{"id":73,"date":"2018-07-24T05:42:16","date_gmt":"2018-07-24T05:42:16","guid":{"rendered":"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/?post_type=chapter&p=73"},"modified":"2019-05-16T10:37:40","modified_gmt":"2019-05-16T10:37:40","slug":"meat-tenderization","status":"publish","type":"chapter","link":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/chapter\/meat-tenderization\/","title":{"rendered":"Meat Tenderization"},"content":{"raw":"
\"epgp<\/a>\r\n<\/span><\/div>\r\n
\r\n\r\n \r\n\r\nMeat tenderization<\/strong>\r\n\r\n<\/div>\r\n
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In cooking, tenderizing is a process to break down collagens in meat to make it more palatable for consumption.<\/p>\r\n \r\n\r\nFactors influencing tenderness are:\r\n\r\n \r\n\r\n\u2022 Stress\r\n\r\n \r\n\r\n\u2022 pH\r\n\r\n \r\n\r\n\u2022 Pre - slaughter electrical stunning\r\n\r\n \r\n\r\n\u2022 Aging\r\n\r\n \r\n\r\n\u2022 Age\r\n\r\n \r\n\r\n\u2022 Marinating\r\n\r\n \r\n\r\n\u2022 Influence of Vitamin D supplementation\r\n\r\n \r\n\r\n\u2022 Calcium injection\r\n\r\n \r\n\r\n<\/div>\r\n

\r\n\r\n \r\n\r\nFactors influencing tenderness<\/strong>\r\n\r\n \r\n\r\nStress<\/strong>\r\n\r\n \r\n

Research in Australia and in New Zealand has shown that when stress in transport, yarning, handling and slaughter was minimized beef meat was consistently at the tender end of the scale regardless of breed. Similar results have been shown for deer and for sheep.<\/span><\/p>\r\n\r\n<\/div>\r\n

\r\n\r\n \r\n\r\n \r\n\r\nInfluence of pH<\/strong>\r\n\r\n \r\n\r\nHigh pH meat is darker but less consistently tender than normal pH meat\r\n\r\n<\/div>\r\n
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\u2022\u00a0\u00a0 Influence of pre - slaughter electrical stunning Tenderness affected positively<\/p>\r\n \r\n

\u2022\u00a0\u00a0 Influence of aging<\/p>\r\n \r\n

The greatest activity is within the first 7 days of aging, and by 14 days the greatest gains in tenderness will have been achieved.<\/p>\r\n\r\n<\/div>\r\n

\r\n\r\n \r\n\r\nInfluence of age\r\n\r\n \r\n\r\n\u2022\u00a0 \u00a0Young animals are tendered\r\n\r\n \r\n\r\n\u2022\u00a0 \u00a0Meat from older animals are less tender\r\n\r\n<\/div>\r\n \r\n\r\nDifferent methods of meat tenderization<\/span>\r\n\r\n \r\n\r\n\u2022\u00a0\u00a0 <\/span>Natural<\/span>\r\n\r\n\u2022\u00a0\u00a0 <\/span>Mechanical<\/span>\r\n\r\n\u2022\u00a0\u00a0 <\/span>Chemical<\/span>\r\n\r\n\u2022\u00a0\u00a0 <\/span>Marinating<\/span>\r\n\r\n\u2022\u00a0\u00a0 <\/span>Freezing<\/span>\r\n\r\n \r\n
\r\n\r\nNatural method of meat tenderization\r\n\r\n<\/div>\r\n
\r\n\r\n \r\n\r\n\u2022 Most meat is normally required to age for a period of up to three weeks in order for it to be commercially acceptable for human consumption\r\n\r\n \r\n\r\n \r\n\r\n\u2022 During the aging process, the connective tissues of the meat are broken down by the natural enzymes of the meat Thereby improving the tenderness and edibility\r\n\r\n<\/div>\r\n \r\n\r\nMechanical method<\/strong>\r\n\r\n \r\n\r\n\u2022\u00a0\u00a0 Grinding<\/span>\r\n\r\n\u2022\u00a0\u00a0 Cubing<\/span>\r\n\r\n\u2022\u00a0\u00a0 Blade or needle tenderization<\/span>\r\n\r\n \r\n\r\nChemical method<\/strong>\r\n\r\n \r\n

\u2022 Chemical is the addition of meat tenderizing enzymes, which affect the connective tissue. This method is used to both flavor and tenderize meat.<\/span><\/p>\r\n \r\n

\u2022 They are applied to meat by injection, rubbing, soaking or vacuum.<\/span><\/p>\r\n \r\n

\u2022\u00a0 The two most often used meat-tenderizing enzymes are Papain and Bromelain.<\/span><\/p>\r\n \r\n\r\nMarinating<\/strong>\r\n\r\n \r\n\r\n\u2022\u00a0 The basic ingredients of a marinade include :<\/span>\r\n\r\n\u2022\u00a0 salt<\/span>\r\n\r\n\u2022\u00a0 Acid\u00a0 (vinegar, lemon, Italian salad dressing, or soy sauce),<\/span>\r\n\r\n\u2022 enzymes (papain, bromelin, ficin, or fresh gingerroot)<\/span>\r\n

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The tenderizing action of marinades occurs through the softening of collagen by the salt, the increased water uptake, and the hydrolysis and breakage of the cross links of the connective tissue by the acids and alcohols.<\/p>\r\n \r\n

Freezing<\/strong><\/p>\r\n\r\n<\/div>\r\n

\r\n\r\n \r\n\r\n\u2022 When meat is frozen very quickly, small ice crystals form; when meat is frozen slowly, large ice crystals are formed.\r\n\r\n \r\n\r\n\u2022\u00a0 While the formation of large crystals may serve to disrupt components of the muscle fibres\u2019 in meat and thereby increase tenderness very slightly, the large ice crystals result in an increased loss of juices upon thawing.\r\n\r\n \r\n\r\n\u2022\u00a0 This increase in loss of juices results in meat that is less juicy upon cooking and therefore usually is perceived as being less tender\r\n\r\n<\/div>\r\n\r\n\r\n\r\n
you can view video on Meat Tenderization<\/strong><\/td>\r\n\"\"<\/a><\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n\r\nReferences:<\/strong>\r\n