In indian cuisine, sometimes a papaya is added to make meat cook faster. why does this method work? papaya increase the temperature of the meat, hastening the cooking process. papaya has the enzyme papain, which tenders the meat tissues, hastening the cooking process. papaya has the enzyme papain, which increases the ph of the meat recipe, hastening the cooking process.

Papaya has the enzyme papain, which tenders the meat tissues, hastening the cooking process.

Explanation:

An enzyme papain is found in latex, root, leaves and fruits of papaya plant.

It breaks down protein by hydrolysis reaction i.e. by addition of a water molecule.

Hence, it can breakdown the tough protein fibers of meat making it tender and fastening the cooking process.

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not sure if this is what you'r looking for eubacteria and archaebacteria