All great cooks know in order to make meat tender and moist a meat tenderizer should be used to season the meat. For example, meat tenderizer contains an enzyme that interacts with meat. If meat is coated with tenderizer and then placed in a refrigerator for a short time, how would the enzyme be affected? (AKS 1a1)(DOK 2) Question 6 options:

a. The meat would be would be broken down at a quicker.

b. The enzyme in the meat tenderizer would slow down since all enzymes work best at an optimal temperature.

c. The shape of enzyme in the meat tenderizer would be denatured.

d. It would no longer act as an enzyme.