Why does marinating meat tenderize it?

Marinating meat tenderizes it by breaking down the proteins and connective tissues that make the meat tough. This is done through a process called proteolysis, which is the breakdown of proteins by enzymes. The enzymes in marinades can come from a variety of sources, including acids (such as vinegar or lemon juice), enzymes (such as papain or bromelain), or salt.

When the meat is exposed to the enzymes in the marinade, they begin to break down the proteins on the surface of the meat. This process continues over time, and as the meat marinates, the enzymes will penetrate deeper into the meat, tenderizing it throughout.

In addition to tenderizing the meat, marinades can also add flavor and moisture. The acids in marinades can help to break down the proteins in the meat, making them more receptive to the flavors of the marinade. The salt in marinades can also help to draw moisture into the meat, making it more juicy.

Marinating meat is a great way to make it more tender and flavorful. It is a simple process that can be done with a variety of different ingredients.