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?

The papaya, especially the green one, is used as a tenderizer in boiling red meat. This is because of the property of papaya's skin and leaves contain enzymes called papain. When this papain get contact to red meat the connecting tissue of the meat easily breaks down