Marinade tenderizing process
This article is trying to explain some of the science behind marination, but I don't really understand what they are trying to say here.
As far back as pre-Columbian Mexico, cooks found that wrapping meats in papaya leaves before cooking made for more tender results. The active enzyme in the papaya leaves is papain, now refined from papayas and commercially available. The connective tissue that comes in direct contact with the protein-digesting enzymes gets broken down. These tenderizing enzymes also reduce the capability of the meat to hold its juices, resulting in greater fluid loss and thus drier meat. Enzymes are heat activated at levels between 140 F and 175 F and deactivated at the boiling point, so it serves no purpose other than flavoring to let the meat sit in a marinade at room temperature. Refrigeration is recommended to avoid the growth of harmful bacteria. Let meat come to room temperature before cooking.
So do these enzymes have a positive or negative effect? What's with that last part where they are activated at higher temperatures, but then says to refrigerate it?
Best Answer
It looks like you're confusing what's going on with enzymes, bacterias and temperatures. First:
Enzymes are large molecules, mostly proteins, that speed up chemical reactions. Tenderizing meat is one of these reactions: the enzymes will break down the connective tissues in meat making it easier to be cut (or chewed).
Bacteria are one-celled organisms that require food, oxygen, water, and appropriate temperatures in order to survive.
So if you use your tenderizer enzymes at a room temperature it's warm enough to promote harmful bacterial growth too fast, your meat will spoil and it increases the chances of you getting sick when eating it. Thus, refrigerate the meat until you decide to cook it so it won't spoil.
On the other hand, the enzymes won't do anything while the meat is in the fridge (temperature too low), but you can safely cook it when necessary without worrying about harmful bacterial growth.
Lastly, when your meat reaches between 140F (60ºC) to 175F (79ºC) the enzymes stop tenderizing the meat further and the meat will just release juices and get drier, so you probably shouldn't cook it for too long (you don't need it - the tenderization process should replace long cooking times).
Pictures about "Marinade tenderizing process"
How does marinating tenderize meat?
Marinades often use an acid (like vinegar or citrus juice) or an enzyme (like mango, papaya, or kiwi fruit) to enhance flavors and change surface texture. The acid or enzyme in a marinade causes the meat's tissue to weaken on the surface but must be used minimally and not for extended periods of time.Do you tenderize before or after marinating?
Pound the round steak with a meat mallet before marinating it. Pounding meat that's soaked in a liquid will make a mess. Also, marinating only imparts flavor to the surface and just below it. Marinade can penetrate all the way through a cutlet, or at least close to it.What is a tenderizing marinade?
Marinate with acid Soaking meat in a marinade made with lemon or lime juice, vinegar, buttermilk or even yogurt can help tenderize tough proteins.What are the three methods of tenderizing meat?
To better understand this, let's look at the three main methods of tenderizing meat: mechanical, thermal, and enzymatic.How To Tenderize ANY Meat!
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