A10 : Proteolytic Effect of Fruit Enzyme Homogenate on Beef with Varying Degrees of Doneness
| Students | Ethan Chiang
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| School | HCDSB - St. Andrew Elementary School - Oakville |
| Level | Junior 7/8 - Grade 8 |
| Group | Group 3 - Health Sciences II |
| Abstract | The objective of this study was to investigate the proteolytic effect of fruit enzyme homogenate on beef with varying degrees of doneness (raw, rare, medium rare, medium, well-done), including to determine which doneness level of beef protein could be degraded the most for optimal health, and to discover which fruit enzyme, pineapple or kiwi has stronger proteolytic activity on beef protein digestion. |