AMSA Food Safety & Science Certification Practice Test 2026 - Free Food Safety Practice Questions and Study Guide

The enzyme found in pineapples that is known for its meat-tenderizing properties is bromelain. Bromelain is a type of protease, which means it breaks down proteins into smaller peptides or amino acids. This enzyme works specifically by cleaving the peptide bonds in proteins, which helps to soften the meat fibers, making the meat more tender when it is marinated with pineapple.

Bromelain is extracted from both the fruit and the stem of the pineapple and is commonly used in various meat tenderizing applications in cooking. The effectiveness of bromelain as a meat tenderizer is why it is often recommended in marinades for tougher cuts of meat, enhancing both texture and flavor.

While protease refers to a broader category of enzymes that includes bromelain, the correct answer specifically highlights bromelain itself, as it is the particular enzyme derived from pineapples that is most widely recognized for its tenderizing capabilities. Amylase, on the other hand, is an enzyme that breaks down carbohydrates, and pepsin is a digestive enzyme found in the stomach that starts the digestion of proteins but is not derived from pineapple.