papaya sap as alternative meat tenderizer
Theoretical Background
In cooking, tendering is a process to break down collagens in meat to make it more palatable for consumption. Tenderizing makes it possible to purchase less costly beef cuts and still enjoy the tenderness that is usually found only in the more expensive cuts. Tenderizing methods allow some of the tougher cuts of beef to be cooked with high heat methods such as grilling and broiling, which are usually reserved for tender cuts. Tender meat is highly prized by consumers. One basic technique used to ensure meat is tender is meat tenderization. Even before the practice began in processing plants, consumers, butchers, retailers and chefs commonly tenderized meat with forks, mallets and meat tenderizing ingredients. Interestingly, this technique is commonly taught in culinary schools as it is so simple, yet so effective.
So why do we need to tenderize meat? Each animal muscle has a purpose, just like human muscles. For instance, leg muscles have to be strong to support the animal’s weight. Typically, the weight-bearing muscles have a higher amount of connective tissue because they contain strong protein. The toughness of meat is contributed by the number of cross-linked chains per volume of meat explains a large amount of tenderness variation, produced by muscle type, animal age, type, and sex in different species. But connective tissue in meat is not desirable as it is tough and doesn’t usually result in a positive eating experience. During heating collagen fibers and fibrils shortening produces a pressure which is also dependent on the total amount of cross-linked chains present per volume, but also on the morphology of endomysial and perimysial envelopes. In meat, during heating, collagen fibers and fibrils thermal shortening is restricted by muscle fibers and muscle fiber bundles. This restriction, which depends on several muscle fiber characteristics, has a strong effect on the final elastic modulus of connective tissues, by changing the
In cooking, tendering is a process to break down collagens in meat to make it more palatable for consumption. Tenderizing makes it possible to purchase less costly beef cuts and still enjoy the tenderness that is usually found only in the more expensive cuts. Tenderizing methods allow some of the tougher cuts of beef to be cooked with high heat methods such as grilling and broiling, which are usually reserved for tender cuts. Tender meat is highly prized by consumers. One basic technique used to ensure meat is tender is meat tenderization. Even before the practice began in processing plants, consumers, butchers, retailers and chefs commonly tenderized meat with forks, mallets and meat tenderizing ingredients. Interestingly, this technique is commonly taught in culinary schools as it is so simple, yet so effective.
So why do we need to tenderize meat? Each animal muscle has a purpose, just like human muscles. For instance, leg muscles have to be strong to support the animal’s weight. Typically, the weight-bearing muscles have a higher amount of connective tissue because they contain strong protein. The toughness of meat is contributed by the number of cross-linked chains per volume of meat explains a large amount of tenderness variation, produced by muscle type, animal age, type, and sex in different species. But connective tissue in meat is not desirable as it is tough and doesn’t usually result in a positive eating experience. During heating collagen fibers and fibrils shortening produces a pressure which is also dependent on the total amount of cross-linked chains present per volume, but also on the morphology of endomysial and perimysial envelopes. In meat, during heating, collagen fibers and fibrils thermal shortening is restricted by muscle fibers and muscle fiber bundles. This restriction, which depends on several muscle fiber characteristics, has a strong effect on the final elastic modulus of connective tissues, by changing the