Knowing how to rapidly tenderize meat is useful whether you want to prepare a complete steak or simply have some tender meat for a quick lunch. Marinating and enzymatic tenderization are two methods that can be used for this purpose. Don't forget to check out our tips for cooking of tender beef stew.
Marinating
Tenderizing meat with marinades is a fast and simple method for improving the meat's taste. The tough fibers in meat can also be broken down by using acidic compounds to tenderize the flesh.
To improve the marinade's taste and tenderizing effects, use acidic substances like lemon juice or vinegar. How quickly your meat tenderizes is dependent on the concentration of the acid used.
The best marinades give flavor and moisture to the meat using oil and herbs. To make beef firmer, acidic chemicals such as vinegar or lemon juice can help break down the surface proteins.
Meat can also be tenderized with the use of enzymes like papain. Papaya is the source of this protein-digesting enzyme. Pineapple marinades are a great illustration of marinades that make use of enzymes.
Meat enzymes are useful for digesting tough connective tissues and liquefying proteins. This method has the potential to produce delicate, easy-to-digest meat.
Tenderization by Enzymes
Meat tenderization with enzymes has been accomplished in a number of ways. Researchers have looked at how enzymatic tenderization impacts the flavor of meat. Chemical, mechanical, and external approaches all fall under this category. Enzymes, which originate in plants, are one such method that has been studied extensively. These enzymes are very effective proteolytic agents.
Enzymes can be divided into two categories. To begin, there are proteases found in plants. Meat can be tenderized to a higher extent using these enzymes than with naturally occurring enzymes. Unfortunately, they have poor selectivity for proteins found in meat. As a result, keeping tabs on the tenderization procedure might be challenging.
Second, there are plant-based sulfhydryl proteases. The use of these enzymes might increase the market price of cheaper cuts of beef. Yet, they lack the specificity of naturally occurring proteases. Temperature, pH, and concentration all have an impact on the enzymatic activity of these enzymes.
The papaya plant secretes the proteolytic enzyme papain. It can break down myofibrillar and collagen proteins. The meat's structure is also distorted because of this.
Tenderizing by Heating
Tenderizing meat is not always easy. Several methods exist that can be of assistance. Tenderizing meat before cooking might help make it more manageable for your teeth and gums.
Acidic marinades are commonly used to tenderize meat. When the acid breaks down muscle fiber protein, the flesh becomes more soft. Meat can also be seasoned using a marinade.
Pounding the meat is another method to tenderize it. The meat can be pounded using a mallet or a plastic bag. The meat's fibers will be loosened up in this way, making it more manageable to chew.
Meat that has been treated with baking soda is likewise more tender. To achieve this, you can apply a paste made from baking soda and water on the meat. When used topically, baking soda is most effective. On the other hand, it may be utilized internally as well.
Tenderizing can also be accomplished by heat treatment. Both dry and moist heat can be used with this. Thermal tenderization is an effective method for tenderizing meat that has a lot of collagen. However, the therapy must be applied cautiously and carefully so as not to damage the collagen.
Mallet in Hand
Tenderizing meat with a mallet is an easy technique to enhance its appearance and taste. In addition, it prevents the meat from drying out and becoming curly.
The mallet looks like a giant flat-headed hammer. The mallet's two faces are completely unique from one another. The flesh may be pounded thin or a large hole can be drilled using this tool. In addition, some mallets have a metal disk at one end.
You may use it to grind meat or tenderize an entire roast. Even thicker slices of beef may be pressed thin with its help. It's great for your wrists and makes better meals overall. It's also simple to disinfect after use.
While pounding the flesh, it's crucial to apply just the right amount of force. Meat can separate into connective fibers if too much power is applied to it. The tender parts of beef can be pulverized as well.
