Meat tenderizing powder: how does science explain the effect of this product?

Your choice of meat cuts can have a significant impact on the quality and price of your meals. Some cuts are known for their exceptional quality, flavor and texture, but they tend to be more expensive.

When you're cooking on a budget, that's where powdered meat tenderizer can come into play as an economical solution.

Powdered meat tenderizer is a useful tool for making less prime cuts of meat more tender and flavorful. To use it, simply sprinkle a generous amount over the meat and then drill some holes in it.

These holes allow the powder to better penetrate the cut, helping to work the muscle fibers and making the meat more tender in the process.

The technique is particularly useful when you're dealing with cheaper cuts of meat, which can be a little tougher.

By tenderizing meat in this way, you can improve its quality and flavor, making it more palatable, even without investing in more expensive cuts. O fabric softener is really powerful!

But how does a meat tenderizer work?

Cooking the meat after applying the tenderizer is the next step in the process of “nominating” a cut.

As the meat begins to cook, the powdered meat tenderizer kicks in, working its “magic.” by tenderizing the meat and improving its texture, making it more tender than it would be without the use of this product.

The simplicity of using meat tenderizer is a significant advantage. However, there is one important point to remember: the resting time of the powder on the meat.

For modest-sized cuts, wait about 15 minutes to allow the softener to work. For thicker cuts, you can leave it on for a little longer, but don't exceed 30 minutes.

It is crucial to avoid leaving the tenderizer on the meat for a long time before cooking it, as this can result in an overly soft texture, to the point where the meat becomes too soft and loses its flavor. firmness.

Powdered meat tenderizer contains an enzyme, usually bromelain (derived from pineapple) or papain (derived from papaya), which plays a key role in the process of making cuts of meat tougher, more soft.

This enzyme ages when it comes into contact with the meat, where it begins to perform its function of “breaking down” the proteins responsible for structuring the fibers of the food.

The process by which this enzyme acts is called “protein denaturation”. This occurs when the proteins in the muscle fibers of meat have their natural three-dimensional structure altered.

At the end of the story, the meat is literally “broken”, which is why it becomes soft to the point of melting in the mouth.

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