What breaks down connective tissue and tenderizes meat during cooking?

The primary factor that breaks down connective tissue and tenderizes meat during cooking is heat.

Here's how it works:

* Collagen: Connective tissue in meat is primarily made up of collagen. Collagen is a protein that forms long, fibrous strands.

* Heat and Collagen: When exposed to heat, the collagen fibers begin to unravel and break down. This process is called denaturation.

* Gelatin: As collagen breaks down, it transforms into gelatin, which is a softer, more pliable protein. Gelatin contributes to the juicy and tender texture of cooked meat.

Other factors that contribute to tenderization:

* Moisture: Moist heat methods like braising and stewing help to break down collagen by keeping the meat moist.

* Time: Longer cooking times allow for more collagen breakdown, resulting in a more tender product.

* Acids: Marinades containing acids like vinegar or lemon juice can help to tenderize meat by breaking down the protein structure.

* Enzymes: Some commercial tenderizers contain enzymes that specifically target collagen and break it down.

Important Note: The amount of connective tissue in a cut of meat will vary. Tougher cuts with more collagen require longer cooking times and moist heat methods to achieve tenderness.