Tenderness is a quality of

meat Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...

gauging how easily it is chewed or cut. Tenderness is a desirable quality, as tender meat is softer, easier to chew, and generally more

palatable Palatability (or palatableness) is the hedonic reward (i.e., pleasure) provided by foods or fluids that are agreeable to the "palate", which often varies relative to the homeostatic satisfaction of nutritional, water, or energy needs. The palatabil ...

than harder meat. Consequently, tender cuts of meat typically command higher prices. The tenderness depends on a number of factors including the meat grain, the amount of connective tissue, and the amount of fat. Tenderness can be increased by a number of processing techniques, generally referred to as '' tenderizing'' or ''tenderization''.

Influencing factors

Tenderness is perhaps the most important of all factors impacting meat eating quality, with others being flavor, juiciness, and succulence. Tenderness is a quality complex to obtain and gauge, and it depends on a number of factors. On the basic level, these factors are meat grain, the amount and composition of connective tissue, and the amount of fat. In order to obtain a tender meat, there is a complex interplay between the animal's pasture, age, species, breed, protein intake, calcium status, stress before and at killing, and how the meat is treated after slaughter. Meat with the fat content deposited within the steak to create a '' marbled'' appearance has always been regarded as more tender than steaks where the fat is in a separate layer. Cooking causes melting of the fat, spreading it throughout the meat and increasing the tenderness of the final product.

Testing

The

meat industry The meat industry are the people and companies engaged in modern industrialized livestock agriculture for the production, packing, preservation and marketing of meat (in contrast to dairy products, wool, etc.). In economics, the meat industry is ...

strives to produce meat with standardized and guaranteed tenderness, since these characteristics are sought for by the consumers. For that purpose a number of objective tests of tenderness have been developed, gauging meat resistance to

shear force In solid mechanics, shearing forces are unaligned forces acting on one part of a body in a specific direction, and another part of the body in the opposite direction. When the forces are collinear (aligned with each other), they are called ...

, most commonly used being ''Slice Shear Force'' test and ''Warner–Bratzler Shear Force'' test.

Tenderizing

Techniques for breaking down

collagen Collagen () is the main structural protein in the extracellular matrix found in the body's various connective tissues. As the main component of connective tissue, it is the most abundant protein in mammals, making up from 25% to 35% of the whol ...

s in meat to make it more palatable and tender are referred to as ''tenderizing'' or ''tenderization''. There are a number of ways to tenderize meat: *Mechanical tenderization, such as pounding or piercing. *The tenderization that occurs through cooking, such as

braising Braising (from the French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coco ...

. *Tenderizers in the form of naturally occurring

enzyme Enzymes () are proteins that act as biological catalysts by accelerating chemical reactions. The molecules upon which enzymes may act are called substrates, and the enzyme converts the substrates into different molecules known as products ...

s, which can be added to food before cooking. **Examples of enzymes used for tenderizing:

papain Papain, also known as papaya proteinase I, is a cysteine protease () enzyme present in papaya (''Carica papaya'') and mountain papaya (''Vasconcellea cundinamarcensis''). It is the namesake member of the papain-like protease family. It has wide ...

from

papaya The papaya (, ), papaw, () or pawpaw () is the plant species ''Carica papaya'', one of the 21 accepted species in the genus '' Carica'' of the family Caricaceae. It was first domesticated in Mesoamerica, within modern-day southern Mexico and ...

bromelain Bromelain is an enzyme extract derived from the stems of pineapples, although it exists in all parts of the fresh pineapple. The extract has a history of folk medicine use. As an ingredient, it is used in cosmetics, as a topical medication, and ...

from

pineapple The pineapple (''Ananas comosus'') is a tropical plant with an edible fruit; it is the most economically significant plant in the family Bromeliaceae. The pineapple is indigenous to South America, where it has been cultivated for many centuri ...

and

actinidin Actinidain (, ''actinidin'', ''Actinidia anionic protease'', ''proteinase A2 of Actinidia chinensis'') is a type of cysteine protease enzyme found in fruits including kiwifruit (genus ''Actinidia''), pineapple, mango, banana, figs, and papaya. Th ...

from

kiwifruit Kiwifruit (often shortened to kiwi in North American, British and continental European English) or Chinese gooseberry is the edible berry of several species of woody vines in the genus ''Actinidia''. The most common cultivar group of kiwif ...

. * Marinating the meat with

vinegar Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to eth ...

wine Wine is an alcoholic drink typically made from Fermentation in winemaking, fermented grapes. Yeast in winemaking, Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different ...

lemon juice The lemon (''Citrus limon'') is a species of small evergreen trees in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China. The tree's ellipsoidal yellow fruit is used for culina ...

buttermilk Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in western countries is not made with cultured cream but uncultured sweet cream, most m ...

yogurt Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bac ...

. *

Brining In food processing, brining is treating food with brine or coarse salt which preserves and seasons the food while enhancing tenderness and flavor with additions such as herbs, spices, sugar, caramel or vinegar. Meat and fish are typically ...

the meat in a salt solution (

brine Brine is a high-concentration solution of salt (NaCl) in water (H2O). In diverse contexts, ''brine'' may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawater, on the lower end of that of solutions used for ...

). * Dry aging of meat at . *

Velveting Velveting is a technique in Chinese cuisine for preserving the moisture of meat while cooking. Additionally, it provides a soft or " velvety" texture to the meat of any entrée. The technique is applied to raw meat before cooking either in oil or ...

Sodium bicarbonate Sodium bicarbonate ( IUPAC name: sodium hydrogencarbonate), commonly known as baking soda or bicarbonate of soda, is a chemical compound with the formula NaHCO3. It is a salt composed of a sodium cation ( Na+) and a bicarbonate anion ( HCO3− ...

Research

Efforts have been made since at least 1970 to use explosives to tenderize meat and a company was founded to try to commercialize the process; as of 2011 it was not yet scalable.

References

External links

* Culinary terminology Meat {{meat-stub