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?

The enzyme would be deactivated.

Explanation:

Enzymes are usually deactivated by low temperatures.

Enzymes are proteinous in nature, function by catalyzing biological reactions, and have a particular range of temperatures where they function optimally. Above these temperatures, the catalyzing attribute of enzymes gradually declines till they are denatured by high temperature and below the optimal temperature, their catalyzing attributes also decline. However, instead of being denatured by very low temperatures, they become deactivated instead.

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