Some chefs sometimes wrap meat in papaya leaves and the meat is marinated for five hours before it is cooked. What is the purpose of wrapping with papaya leaves? (in biology terms)

See the explanation below.

Explanation:

Marinades serve two different functions: as a tenderizer and flavor enhancer.

Depending on the cut and type of meat, it may need a little assistance to bring it to a palatable range of tenderness. Certain plant and fungi enzymes and acids can break down muscle and connective proteins in meats.

As far back as pre-Columbian Mexico, cooks found that wrapping meats in papaya leaves before cooking made for more tender results. The active enzyme in the papaya leaves is papain, now refined from papayas and commercially available. The connective tissue that comes in direct contact with the protein-digesting enzymes gets broken down. These tenderizing enzymes also reduce the capability of the meat to hold its juices, resulting in greater fluid loss and thus drier meat.

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