Why tenderloin meat is soft?

1. Location: The tenderloin is a muscle that is located near the spine of the animal, where it is protected from vigorous activity and weight-bearing. This lack of extensive use keeps the muscle fibers tender and delicate.

2. Muscle Structure: Compared to other muscles, tenderloin consists of smaller, finer muscle fibers. These fibers are more loosely connected and contain less collagen. Collagen, a protein responsible for providing strength and structure to muscle tissue, can make meat tougher.

3. Low Connective Tissue: Tenderloin meat has a relatively low amount of connective tissue. These connective tissues can contribute to the toughness of meat, as they require longer cooking times to break down and become tender. The low connective tissue content in the tenderloin makes it more naturally tender.

4. Lack of Use: In general, muscles that are used more often tend to be tougher. The tenderloin is one of the most tender muscles in the animal due to its minimal involvement in physical activity.

5. Enzyme Activity: Meat tenderness can also be influenced by naturally occurring enzymes within the muscle tissue. Tenderloin meat contains higher levels of certain enzymes, such as cathepsins, which help break down muscle fibers and proteins, resulting in a softer texture.

It's important to note that the tenderness of tenderloin meat can also vary depending on the specific cut and the animal from which it comes, as well as aging and cooking techniques.