Meat tenderizer contains an enzyme that breaks down meat quickly at room temperature. If meat is coated with tenderizer and then placed in a refrigerator, how would the enzyme be affected?

The enzyme would be deactivated

Explanation:

If a meat coated with tenderizer is placed in a refrigerator, the cold environment of the refrigerator would deactivate the enzyme.

Enzymes are generally sensitive to temperature with high temperature capable of destroying the polypeptide bonds that hold the amino acids together thus denaturing their proteinous nature.  At low temperatures, the molecules of the enzyme move less and less until the enzyme becomes deactivated.

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