appear on the axils of the leaves, maturing into large fruit 15 to
45 cm (5.9-17.7 in) long and 10-30 cm (3.9-17.8 in) in diameter.
The papaya is a fast-growing tree native to warm regions of America. Gaining in popularity
among tropical fruits worldwide, papaya is now ranked third in total tropical fruit production after
bananas and citrus fruits. Global papaya production has grown significantly over the last few years.
It is widely cultivated for its fruit, both for eating and for papain production. Both green papaya fruit
and the tree’s latex are rich in papain, a protease used for tenderizing meat. Its ability to break down
tough meat fibers was used for thousand years by Indigenous Americans.
The papaya is also used for tenderizing meat because it is rich in papain. However, salt can
also tenderize meat. As the meat draws some of the salt backs in, the salt breaks down the protein
and improves the steak’s textures. Actually, if papaya juices which rich in papain and salt will be
combined for the meat, it makes softer and palatable for cooking.

9. CHAPTER 3
METHODOLOGY
A. Materials
The researchers use one piece of unripe papaya, 4 tablespoon of salt and sugar, bowl, cups,
grater, peeler, knife and strainer.
B. Procedure
The researchers collect all the materials needed. The gathered unripe papaya cutted and
grated. Then squeeze to get the juice, the strained from the grated papaya and measure exactly
4 cups. After getting the juice, add 4 tablespoon of salt and sugar the mix.
C. Application
To determine the effect of papaya extract in tenderizing meat, add 5 cups of the extract to
the 1/4 kg. meat. For the commercialized tenderizer add 4 tablespoon to the 1/4 kg. of meat.
Soak it for 30 minutes, and record the observations.

10. CHAPTER 4
RESULTS AND DISCUSSIONS
A. Findings
The researchers ask three person to rate the meat in terms of palatability, texture and
tenderness of meat.
Table 1
Scores 10 respondents of papaya extract and commercialized tenderizer.
Palatability
Papaya Extract 6 5 4
Commercialized 4 5 6
Tenderizer
Table 2
Scores 10 respondents of papaya extract and commercialized tenderizer.
Texture
Papaya Extract 4 5 4
Commercialized 6 5 6
Tenderizer
Table 3
Scores 10 respondents of papaya extract and commercialized tenderizer.
Tenderness
Papaya Extract 5 7 6
Commercialized 5 3 4
Tenderizer

11. B. Analysis of the Data
Table 1
Shows the palatability of meat using the papaya extract compare to commercialized
tenderizer. The respondents perceived that using papaya extract is more palatable than
commercial one.
Table 2
Shows that the respondents perceived that using papaya extract has a better texture
that commercial one.
Table 3
Shows the tenderness of meat using papaya extract compared to commercialized
tenderizer. Majority of the respondents trust that papaya extract when it comes to tenderness.

12. CHAPTER 5
CONCLUSION AND RECOMMENDATION
A. Conclusion
Using the results as bases, papaya extract can tenderize meat. It is more effective than
commercial one.
There is a significant effect of papaya extract in tenderizing of meat with the rating of
papaya extract compared commercialized tenderizer. Papaya extract is feasible as a substitute
for commercialized tenderizer.
B. Recommendation
Based on the foregoing data, here are the recommendations given; Papaya fruits are
recommended for tenderization. For the other researchers, further study other fruit which
can tenderize meat.

13. CHAPTER 6
BIBLIOGRAPHY
1. http://en.wikipedia.com/wiki/papaya
2. www.filipinochow.com/green-papaya-meat-tenderizer
3. food.hack.wonderhowto.com/meat-tenderizer