By Veronica
In cooking meat, tenderness is one of the essential factors considered to have a scrumptious and mouthwatering dish. Different methods such as marbling, aging and the addition of acids and alcohols were done to achieve the desired meat's tenderness. Aside from these methods, the use of enzymes from fruits and vegetables on meat were also found to be very effective meat tenderizers. These enzymes are known to have proteolytic enzymes that help in the hydrolysis of one or more meat proteins.
Here are 6 natural sources of meat tenderizers that you can use for your tough meat:
- Pineapple This tropical fruit is not only a good source of fiber but also a good tenderizer. It has the enzyme called bromelin. This enzyme acts on the collagen of meat.
- Figs
It has the enzyme called ficin. This enzyme hydrolyzes both muscle fiber protein and both types of connective tissue fibers. - Papaya
Papain is the enzyme found in this fruit. It acts on the muscle fiber proteins and on elastin, and to a lesser extent on collagen. - Ginger
Apart from its antimicrobial properties, ginger was also found to be an effective meat tenderizer. According to scientists, ginger contains a protease called zingibain. This enzyme is isolated from the ginger rhizome. It possesses proteolytic activity that acts on the collagen and actomyosin of meat which contributes to the tenderness of meat. - Kiwi
This fruit contains a sulfhydryl protease called acitinidin. This enzyme can be found in great quantities with high activity in ripe kiwi. This means that over-ripe and discarded kiwi fruit are the best sources of this enzyme. Studies show that high concentrations of this enzyme is capable of mild tenderizing reaction. - Kachri
Some of these enzymes are already commercially available in powder form while the others are available in your kitchen and can be purchased at a cheaper cost. Remember that a mushy consistency of the meat is possible with the use of these enzymes. This is why it is important to make sure that these tenderizers are evenly distributed and used in moderation.
So go ahead! Give these enzymes a try to tenderize that tough meat you have.
Sources:
Charley, H. (1970). Food Science. USA: The Ronald Press Company.
Naveena, B. & Mendiratta, S. (2004). The Tenderization of Buffalo Meat Using Ginger Extract. Journal of Muscle Foods ,15,235-244. USA: Blackwell Publishing
Tarte, R. (2008). Ingredients In Meat Products: Properties, Functionality & Applications. USA: Springer
Maiti, A., et al. (2008). Application of Natural Tenderizers in Meat - A Review. Agric. Rev., 29 (3), 226 - 230.
Wow! Amazing! now i know!