g
and gi tography Libr
Mechanical. Grinding is a very popular means of increasing ten
derness of meat, especially beef (Figure 17-7). The popularity of
hamburger and ground beef is due to a texture and tenderness
more uniform than that of steaks and roasts. Cubing is another
means of mechanically tenderizing meat. The small blades of a
cuber simply sever connective tissue in boneless retail cuts so that
the conne
en in
Increases the tenderness of meat. The presence of salt is one of the
lt
reasons that cured meats such as ham are more tender than
uncured meats. Salt exerts its influence on tenderness by soften
ons
the connective tissue protein, collagen, into a more tender form s
Vegetable enzymes such as papain (papaya), bromelin
dissolve or degrade the connective tissues, colagen and elastin.
and fr
co
ommer
g) tenderize
:at
and
In th
ende
ers
ading. Consumers can improve tenderness and add taste
lo the meat component of meals by marinading. The basic
ofa
nade
9e salad dressing, or soy sauce), and enzymes (papain,
ude
py Sau
or fresh ginger root). Some marinade recip
e), acid
(vin
on of an alcohol source (wine or brandy)for flavor
don of several tablespoonfuls of olive oil will seal the surfa. e
ti, air and thus resuit in the meat staying fresher and
for
r a lo
od of
e
