Meat Tenderizing Techniques Flashcards

What involves pounding or piercing the meat?

What method uses heat to break down connective tissues in meat?

What is added to marinades to assist in tenderizing meat?

Which of the following is NOT included in the eleven meat tenderizers mentioned?

What type of salt is recommended for tenderizing meat?

What natural tenderizer is found in tea?

What type of liquids can soften muscle fibers?

Why are tomatoes used in barbecue sauces?

Which alcoholic beverage is known for both adding flavor and tenderizing meat?

What effect does the acidity in cola have on meat?

What compound found in ginger aids in tenderizing meat?

What role does coffee play in meat preparation?

How do buttermilk and yogurt contribute to meat tenderization?

What do figs, pineapple, kiwis, and papaya contain that makes them effective for tenderizing?

What is the effect of baking soda on meat?

What is the recommended maximum time for meat to stay in a straight acid liquid?

What is advised for marinating meat for a longer period?

Mechanical Tenderization: Involves pounding or piercing meat to break down fibers.
Thermal Tenderization: Heating meat helps to break down connective tissues for a tender texture.
Enzymatic Tenderization: Incorporating fruits into marinades introduces natural enzymes that tenderize meat.

Salt: Use kosher or sea salt to enhance texture; it draws salt back into the meat, breaking down proteins.
Tea: Contains tannins that act as a natural tenderizer.
Wine, Citrus Juices, Vinegar: Acidic substances that soften muscle fibers effectively.
Tomato-based Sauces: Tomatoes' acidity makes them popular in barbecue sauces, aiding in meat tenderization.
Beer: Adds flavor while containing alpha acids and tannins, contributing to tenderness.
Cola: The acidic nature of cola tenderizes protein in meat.
Ginger: Contains proteolytic enzymes that naturally break down protein.
Coffee: Acts as a natural tenderizer while enhancing flavor.
Buttermilk & Yogurt: Their acidity and calcium content activate enzymes in meat, aiding protein breakdown.
Fruits (Figs, Pineapple, Kiwis, Papaya): These contain vegetable enzymes that help dissolve protein and connective tissues.
Baking Soda: Similar to salt, it breaks down proteins as it is absorbed.

Acidic Liquids: Do not exceed two hours of marinating; prolonged exposure toughens the meat.
Longer Marinades: Utilize recipes with oil instead of straight acidic liquids for better flavor absorption and tenderness.