breaking down of proteins

Pepsin is a protease found in the stomach.

TT1: Meat is slowly broken down into amino acids because pepsin is at a pH that isn't its optimum

TT2: Nothing will really happy. The meat might be broken down by the acid, but not into amino acids.

TT3: Meat is quickly broken down as HCl is about pH 1-2 and this is the optimum for pepsin to work and therefore the meat's quickly broken down into amino acids

thankyou so much for the help but in tt2 i need to be 100% sure that that is the true reaction when the meat comes into contact with hcl

HCl does two things, it activates digestive enzymes like pepsin (in the stomach) and it lowers the pH to around 2 causing proteins in the food to denature and unravel, this gives the digestive enzymes better access to cleave off amino acids from the peptide chain.