Why is meat Tenderization important?
Online Answer
The effect of both tenderizing methods is to increase the surface area of the injected meat, which positively affects the activation of protein during tumbling. It therefore improves cooking yield and slice coherency in the cooked product..
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enzymatic tenderizationWhich was most effective ? There are three main methods of tenderizing meat which is mechanical, thermal, andenzymatic. The most effective treatment is enzymatic tenderization. Enzymes arebiological molecules that increase the rate of a reaction..
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Pre-slaughter factors- species, breed, age, sex, heredity and carcass grade. Post-slaughter factors- rigor mortis, post mortem, glycolysis, ageing, pH, chilling and freezing, cooking affect tenderness. 6.
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Pineapple – pineapples contain a proteolytic enzyme called bromelain, which is its tenderizing agent.
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To better understand this, let's look at the three main methods of tenderizing meat: mechanical, thermal, and enzymatic. Mechanical tenderization involves pounding or piercing the meat with one of those medieval looking devices. The physical action is essentially pre-chewing the meat for you.
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