Why are meats tenderised?

1. To improve texture and palatability:

* Tough cuts: Tough cuts of meat, like chuck roast or flank steak, have a lot of connective tissue. This tissue is tough and chewy, making the meat difficult to eat. Tenderizing breaks down this connective tissue, making the meat more tender and easier to chew.

* Even cooking: Tenderizing can help distribute heat more evenly throughout thicker cuts of meat, leading to more consistent doneness.

* Enhanced flavor: Tenderizing allows flavors to penetrate more deeply into the meat, enhancing its overall taste.

2. To make cooking easier:

* Shorter cooking time: Tenderized meat cooks faster, reducing the time required for preparation.

* Increased versatility: Tenderizing allows for more cooking methods, as tough cuts can be used for dishes that normally require tender meat, like stir-fries or fajitas.

Methods of tenderizing:

There are various methods used to tenderize meat, including:

* Mechanical tenderizing: Using a meat mallet or tenderizing tool to physically break down the fibers.

* Chemical tenderizing: Using enzymes, like papain (from papaya) or bromelain (from pineapple), to break down proteins.

* Marinating: Using acidic ingredients like vinegar or lemon juice to soften the meat.

* Brining: Soaking the meat in a salt solution to absorb moisture and tenderize.

The specific method used depends on the cut of meat, desired texture, and cooking method.