In Indian cuisine, sometimes a papaya is added to make meat cook faster. Which of the following is a plausible explanation of why this method speeds the chemical changes that occur during cooking?


A: Enzymes in the papaya absorb energy from the meat's molecules, thereby increasing the temperature of the meat and hastening the cooking process.


B: Papaya contains the enzyme papain, which breaks down some of the meat's proteins, thereby hastening the cooking process.


C: Papaya contains the enzyme papain, which strengthens the bonds among the meat's proteins, thereby hastening the cooking process.