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Tenderizing meat with the mallet softens the fibers, making the meat easier to chew and to digest. [2] It is useful when preparing particularly tough cuts of steak, and works well when broiling or frying the meat. [3] It is also used to "pound out" dishes such as chicken-fried steak, palomilla, and schnitzel, to make them wider and thinner.
Actinidain is used as a high-quality meat tenderizer. [19] When marinating with pork, actinidain was found to tenderize it by affecting the myofibrils and the connective tissue, which are similar to the tissues that are broken down through mechanical tenderization. [24] [25]
Along with papain, bromelain is one of the most popular proteases to use for meat tenderizing. [8] Bromelain is sold in a powdered form, which is combined with a marinade, or directly sprinkled on the uncooked meat. [8] Cooked or canned pineapple does not have a tenderizing effect, as the enzymes are heat-labile and denatured in the cooking ...
Meat grinder: Mincer: Operated with a hand-crank, this presses meat through a chopping or pureeing attachment. Meat tenderiser: Used to tenderize meats in preparation for cooking. Usually shaped like a mallet. Meat thermometer: Thermometer used to measure the internal temperature of meats and other cooked foods. Melon baller
Marinating will also help to tenderize them meat. For lower quality steaks we always marinade them. A beef steak can usually be marinated for 2 hours to overnight for extreme flavor.
The meat industry strives to produce meat with standardized and guaranteed tenderness, since these characteristics are sought for by the consumers. [4] For that purpose a number of objective tests of tenderness have been developed, gauging meat resistance to shear force, most commonly used being Slice Shear Force test [5] and Warner–Bratzler Shear Force test.
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In fact, zingibain is the only catalogued plant protease with collagenolytic activity. Zingibain may be a preferable meat tenderizer to papain due to the resulting texture of meat produced. While papain can hydrolyze actomyosin, it also breaks down other major tissue proteins, that lead to a mushy meat texture. [11]
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