How does lemon juice effect the solidity of a gelatin if meat tenderizer is added to gelatin?

Lemon juice contains citric acid, which is a weak acid. When citric acid is added to gelatin, it causes the gelatin to break down into smaller molecules, which makes it less solid. Meat tenderizer contains an enzyme called bromelain, which also breaks down proteins. When bromelain is added to gelatin, it has a similar effect to lemon juice, causing the gelatin to break down and become less solid.

The combination of lemon juice and meat tenderizer can therefore make gelatin very soft or even liquid. This can be useful if you want to make a gelatina dessert that is very smooth and creamy. However, if you want to make a gelatin dessert that is firm and holds its shape, it is best to avoid adding lemon juice or meat tenderizer.

Here is a table summarizing the effects of lemon juice and meat tenderizer on gelatin:

| Ingredient | Effect on Gelatin |

|---|---|

| Lemon juice | Breaks down gelatin into smaller molecules, making it less solid |

| Meat tenderizer | Breaks down gelatin into smaller molecules, making it less solid |

| Combination of lemon juice and meat tenderizer | Can make gelatin very soft or even liquid |