Fresh pineapple juice contains a proteolytic enzyme. Would canned pineapple juice be as effective as a tenderizing agent? Why?
Fresh pineapple juice contains bromelin. Canned pineapple juice, however, would be a poor tenderizing agent because the canning process inactivates the proteolytic enzyme in order to preserve the pineapple.
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Indicate whether the statement is true or false.
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