What are enzymes made from meat byproducts called?

The focus of the question is on enzymes derived specifically from meat byproducts. The correct choice highlights pancreatic enzymes, which include trypsin, that are extracted from the pancreas of animals, often used in various medical and industrial applications.

Trypsin is a type of serine protease that is essential for the digestion of proteins, breaking them down into smaller peptides. This process occurs in the small intestine, where trypsin plays a crucial role in the digestive enzyme cascade, making it a key component of proteolytic activity.

Other choices present enzymes that serve different functions or come from other sources. Proteases and lipases, while relevant to digestion, do not specifically refer to the enzymes derived uniquely from meat byproducts. Amylases and cellulases are primarily involved in starch and cellulose breakdown, respectively, and are not related to meat. Carbohydrases and peptidases, although important, do not pinpoint the origin related to meat byproducts specifically as pancreatic enzymes do. Thus, the option relating to pancreatic and trypsin directly addresses the question of enzymes sourced from meat, making it the correct selection.