Tenderizing
Encyclopedia
In cooking
, tenderizing is a process to break down collagen
s in meat
to make it more palatable for consumption.
There are a number of ways to tenderize meat:
Cooking
Cooking is the process of preparing food by use of heat. Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economic, and cultural traditions. Cooks themselves also vary widely in skill and training...
, tenderizing is a process to break down collagen
Collagen
Collagen is a group of naturally occurring proteins found in animals, especially in the flesh and connective tissues of mammals. It is the main component of connective tissue, and is the most abundant protein in mammals, making up about 25% to 35% of the whole-body protein content...
s in meat
Meat
Meat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as organs and offal...
to make it more palatable for consumption.
There are a number of ways to tenderize meat:
- Mechanical tenderization, such as poundingMeat tenderizerA meat tenderizer is hand-powered tool used to tenderize slabs of meat in preparation for cooking the meat. Although a meat tenderizer can be made out of virtually any object there are three types that manufactured specifically for tenderizing meat. The first, most common, is a tool that resembles...
or piercing. - The tenderization that occurs through cooking, such as braisingBraisingBraising , is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour...
. - Tenderizers in the form of naturally occurring enzymeEnzymeEnzymes are proteins that catalyze chemical reactions. In enzymatic reactions, the molecules at the beginning of the process, called substrates, are converted into different molecules, called products. Almost all chemical reactions in a biological cell need enzymes in order to occur at rates...
s, which can be added to food before cooking.- Examples of enzymes used for tenderizing : papainPapainPapain, also known as papaya proteinase I, is a cysteine protease enzyme present in papaya and mountain papaya .-Papain family:...
from papayaPapayaThe papaya , papaw, or pawpaw is the fruit of the plant Carica papaya, the sole species in the genus Carica of the plant family Caricaceae...
, bromelainBromelainBromelain is a pineapple extract thought to be effective for reducing swelling , especially of the nose and sinuses, after surgery or injury. It may also be used for a variety of other effects that remain scientifically unconfirmed and not authorized by regulatory authorities like the Food and Drug...
from pineapplePineapplePineapple is the common name for a tropical plant and its edible fruit, which is actually a multiple fruit consisting of coalesced berries. It was given the name pineapple due to its resemblance to a pine cone. The pineapple is by far the most economically important plant in the Bromeliaceae...
and actinidin from kiwifruitKiwifruitThe kiwifruit, often shortened to kiwi in many parts of the world, is the edible berry of a cultivar group of the woody vine Actinidia deliciosa and hybrids between this and other species in the genus Actinidia....
.
- Examples of enzymes used for tenderizing : papain
- MarinatingMarinationMarination is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origins of the word allude to the use of brine in the pickling process, which led to the technique of adding flavor by immersion in liquid...
the meat with e.g. vinegarVinegarVinegar is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods generally are used with traditional...
, wineWineWine is an alcoholic beverage, made of fermented fruit juice, usually from grapes. The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, or other nutrients. Grape wine is produced by fermenting crushed grapes using various types of yeast. Yeast...
or lemon juiceLemon juiceThe lemon fruit, from a citrus plant, provides a useful liquid when squeezed. Lemon juice, either in natural strength or concentrated, is sold as a bottled product, usually with the addition of preservatives and a small amount of lemon oil.-Uses:...
. - BriningBriningIn cooking, brining is a process similar to marination in which meat is soaked in brine before cooking.Brining makes cooked meat moister by hydrating the cells of its muscle tissue before cooking, via the process of osmosis, and by allowing the cells to hold on to the water while they are cooked,...
the meat in a salt solution (brineBrineBrine is water, saturated or nearly saturated with salt .Brine is used to preserve vegetables, fruit, fish, and meat, in a process known as brining . Brine is also commonly used to age Halloumi and Feta cheeses, or for pickling foodstuffs, as a means of preserving them...
). - Dry aging of meat at 0 to 2 °C (32 to 35.6 F).